Grilling — a summer tradition. But guys, the heatwave has been relentless and deadly. It’s just too hot to stand in the heat over an open fire. It’s not safe and it’s not fun. Very well, if you must grill, I recommend consulting grillmaster, Steven Raichlen. Usually Mr. Meat Man, he finally gives vegetables their…
Sexy Summer Salads and The Chef’s Garden
Green, garlicky ramps, luscious, earthy morels, and delicate, herbaceous fiddlehead ferns sing of spring. But Miami produce they ain’t. This goodness comes from The Chef’s Garden, one of three fabulous sponsors of this Wednesday’s Sexy Summer Salads class with Chef Taffy Elrod and me. Photo by Yossey Arefi and Michelle Demuth-Bibb Chef Elrod and…
Eating Down The Greens
There comes a time when watering my vegetables isn’t enough. That time is May. Much of the country is just starting to warm up, but in Miami, it’s already summer-hot, and my dill, mustard greens, spigarello and arugula were fast going from green to brown. So it’s time for hortopsomo. Sounds like a rare…
Making Every Day Earth Day
This Thursday is Earth Day, that time of year when we remember, oh, yeah, gotta do something about the planet. Here’s an easy answer – eat plants. Some of the most ardent plant-based people I know got scared straight — health issues or having the veil of factory farming ripped away. Every reason to eat…
Vegan Harira for Ramadan
Vegan Harira is made with nourishing ingredients making it the perfect soup for breaking a fast. Ramadan begins tonight at sundown. It’s strangely early this year, but as ever, it’s 30 days of reflection and prayer, of fasting from dawn to dusk, of returning to yourself and your family, a time to pledge your faith…
Speed Sabzi (Vegan Ghormeh Sabzi)
Ghormeh Sabzi is a well-loved Iranian herb stew. This vegan version is loaded with black eyed peas rather than beef or lamb. Hajji Bektash Veli, my favorite thirteenth century Iranian mystic believed, as I do, that divine spirit, universal life force exists in all things natural — just not in plain sight. “For one who…
Sukuma Wiki
Sukuma wiki means “to stretch the week”—in other words, using these greens, which are affordable and readily available, can help stretch any meal a bit further. This post contains affiliate links that allow us to earn fees on qualifying purchases. If you’re like me and love greens, this recipe from Hawa Hassan’s In Bibi’s Kitchen…
Red Beans and Rice – Leftovers Versus Lagniappe
Happy Presidents Day, and a little something for nothing — Red Beans and Rice Happy Presidents Day. For federal workers and many others, Presidents Day means an extra day off. An extra day off is such a luxury, a delight, a bonus. So why doesn’t an extra meal give us the same thrill? I’ve never…
Bryant Terry: The Man Who Would be (Vegetable) King
Bryant Terry is a James Beard Award-winning chef, cookbook author, food justice advocate, MoAD chef-in-residence, husband and father. His fifth book Vegetable Kingdom was named one of the best cookbooks of 2020 by outlets including Epicurious, The New Yorker, and The Washington Post. But first, it had to earn the approval of his toughest critics,…
Tasting the American Dream with Nafy Flatley – Peanut Stew
A shout-out to South Florida phenom Nzingah Oniwosan, who posted on IG you can be vegan and still enjoy culturally appropriate foods. You bet you can. I’m celebrating Black History Month with a whole month of recipes that sing with the flavors and produce of African and the Caribbean. Sweet potatoes, greens and peanuts come…
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