Oooo, I just made Gino's Herby Potato Cakes with Bubbling Goat's Cheese, form the February edition of Cook Vegetarian magazine. They were lovely, really good. This has made me think of two things. 1. Why don't I use fresh thyme more? It's a great herb with a lovely, lovely flavour. and 2. How great is it that there is an entirely vegetarian cooking magazine out now? I love food mags, and buy too many, and get frustrated that at least half of their content doesn't even apply to me. So go out, buy the mag and make the potato cakes, alright?
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