Happy 2023! I hope it brings you everything wonderful. Perhaps, thanks to a little holiday overindulgence, you’d not be in the mood — or shape — to cook today. Hey, it’s okay. We’ve got you covered. Bunging fresh produce in a juicer is the answer, and Robin Asbell, chef, cookbook author and friend promises this…
Taste the First Fruits of the Season with a Kwanzaa Bowl
Indigenous to Africa and immortalized beloved by America, sorghum, sweet potato, black-eyed peas, and peanuts come together in one bowl.
Hanukkah Party! Latkes! Sufganiyot! And Extras!
Latkes, golden, crispy fried potato pancakes. And sufganiyot, tender jelly donuts. What do they have in common? Latkes traditionally contain eggs, sufganiyot can contain both eggs and dairy. Fear not, my wonderful friends and vegan queens Nava Atlas and Fran Costigan kindly share their latke and sufganiyot recipes, totally plantbased, entirely delicious. But dear ones, maybe…
Christmas Gingerbread | Caribbean Gingerbread
Warm up with the tropical taste of Caribbean gingerbread.
Black-eyed Peas — How Lucky Can You Get?
Everyone loves a latke, but I love black-eyed peas at Hanukkah, in a fragrant fennel stew.
Homemade Benne Seed Olive Oil Crackers with Black-Eyed Pea Dip
Turmeric Chickpea Yogurt
Beat the Winter Woes with Mushroom Barley Soup
You don’t need vegetable broth to make this mushroom barley soup. It’s simple to make but substantial to eat. The barley gives it body and thickness, the mushrooms, both fresh and dried, deliver rich flavor, oomph and umami.
So many Thanksgiving articles dismiss anything not turkey as a side dish. To me, vegetables are always the main event, like this lavender lentil recipe. It’s plantbased, protein-packed, luxe on the plate and the palate, easy on the chef. Not only is it fancy enough for parties, it’s a make-ahead, too. No wonder lavender lentils…
Better on a Biscuit
Put the carb phobia aside and put a dreamy smile on your face. Think biscuits. Something about fresh, flaky biscuits, golden brown outside, tender inside and still hot from the oven, so the vegan butter melts right into them, pleases and comforts like nothing else. That’s why I always make them for Thanksgiving. With…
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