Shopping Cart
0

What’s Cooking

Recipes from more than quarter-century of Debra’s newsletters – from our award winning kitchen, and three cookbooks.

Sep 2024
Dan Dan Noodles  In my informal poll of Americans, maybe 10% know what Dan Dan noodles are. That's about to change...
Aug 2024
Traditional Chopped Salad If any of you, my dear readers, have a connection to Lebanon, Israel, or Turkey, then you already know this salad by heart. You’re probably asking yourselves why do the Americans even...
Jul 2024
Vegan Tahini Caesar My grandmother was adamant about her Caesars.  No raw egg yolk?  No anchovies?  Then don’t call it a Caesar!   I’m pretty certain my grandma would have loved this salad.  She...
Jun 2024
Pav Bhaji We published this 8 days ahead of the Washington Post running a similar -- but carbie-er, and less flavorful -- version of the same. Just sayin...
Jan 2024
Black Cherry + Marmalade No-Bake Galette with a Hazelnut-Maple-Cacao Crust This recipe is vegan, virtuous, almost entirely raw, and without refined sugars (except for the little bit in the marmalade). Serve it frozen, slice and eat like a pizza.
Nov 2023
Pomegranate, Pistachios, Saffron & Honey in a Cloud of Yogurt A symphony of flavors and textures and colors.  The creamy yogurt, the heft of the pistachios, the little pomegranate arils bursting with each bite.
Sep 2023
Zuchinni Noodles Aglio e Olio e Gamberi  We shred summer squash – using a spiralizer, a julienne peeler, or by hand. That’s our “pasta.” And then we do it up aglio e olio style. That’s Italian for “garlic and oil.” E gamberi means “and...
Aug 2023
Riceberry Pudding / Porridge We use organic purple "riceberry" rice from Thailand to make this... is it a dessert? a breakfast? Either way, it's easy, nutritious, yummy and nourishing.
Jun 2023
Extra Silky & Rich Hummous  oppings, toppings, toppings are… unecessary. But lovely! Here we use some chickpeas reserved from the original blending, plus pine nuts and za’atar, plus a healthy rizzle of olive oil. In...
Mar 2023
Easy Thai Curry with Western Veggies This isn’t authentic, and it probably lacks artistry. But it’s yummy, a foolproof weeknight staple that’s good for you. In the winter, I use chopped carrots, and frozen peas and...
Feb 2023
How to Cook and Why to Eat: Riceberry Rice This is my favorite rice! The Riceberry cultivar was developed in Thailand 20 years ago, as a cross between a purple sticky rice and a long-grain jasmine. No GMOs here, they just...
Feb 2023 Purple Sweet Potato Porridge
Purple Sweet Potato Porridge Purple sweet potatoes are just what they sound like: sweet potatoes, that are purple.  You can bake them, boil them…  For this dish, you cook them in the same pot...
Jan 2023 Turkish Red Lentil Soup
Kırmızı Mercimek Çorbası This is a super-easy weeknight dinner, and then the urfa chili oil add a depth of flavor that might surprise you
Dec 2022
Debra’s Streamlined Cassoulet My mother’s cassoulet recipe (originally published in these pages 2017) is a delight, and a revelation. Lots of beans and meat. Rich and warming. Fatty and delicious. Creamy on the...
Nov 2022 salad
Remembering Autumn Salad radicchio | citrus | shaved fennel | toasted hazelnuts I was in Italy early October, on Lake Bolsena, with my father and brothers and sister, and all the children.  They...

Sign up For updates

Please enable JavaScript in your browser to complete this form.

We don't sell Spam™, and we don't send it either. Sign up to get our newsletter, sales & events. We never share your information, and you can opt out at any time.