Lately

America’s Oldest Tofu-Ten

I wrote about the history of Ota Tofu for Roads & Kingdoms. They’ve been in Portland for more than a century.     I wrote about the history of America’s oldest tofu-ten and Portland’s Nikkei for @roadsandkingdoms (link in bio) #tofu #portlandoregon #culinaryhistory #japanese A […]

Doro Whit

Teeny doro wat with @maryschicken Cornish game hen and quail eggs; yekik alicha (yellow split pea stew); yabesha gomen using my @imperfectproduce Swiss chard; and itty bitty injeras. The injera is hella from scratch: ground @bobsredmill teff grains and fermented the batter for four days. […]

The Celery Incident

I’m kind of losing it because food editorΒ Sam Sifton shouted out my celery piece in the New York Times‘ “What to Cook Tonight” today.

The food editor of the New York Times. He recommended something I wrote.

/faints

Huber’s

I usually get the open-faced hot turkey sandwich (it’s covered in gravy and comes with stuffing or mashed potatoes), but I thought I’d try something new this time. It was fine, but next time I think I’ll stick with the yoozh. Huber’s has been serving […]

Bacon is My Jam

This decadent stuff is super easy to make. Just brown like a half a pound of bacon in a pan, then pour off most of the grease. Return the dirty, greasy pan to medium-low heat, and slowly cook a half a small chopped onion, a […]

Water Buffalo Barbari Bread

Fresh zucchini blossoms and garlic flowers look pretty and belie this dish’s utter simplicity. Locally raised Nicky Farms water buffalo tastes to me like a slightly more iron-rich bison, making it a natural fit for bold Middle Eastern spices. Here I’ve browned it in a little olive oil and garlic, and seasoned withΒ za’atar and Nicky’s fragrant game salt, then mixed in a bit of pepper paste (tomato paste would also work). Take a traditional Persian Barbari flatbread (purchased from a local Russian grocery store, or bake your own — store-bought pizza dough would be a nice compromise) and smear it with the rich water buffalo mixture. Layer on paper-thin slices of tomatoes and eggplant, drizzle on a little olive oil, and bake at 425 for a few minutes until the eggplant is roasted through. Top the baked flatbread with halved cherry tomatoes, torn squash blossoms, and fresh herbs.

It’s like sfiha and Persian pizza had a pretty lil baby.

Wild Boar Mapo Tofu

You can make this quickly by using store-bought Sichuan chile oil, but it’s also nice to mace yourself toasting Sichuan peppercorns and facing heaven chiles in your wok to make mala oil from scratch. Nicky Farms ground wild boar mapo tofu, because sometimes you need […]

Celery Was the Avocado Toast of the Victorian Era

Did you know that celery was the avocado toast of the Victorian Era? I wrote all about it for Taste.

Old Bay Grilled Shrimp

Making one’s own Old Bay is a cinch: just mix together mustard seed, celery seed, a little coriander seed, and thyme (powder these up) with paprika, salt, and a pinch of pumpkin pie spice (mine is a combination of cinnamon, clove, star anise, fennel seed, allspice, nutmeg, and mace). The leftover shrimp made an outstanding po’boy.

Peanut Butter and Blackberry Jam Rice Krispie Treats

Peanut butter-jam Rice Krispie treats with homemade/homegrown blackberry jam. #makestuff #treats #peanutbutterjellytime πŸ₯œπŸ“ πŸ₯œ πŸ“ πŸ₯œ πŸ“ πŸ₯œ#peanutbutter #jam #berries #glutenfree #foodgawker #foodstagram #instafood #instayum #huffposttaste #sweets #forkyeah A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Aug 17, 2017 at 10:08am PDT


Peking Game Hens

Peking Game Hens