Chili-Spiked Tofu has a lovely Asian flavor with a kick of heat. Adding broccoli and brown rice provides an extra boost of protein and can provide you with enough energy to take down even your toughest opponent. WWE Superstar Daniel Bryan Stomps On Meat Originally posted for Huffington Post on 04/16/2012 Daniel Bryan is vegan, but don’t…
Mango Pulp Fiction – Naked Mango Salad
I wrote this many years ago, in the rich, riotous throes of Miami mango season, long before Covid-19 altered life for all of us. Even in these dark, uncertain days, it’s mango season once again. Savor the sweetness and believe in the bright, sunny days to come. I’d intended a loftier, more literary tone and…
Wafuu, Dinner in Hand
You won’t find wafuu in sushi bars, but it’s a beloved comfort food often served in Japanese homes and as a lunch shop special. Think of it as the Japanese equivalent of mac and cheese. An enormous sweet potato sat on my kitchen counter. It was among the last offerings from my CSA before season…
Extraordinary Italian Taste, Extraordinary Generosity
Last week, thanks to the Italy-American Chamber of Commerce, I made dinner with Michelin-starred chef Cristiano Tomei. Tomei is in lockdown in Lucca, I’m in Miami and the other 90-odd participants are scattered all over the world. We came together out of love of true Italian taste and the magic of Zoom. Zoom cocktails with…
Calabacitas | Cinco de Mayo During Coronavirus
Calabacitas–roughly translated as “zucchini” is a hearty, vegetarian Mexican dish that is intensely satisfying. Serve it alone as a side or add rice and tortillas to make it a meal. We see — or want to see — glimmerings of hope, of life after Covid-19, of a return to normal life. But honey, I think…
Life After Covid-19 and the Cooking Club We Can All Belong To
Txoco. It’s the Basque term for a private cooking club. They aren’t clubs the way Americans think of clubs. They’re bare-bones communal kitchens where circles of friends gather to cook and eat, talk, drink, and laugh. America hasn’t really had a txoco equivalent and hasn’t needed one. Until now. Watching online cooking classes and having…
Sherried Mushroom Pilaf
Comfort food can offer comfort even in the cruelest of times. This Sherried Mushroom Pilaf is loaded with nutty grains, greens and delicious mushrooms for creamy comfort in a bowl. April is the cruelest month, breeding Lilacs out of the dead land, mixing Memory and desire, stirring Dull roots with spring rain. ~T S Eliot,…
Pappa Al Pomodoro: A New Life for Old Bread | Conscious Cookery Day 6
Pappa Al Pomodoro is a soup for everyone made with old bread and bursting with flavor. This soup is a great way to reduce waste and increase consciousness. Before Covid-19 changed our world, many Americans were avidly anti-bread, following Paleo, Keto and gluten-free diets. Sheltering in place has brought out everyone’s inner baker. It’s as…
Quinoa With Mint Pesto and Spring Greens
I’d intended to make this post about Passover and Easter, the two holidays coming up this week. Nature has had other ideas, signaling to me in my favorite kind of way. As the birds and the bees flit about collecting seeds and pollen, we too begin to enjoy more of nature in our food. Fresh…
Just Add Water Part 2 – Pasta Water | Conscious Cookery Day 5
When Americans cook pasta, most overlook the magic that’s left behind from cooking — pasta water. In Italy, as the country prepared for coronavirus lockdown, people hit the markets and grabbed boxes of pasta. In the UK, pasta sales almost doubled. Here, pasta sales have gone up an unprecedented 400 percent. Forget March Madness. We’re…
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