Pumpkin carving is a tradition worth having and when you are done, you can turn your handiwork into something worth eating. So long soggy pumpkin bread that’s decidedly un-pumpkiny. I’ve figured out how to bake pumpkin into the kind of bread that would make even the scariest Halloween pumpkin smile. This Halloween, like so much…
Shaved Brussels Sprout Slaw
Alan Roettinger doesn’t make bland food. He strives for extraordinary and his Shaved Brussels Sprout Slaw is no exception. This is one outrageously delectable hot-sweet-sour-pungent-creamy tangle of crunchiness and color. Originally posted on HuffPost 10/07/2013. In a world of meh, Alan Roettinger goes for extraordinary. “I want to make extraordinary food accessible to the average…
Hominy, Bean and Green Chili Stew
Hominy, beans, and green chilies come together in a beautiful stew that showcases Native American indigenous ingredients and celebrates the gift of food they shared with colonizers. “. . . everything on the earth has a purpose, every disease an herb to cure it, and every person a mission. This is the Indian theory of…
Pumpkin — More than a Latte Flavor | Curried Caribbean Pumpkin Dip
Pumpkin may take center stage as a latte flavor each fall, but it is so versatile and tasty in other culinary applications. This Curried Caribbean Pumpkin Dip is no exception. It’s loaded with flavorful and makes a delicious snack or a tasty lunch that celebrates pumpkin and spice – no latte required. You don’t have…
What Goes Around Comes Around — How Lentils, Pomegranates and Other Round Foods Can Get You Back in the Holiday Spirit
Rosh Hashanah, the Jewish New Year, got off to a rocky start with the devastating loss of Supreme Court Justice Ruth Bader Ginsburg. Add to that the awful toll of COVID, and what is normally a time of hope, sweetness and shine doesn’t feel that way. I want to help you to reconnect with my…
Biblical Barley and Herb Salad
It’s Whole Grains Month and I’m celebrating with this satisfying Middle Eastern barley and herb salad. Barley has a satisfying chew, is high in protein and out-fibers many other whole grains. Originally posted for Huffington Post on 05/30/2011 Meatless by the Book If you want to find justification in the Bible for any sort of behavior, it’s in…
Year-End Special — Rosh Hashanah Apple Cake
Rosh Hashanah, the Jewish New Year starts Friday at sundown, and man, are we all ready for a new year, a fresh start. We observe Rosh Hashanah by tasting something sweet, to start the new year with sweetness. Traditionally, this means apples and honey. We’re keeping the tradition, keeping the apples, but losing the…
Belila – Barley and Dates for a Sweet New Year
Enjoy a bowl of Belila for breakfast. I make my Belila with barley which is chewy and filling. The dates add just a touch of sweetness. Rosh Hashana, the Jewish New Year, one of the happiest of Jewish Holidays, begins Friday at sundown. We wish each other l’ shana tovah, a shining new year. We…
Maque Choux — the Big Easy
It’s Labor Day, so take it easy with maque choux. Easy yet elemental, maque choux features the Creole holy trinity of onion, pepper and celery, and three summer besties — tomato, basil and corn. It honors the big-hearted spirit of Louisiana, offers the pleasure and bright flavors of summer, nourishment when we need it, and…
Vegan Cat Head Biscuits with Spinach and Mushroom Gravy (and no Cats)
Cat head biscuits are a southern staple. They are tall, fluffy and traditionally made with lard–but you won’t find lard in my Vegan Cat Head Biscuits. Instead, we are using chilled vegan butter, and you won’t believe the light and flaky texture. Instead of traditional sausage gravy, I’ve added a plant-based spinach and mushroom gravy….
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