Apricots and almonds dazzle in this holiday tart. I’m all about seasonal produce but I’m also for cutting yourself some slack, especially during the rush-rush of the holiday season. Dried apricots magically plumped and revived with an overnight soak take the place of fresh, so you can make it any time of the year. The…
MY FAVORITE PEOPLE, MY FAVORITE RECIPES: Jason Wyrick
The Vegan Taste’s Jason Wyrick wants you to know there’s more to Mexican cuisine than Taco Tuesdays. “People think Mexican cuisine is one thing,” he says,“but Mexico is almost as big as the United States and it’s as varied as the cuisine we have here.” That includes tacos, and Jason wrote the book on them,…
Modern Msickquatash — Limas, Squash and Caramelized Leeks
History Lesson Originally posted for Huffington Post on 03/18/2010 With frantic schedules, fast food and frozen entrees, Thanksgiving may be the one day of the year we return to the kitchen. And in so doing, we return to ourselves. We connect with the people who matter in our lives by inviting them to our table for a…
Cruise The Mediterranean With The Veggie Queen
Ahoy, mateys — I’m excited to share this vegan cruise opportunity from my fab friend Jill Nussinow. It’s the escape we’ve all dreamed of. Treat yourself to a relaxing cruise vacation where you enjoy the food you love without a struggle. This summer, explore the Mediterranean with Jill Nussinow aka The Veggie Queen™. Jill leads…
Spice Me Up Holiday Rum Cake
Spice Me Up for Christmas Originally posted for Huffington Post on 12/23/2013 All right, fellow fruitcake fans, I know you’re out there. Start macerating your dried fruit for a potent holiday fruitcake. It’s time to spice up the season. If the idea of anything other than a white Christmas seems strange, spend Christmas in the islands —…
MY FAVORITE PEOPLE, MY FAVORITE RECIPES: Nancie McDermott
I’m sitting at the Association of Food Journalists conference in Phoenix when a woman plops down beside me, gives me a megawatt smile, and with that potent Southern mix of charm, confidence and purpose says, “Hi. Nancie McDermott. North Carolina.” As if she needs to introduce herself. As if she hasn’t published 14 cookbooks including…
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