Is it filo or fillo or phyllo? A little cup made with filo and stuffed with greens (this batch gomen–Ethiopian collard greens), an egg, and topped with a little (or lot) of berbere oil.  A great little savory start to the day.  This was a bit of an experiment, so was not entirely sure how … Continue Reading

Nine times out of ten when I go out for Ethiopian, I get the vegetarian sampler, typically, red lentils (miser wot), yellow split peas (kik atecha), and a double order of Ethiopian collard greens (gomen). Always satisfying and pleasantly fills my belly, though the lamb dishes are really good too. All served on top of … Continue Reading

I don’t have much of a sweet tooth, nor am I much of a baker per se, but I do rather like the idea of incorporating local seasonal vegetables into dessert. The basis for the cake batter–kabocha squash that I steamed and whipped into a puree and grated carrots–makes for an extremely moist, but light … Continue Reading

I had two kabocha squash staring at me on the kitchen counter for the past couple of weeks (went a little overboard at the farmers’ market yet again). Kabocha, a Japanese varietal, is my favorite type of winter squash. I’ve used them before to make soup, risotto, gnocchi, ravioli, cake, pie, and bread., but, this … Continue Reading

This colorful bowl of soup was inspired by a dish (Gaeng Som or Hot Sour Curry) that I recently enjoyed at a local Thai restaurant. This weekend finds at a local farmers’ market, which featured, among other things, purple and orange cauliflower, fresh young ginger, Napa cabbage, and green beans. This soup strikes just the … Continue Reading