Plov is Georgian Jollof, Change My Mind

Is rice pilaf universal? I think so. View this post on Instagram Tonight’s dinner inspiration comes from Central Asia (one of my favorite culinary sandboxes), but with a few twists: this is plov (pilaf) of jasmine rice cooked with smoked duck stock, red onion, homegrown 

Kimchi Golubtsy

This one made the top post on r/foodporn!   View this post on Instagram   Korean goluptsy: the mashup you never knew you needed. Grass-fed @creekstone_farms beef (dry-aged and ground by @nicky.usa) browned with garlic chives, ginger, onions and garlic, mixed with chopped kimchi and 

Pumpkin Congee with Water Buffalo Sausage

View this post on Instagram #WildAboutGame pregaming at home with my spin on the ever-popular butternut squash risotto: pumpkin congee cooked in chicken-corn cob stock, with five spice water buffalo sausage from @nicky.usa (get it? instead of lap cheong), woodear mushroom, pepitas, fried elephant garlic 

Kimcheese Grits

View this post on Instagram Leftover cheddar/chèvre cheese grits with homemade kimchi, deviled ham, and pimento cheese swirled in, a backyard egg and a slice of American. 🌽 🍳 🌶 🧀#kimchi #kimcheese #grits #ethnochaos #lunch #homecooking #koreanfood? #southernfood? #leftovers #carbs #comfortfood #eggs #egg #cheese #corn 

Congee, Fully Loaded

Further adventures in “rice is totally breakfast:” ginger-scallion congee cooked in good homemade chicken broth with Vietnamese ham, poached backyard egg and bok choy, topped with shaved salt-cured duck egg, fried shallots, chile oil and cilantro. It’s somehow both calming and stimulating, and so satisfying. 

A Collation of Indian Foods

I made saag paneer completely from scratch and it is so much better than anything I’ve had in restaurants (a testament to the overall lack of great Indian food in Portland more than my cooking prowess, but freshness goes a long way). The boar korma 

Muscat Love

If you can swing it, make this with a strong, top-quality honey (I use Old Raw Blue Honey’s dreamy pumpkin honey) and a really grassy olive oil. Recipe after the jump. Second draft of this polenta grape cake — this one with a little less 

Emmer-Stuffed Quail with Soubise and Cranberry Gastrique

Can’t stop thinking about @grahamchaney’s gorgeous second course at the berry dinner at @stammtischpdx a week ago, so I faithfully reproduced it myself at home: @manchesterquail (partially deboned to make it easy) stuffed with emmer wheat berries that I cooked in homemade chicken stock and 

Yachaejeon

Fridge-clearing yachaejeon (vegetable pancake; center) made of gai lan, carrots, red bell pepper, zucchini, shimeji mushrooms, onions, and garlic chives (from the garden!) in a batter of flour and backyard eggs, seasoned with sesame oil, soy sauce, ginger and garlic. The rest of the stuff: 

How to Eat Breakfast Like a 17th Century Swedish Satanist

I wrote about the breakfast habits of 17-century witches for Extra Crispy, possibly giving the anti-grain contingent a bit of ammo in the process. St. Anthony’s Fire sounds fucking dreadful.