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This vegetarian stock uses kombu, dried shiitakes, leeks, ginger, garlic, and soy to recreate the deep flavors of the decidedly un-veggie friendly inspiration. More

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Michael Natkin, author of Herbivoracious, is an outside of the box kind of thinker. And it's precisely that kind of thinking that gives his meatless creations so much style. Take this Peppery Absorption-Cooked Red-Wine Capellini for example—but first take everything you know about pasta-making and throw it out of the window. More

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These Aromatic Tofu Packets from Michael Natkin's Herbivoracious are a prime example of why banana leaves have a permanent place in my freezer. Natkin combines a Asian veggies with soy sauced blocks of tofu and wraps them in banana leaves to steam and let all of the flavors meld. More

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This Black-and-White Sesame Brittle from Kir Jensen's The Sugar Cube is ideal to bring along to any dinner party, simple to make, impressive to gift, and a sweet treat to nibble on after any meal. More

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This sandwich has it all going on—salty, sour, spicy, and totally satisfying. We're loving the contrast of crisp oniony leek patties with the sharp, pickled cabbage. Topped off with a dollop of creamy labne and a few mint leaves, this sandwich is a winner. More

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Hip hop and high tea aside, these Scone Thugs are pretty awesome: delicate, buttery, and packed with loads of bright lemon zest. Cake flour and plenty of butter give them a wonderfully tender crumb. More

The Sugar Cube, Portland's self proclaimed badass dessert cart, is the brainchild of Kir Jensen, a pastry chef with an eye for the unconventional. Jensen's pink truck puts out some of the most thrilling desserts in the city, delicious and creative as well as being, well, let's call them creatively titled. Badonkadonk Shortcake, anyone? Or how about a Chocolate Bananagasm Muffin? More

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We've got to thank Michael Natkin, author of Herbivoracious for veg-ifying one of our favorite Korean dishes, kimchi jigae, so that our vegetarian compatriots can enjoy the goodness that is this sour-spicy stew. More

Herbivoracious, a new vegetarian cookbook from former Serious Eats contributor Michael Natkin, embraces flavors from all over the globe, with recipes that will satisfy vegetarians and omnivores alike. All week we'll be cooking from the book; enter to win your copy here! More

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While researching Texas Eats Robb Walsh set out on a journey of Chicken-Fried Steak discovery. He ate his way around rural Texas, seeking out the best versions of this big Texan standard. Some where memorable, and some not so much, but if you've ever experienced the weighty dish known as the CFS, you've got to hand it to Walsh, his search for the best steak was a stomach stretching exercise to say the least. More

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This Indian Pudding from Robb Walsh's Texas Eats is a decidedly old fashioned dessert. It's a wonderfully wobbly custard made from cornmeal and eggs and sweetened with dark molasses. Warm spices are added to the mix along with a handful of chopped raisins. More

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This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker. More

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Robb Walsh, author of Texas Eats, keeps his Fresh Field Peas simple with a soul food-inspired recipe that begins (as many good things do) with bacon. Onions are sweated in the bacon fat, and the peas are added and simmered with chicken broth, with a few pods of okra as a thickener, and a lone chile for heat. Fresh peas don't need too much time on the stovetop; just simmer until tender and serve. More

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As part of Robb Walsh's Tex-ploration for Texas Eats he spent time on a shrimp boat making his way around Corpus Christi Bay trawling for shrimp. One of our favorite shrimp recipes in his new book is Shrimp and Grits. Walsh steps up the recipe by sautéing the shrimp in bacon fat along with mushrooms, scallions, and garlic. More

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Folks love to say that everything is bigger in Texas, and while we're not sure about everything, these Ancho Brownies from Robb Walsh's Texas Eats by Robb Walsh are certainly big, sweet, and spicy. More

Robb Walsh has been called "the Indiana Jones of food writing" and is arguably the foremost authority on Texas food. He's traversed the state, seeking out the familiar (think cowboy cooking and Tex-Mex) and the lesser known (did you know that Viet-Tex was a thing?). In his latest volume, Texas Eats, Walsh takes readers and cooks on a journey throughout the Lone Star state. Enter to win a copy here! More

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Bread and bananas are two items that seem to fall by the wayside, at my house at least. A two day old half baguette or a few slices of white and a spotty banana or two are exactly what makes this recipe for Salted Caramel Banana Bread Puddings the ideal last minute dessert, that is, if you have the same overages of bread and bananas. More

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Hoppers, a Sri Lankan roadside snack, are delicate sourdough crepes made with coconut milk and rice flour. Cooked in a high-sided spherical pan, the batter is swirled around during the cooking process, making for lacey-crisp edges and a tender center. They're a wonderful vehicle for scooping up saucy curries, or if you're a fan of all things eggy, feel free to crack an egg in the middle of one of these guys. More

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This Coconut Custard Pudding from S.H. Fernando Jr.'s Rice & Curry is a tropical take on a caramel custard. Instead of cream or milk, this recipe calls for thick coconut milk, resulting in a rich custard full of caramelized coconut notes, accented with nutmeg and cardamom. A scattering of crushed cashews are sprinkled on just before serving to add a crunch to the creamy custard. More

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The Lombarda has been on the menu at Osteria since day one. And thinking back to 2007, it was a time when topping a pizza with an oozy, baked egg was pretty revolutionary. Taking a the time that Chefs Marc Vetri and Jeff Michaud spent cooking in the Lombardia region of Italy this pie is topped with two regional specialties, house made cotechino sausage spiced with cinnamon and nutmeg and nutty Bitto cheese, along with fresh fresh mozzarella made by DiBruno Bothers, and a swipe of tomato sauce. Oh, and then there's that egg. More

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Alice Medrich, author of Sinfully Easy Delicious Desserts, realizes that the Lizner Torte isn't all about the lattice. She's simplified this Austrian classic by making a rich, almond-based dough that comes together in the food processor and never once necessitates the use of a rolling pin. More

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S.H. Fernando Jr., author of Rice & Curry, calls these Spicy Lentil Fritters an Asian take on falafel, and that's a spot-on call. Subbing out chickpeas for yellow split peas makes for fritters with a great bite and the chiles, onion, curry leaves, ginger, and fennel seeds give these guys beguiling flavor, one that will have you snacking on these little fritters until every last one is gone. More

La semana pasada en nuestro fin de semana de cocinar y contar... oh wait. Last week on our Weekend Cook and Tell challenge we asked all of you to break out the margarita glasses and oversized sombreros, and tell us all about your Cinco de Mayo celebrations. As usual, our cast of cookers and tellers didn't disappoint when it came to down to fiesta time. Here's a look at some the most estupendo responses. More

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Chicken Curry or Kukul Mas was the first recipe that S.H. Fernando Jr., author of Rice & Curry added to his Sri Lankan recipe repertoire. It's a wonderfully creamy curry that begins with assembling a Roasted Curry Powder that lends all of rich, deeply spiced flavors to the curry. More

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Much like crème brûlée, chocolate mousse is very much a restaurant-y dessert—the sort of sweet meal-ender that the majority of the population would not consider attempting at home. Something that tasty surely requires a pastry chef background, right? More