September 1, 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...
August 1, 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.
June 1, 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...
March 1, 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...
February 28, 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...
February 1, 2023
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...
January 1, 2023
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
December 1, 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...
November 1, 2022
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...
October 1, 2022
S3: Simplest Squash Soup
My wife makes a pot of this probably 3-4 times a month all during the cold seasons. It is simple, dependable, and nourishing. And, if you use frozen or pre-cubed...
September 1, 2022
Black Cherry Freezer Tart with a Hazelnut-Chocolate Crust
Impressive enough for guests, and nourishing enough for breakfast. 100% plant-based, and almost entirely raw.
August 1, 2022
Za’atar Grilled Summer Squash
Easy, breezy, backyard casual -- with Levantine flair. Your squash comes off the grill flavorful and tender. It has grill marks. It's vegan. Everyone is happy.
August 1, 2022
Shichimi Togarishi Grilled Squash
Here we use Shichimi Togarishi, a Japanese 7-spice blend of chilis, citrus, seaweed and sesame. If you haven't tried it... try it! Lovely on plain boiled rice, and just like...
July 3, 2022
Smashed Potato Salad with Tahini-Maple-Ginger Dressing
The potatoes are soft on the inside, have a crisp texture on the outside, and are topped with a deliciously savory tahini dressing with pops of garlic and ginger
April 3, 2022
Quinoa Espanola
Incan grain, Spanish flavors. Sort of. This protein-rich pilaf is reminiscent of paella, but a lot easier, and made from 100% plants.
