Recent Posts
Harira
This is the first thing I made in bulk so that I could pack a couple of portions on our first 2-night trip to the coast of Washington in Pernell. … Continue reading Harira
Pernell
Comfort Me With Beets is hitting the road wherever social distancing is possible and pandemic restrictions permit. This means my new food obsession is figuring out how to cook great … Continue reading Pernell
Orecchiette with Broccolini and Silken Sauce
My journey into vegan cooking began a few years ago with a copy of Food 52 Vegan: 60 Vegetable-Driven Recipes for any Kitchen by Gena Hamshaw. Gena’s book is a … Continue reading Orecchiette with Broccolini and Silken Sauce
Vegan Oatmeal Chocolate Chip Cookies
Vegan baking is kind of a fascinating thing. The chemistry of it astounds and amazes. For example, I’ve discovered that very often you do not need an egg substitute for … Continue reading Vegan Oatmeal Chocolate Chip Cookies
Tofu Frittata With Oyster Mushrooms and Tarragon
There was a time when I scoffed at tofu, associating it with virtue-signaling vegetarians, as ridiculous as the socks and Birkenstocks set who went to work as Wall Street traders. … Continue reading Tofu Frittata With Oyster Mushrooms and Tarragon
Burritos with Beans and Greens
I wish my mother had thought of making burritos from Swiss chard. I might have eaten my greens as a child and liked them. My farm box of fresh veggies … Continue reading Burritos with Beans and Greens
Roasted Poblano Quesadillas
The gentle heat of roasted poblano peppers is delicious when slapped into a folded tortilla layered with pickled red onions, Beecher’s Flagship cheese, and baby greens. On a visit to … Continue reading Roasted Poblano Quesadillas
Radish Love
Why haven’t I roasted radishes before? How fantastic they are, their peppery edge mellows, turning sweet, and the green stems are a wee bitter and nutty in all the best … Continue reading Radish Love
Cheery Greens Pie
This recipe is a mash-up of Ina Garten’s Spinach in Puff Pastry and Anna Jones’s Double Greens and Phyllo Pie. I call mine “Cheery” because it’s made in response to … Continue reading Cheery Greens Pie
Lentils and Carrots
This recipe is based on one from Diana Henry, which I found several years ago in her book titled Plenty: Good, uncomplicated food for the sustainable table. This is a … Continue reading Lentils and Carrots
My Ribollita
Most Italians, particularly Tuscans, have their own take on ribollita, bread soup. This one is mine, inspired from a recipe by Yotam Ottolenghi as published in his book Plenty. It … Continue reading My Ribollita
The Lonely Hours Before Supper
This essay of mine was previously published in Meat For Tea: The Valley Review in March, 2019. My mother reaches for a small square book with a picture of a … Continue reading The Lonely Hours Before Supper
Beef And Kimchi Stir-Fry
What I really love about this recipe is the kimchi. The smoky heat, sour brine, and the crunchy cabbage make this dish soar. Also super fast and easy, this is … Continue reading Beef And Kimchi Stir-Fry
