Sos pwa translates to “bean sauce” or “bean gravy” and has been a Haitian staple for as long as people have lived there. Made with red or black (or any color) beans, sos pwa is typically served over rice or cornmeal porridge. Sos pwa is so common, yet each family may have its own tweaks…
Reading and Recipe at Chatham Public Library
Please join me this Saturday May 8, 3:30pm ET. I’m excited to be offering a Feeding the Hungry Ghost reading and recipe, courtesy of our friends at Chatham Public Library. It’s free and open to the public. Register here. I’d love to see you (virtually, anyway). Cook along with me! I’ll be demoing this…
Vegan Cat Head Biscuits with Spinach and Mushroom Gravy (and no Cats)
Cat head biscuits are a southern staple. They are tall, fluffy and traditionally made with lard–but you won’t find lard in my Vegan Cat Head Biscuits. Instead, we are using chilled vegan butter, and you won’t believe the light and flaky texture. Instead of traditional sausage gravy, I’ve added a plant-based spinach and mushroom gravy….
Green Goodness – Eating in Season
This Green Goodness puree makes a delicious, seasonal sandwich spread. It’s perfect for hot days when you don’t want to cook. You can also enjoy it like a dip for your favorite vegetables. By Ellen Kanner Posted originally on April, 2014 for The Daily Basics When I was little, my parents took me to see…
Get More Whole Grains Into Your Life
If you’re like me, you keep wondering what you can do to protect yourself from the coronavirus — and ensuing craziness. Wash your hands. Hydrate. Avoid crowds. Load up on hand sanitizer (if you can get it). And eat whole grains. Wednesday is Whole Grains Sampling Day, your friendly reminder from the Whole Grains Council…
Romesco Sauce
Wake up veggies with romesco sauce Originally posted on 3/27/2013 for The Buffalo News Romesco sauce is a wakeup call for boring veggies. Gutsy and garlicky, this Spanish sauce is sultry with ground almonds. Rich and intense, it’s complex enough to hold its own. It has a rosy terracotta hue, but it’s more than just…
Creamy Dill Dip
I am a bit of a hothead. My husband is not. He keeps his cool. He even eats cool. He likes dill, a cooling herb which he fondly associates with his German grandmother and her weighs-a-ton potato kugel. Digestive and restorative, dill is a nice source of vitamin A, which you need to keep all…
Spring Pea Puree
Give Peace (and Peas) a Chance Originally posted on 10/09/2017 for Huffington Post I may call this recipe spring pea puree, but it’s a perfect — and perfectly addictive — no-cook summer treat. Flawed as we are, our humanity is the coolest thing about us. It’s what allows us to love, to recognize and celebrate…
My Favorite People, My Favorite Recipes: Marisa McClellan
I hate food waste, and so does Food in Jars blogger and cookbook author Marisa McClellan. You may know Marisa as your go-to guru for canning, pickling and preserving, but with her new book Food in Jars Kitchen, she takes the food out of the jar and puts it to work. “My goal with this…
My Favorite People, My Favorite Recipes: Chef Silvana Salcido Esparza
Five-time James Beard nominee, Lesbian, Mexican, vegan and above all chingona (rough translation — badass), Phoenix chef Silvana Salcido Esparza is not only a master interpreter of Mexican cuisine, she’s a social justice warrior. “I come from generations of advocates for those who cannot advocate for themselves,” she says. I had the pleasure of meeting…
