We’re all Irish on St. Patrick’s Day, so let’s all celebrate one of Ireland’s true culinary treasures — soda bread, a traditional loaf made with flour, baking soda, salt, butter and buttermilk. Simple, right? But it tastes greater than the sum of its parts, with an almost Zenlike complexity. There’s the delicate tang from the…
Dal in Living Color
For this moong dal recipe, I use split mung beans. They’re tiny, golden and quick-cooking, and offering up a velvety, spoon-hugging dal.
Sukuma Wiki – Stretch the Week and Celebrate Greens
We end Black History Month with a Swahili language lesson — sukuma wiki. It means “stretch the week.” It also means stretch your budget and get your greens on. This great dish of the African diaspora is a delicious way to make the most of seasonal, regional greens whatever the season, and wherever you live,…
Mardi Gras Mushroom Étouffée
It’s time to party! Mardi Gras, Fat Tuesday, is tomorrow, so get your wild on before Ash Wednesday kicks off 40 days of Lenten abstinence. Let the good times roll and make yourself some mushroom étouffée. Mushroom étouffée sounds fancy, fussy, and French. It’s two out of three — fancy enough to dazzle guests, but…
Roses — for a Valentine’s Day You’ll Love
Rosewater is the secret ingredient that adds a hint of roses to this creamy vegan pudding made with plantbased milk.
The Love of Lentils, the Romance of Roots
Lentils! Carrots! These two titanic plantbased ingredients team up in this chic-as-anything French lentil salad. Oft overlooked and undervalued, here they get the love they deserve, bound by a bold Dijon vinaigrette and accented with toasty walnuts. French lentil salad is one of my anytime go-tos, but this week especially. Lentils are legumes or…
Let the Sky Rain Potatoes!
Potatoes are almost everybody’s favorite root vegetable. My husband loves them. I’m more of a cabbage person. And yet, we’re happily married. Potatoes and cabbage make a happy marriage, too, in the classic Celtic dish bubble and squeak. The nutty name comes from the sound of potatoes bubbling on the boil and then squeaking in…
Going to Seed (in a Good Way)
“Seeds are where it all begins,” as I write in Feeding the Hungry Ghost. “They’re superconcentrated sources of energy.” Are they ever. Incredible how something so tiny, smaller than a grain of rice, has the power to push up through the soil, emerge in daylight, and sprout. The basil, kale, mint, arugula, sorrel, peppers…
Sweet Potato Pie for Everyone
Creamy, comforting and above all sweet, sweet potato pie is more than dessert. Sweet potato pie is the taste of home, it’s its own love language, and a sweet symbol of Black pride, perfect for Martin Luther King Day. If your mother, auntie or gran makes it, you know it’s the best. But here’s the…
Cauliflower Pasta of a Different (Delicious) Kind
Starting the new year with plant power means more than green smoothies. Cozy up to 2023 with creamy, comforting cauliflower pasta. Cauliflower, once dismissed, overcooked, or both, is having its moment thanks to the keto craze and people’s carb phobia. It started with commercial cauliflower pizza crust. Cauli flatbread, cauli crackers, cauli pasta and more…
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