Comments on: Manifold Flavor

By: Wrap it up with a bow

Wrap it up with a bow — Wed, 03 Oct 2018 12:44:49 +0000

[…] there were plenty of dishes that I truly loved – making really good Kung Pao Chicken, a Beef Rendang from Indonesia, and probably my favorite, a four onion tart for a wine tasting […]

By: Back to Work!

Back to Work! — Tue, 24 Feb 2015 18:51:09 +0000

[…] basil, salt and pepper. Served with lightly seared palm hearts, salted yogurt, chives, and a spicy szechuan pickle sorbet (seedless cucumbers, sesame oil, ginger, fresh and dried chilies, szechuan peppercorns, rice […]

By: Pickles ‘n Cheese

Pickles ‘n Cheese — Mon, 02 Feb 2015 18:30:49 +0000

[…] though they’re delicious ways to do things, instead, I went and made a big batch of my fiery hot Szechuan pickles – with the addition of a little peanut oil just to have enough liquid to fill the jars […]

By: Veganasian

Veganasian — Tue, 08 Oct 2013 03:04:18 +0000

[…] First up was a Szechuan class that began with making a batch of my favorite spicy pickles. […]

By: Chanukah Pork

Chanukah Pork — Mon, 17 Dec 2012 16:21:01 +0000

[…] of chili, five-spice, soy, garlic, miso and sherry, served up with watermelon rind pickles and spicy szechuan pickles. But I wasn’t happy with the presentation and then I thought I’d do it all laid out […]

By: Too Many Inspirations

Too Many Inspirations — Mon, 18 Jun 2012 14:08:15 +0000

[…] in olive oil. For contrast to all that richness, some slices of roasted beets and some slices of spicy cucumber pickles, and some cilantro leaves and fennel fronds. Complicated as hell, but I think it was worth it […]