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What’s Cooking

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

This Month

5-Minute Baby Bok Choy

Most of the time, I write these newsletters at the last minute. So when my attempt at an April recipe fell flat three tries in a row, I needed a Plan

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The Stew The Stew with No Name Here we bring together flavors and ingredients from the Balkan peninsula, Japan, the Middle East, and the 1960 Health Food Movement. And – hey! – it works… More than anything,...

Enmoladas Casserole “An Oaxacan Lasagna” I’ve always loved mole (pronounced mo-LAY). Hailing from the Mexican state of Oaxaca, mole is a deeply flavorful sauce made from roasted chiles (don’t worry, they’re pretty mild), nuts, seeds,...

College Rice & Beans This is the first dish I ever “invented” for myself in college, and I remember being quite proud of it at the time. It tasted great, contained all the food groups,...

Florentine Lace Cookies Florentines, a.k.a. “Lace Cookies,” are my favorite unhealthy sweet. Meltingly crisp with just a hint of chew, more nooks and crannies than an English muffin, and a thin layer of tempered chocolate....

Crimson Cranberry Cobbler This is a very easy – even foolproof – dessert for your holiday table. And if it’s not fancy enough to your standards, you can fix that with some whipped...

1 Oven / 2 Sheet Pans When the weather starts to get colder, on Sunday nights, I load two sheet pans into the oven: one with savory/spicy sausage and brassicas[1]; one with mild sausage and root...

Dan Dan Noodles In my informal poll of Americans, maybe 10% know what Dan Dan noodles are. That's about to change...

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...

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...

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...

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.

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.

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...

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.

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...

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