September 8, join me for my Beautiful Boards and Focaccia with Flowers class. It’s free, virtual, open to the public and hosted by the Pinecrest Branch of Miami Dade Public Library. Charcuterie boards have been the rage on Instagram. They’re an artfully arranged assemblage of edibles. As for the charcuterie bit, well, since it refers…
Summer Love — Romance Your Vegetables With Romesco
Join me 6pm ET this Thursday for my free, virtual Tapas Table cooking class, hosted by Miami-Dade Public Library’s Pinecrest Branch. Register here. Summer means grilling season, and if you love grilled vegetables — I do — Romesco sauce is the accessory you need. As a dip, dab, or dollop, this Catalan sauce coaxes out…
Borani Esfanaj, Middle Eastern Spinach and Yogurt
Borani esfanaj — Irani for spinach and yogurt — is a traditional dish enjoyed all over the Mediterranean and the Middle East — Afghanistan, Azerbaijan, Greece, Iran, Syria, Turkey, I could keep going. And so can the variations. Regions change up the herbs and the proportions. Some serve it as an appetizer, others as a…
Curried Caribbean Pumpkin Dip
For Women’s History Month, meet Tambra Raye Stevenson, a woman making history. She’s founder and CEO of WANDA Women and Girls Advancing Nutrition, Diet and Agriculture, dedicated to making food accessible, affordable, equitable and culturally appropriate for all. Tambra and I are both members of Les Dames d’Escoffier and Oldways advisors, on top of which Tambra…
My Chaat with Mayukh Sen
No, it’s not a typo. I’m excited to chat tonight with James Beard Award-winning author, Mayukh Sen about his dazzling 2021 book, Tastemakers: Seven Immigrant Women who Revolutionized Food in America. Books and Books and Miami Book Fair host tonight’s free, virtual event and you can register here. To celebrate, and because I love a pun,…
The Artichoke Heart of the Matter
The artichoke is a star in its own right but every great star deserves a brilliant supporting actor and this red pepper dip fits the bill. Is this artichoke not a thing of beauty? It’s from the estimable Catherine, one of my fellow volunteer instructors at Common Threads. She’s working on perfecting her artichoke for…
A Handful of Magic – Greek Yellow Peas Porridge
Greek Fava is a traditional veggie dish that makes a great starter, light meal and would look gorgeous on a vegan charcuterie board. Despite the name, Fava is actually made with yellow peas. In the tale of Jack and the Beanstalk, Jack’s life changed when he traded his cow for a handful of magic beans….
Herbed Pea Ricotta, Tomatoes & Basil
The Punk, the Samurai and the Salad Bowl — Terry Hope Romero Mixes it Up Originally posted for Huffington Post on 8/25/2014 “Vegan and punk — there’s a strong relationship. We’re angry at the world and let’s make it a better place,” says Terry Hope Romero , who teamed up with Isa Chandra Moskowitz for “Post Punk Kitchen.” The two made the world…
Guacamole and Vegan Chocolate Mousse
Who Grows Our Food — Margie Pikarsky, Bee Heaven Farm Originally posted for Huffington Post on 3/21/2016 An earlier version of this post originally ran on July 16, 2012. It’s part of the occasional Meatless Monday series Who Grows Our Food, which takes a close look at some of the people, so often unsung, who give us the food…
My Favorite People, My Favorite Recipes: The Immigrant Cookbook
MY FAVORITE PEOPLE, MY FAVORITE RECIPES: The Immigrant Cookbook My husband and I live next door to Spaniards on one side, Jordanians on the other, across the street from Jamaicans, Venezuelans and Swiss and down the block from an Asian family and a gay couple. This to me is what America is. So is The Immigrant…
