Indigenous to Africa and immortalized beloved by America, sorghum, sweet potato, black-eyed peas, and peanuts come together in one bowl.
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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.
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.
Lavender Lentils
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…
NO POWER? NO PROBLEM. BULGUR WITH KALE AND SPICED CHICKPEAS
Bulgur with Kale and Spiced Chickpeas is the perfect post-hurricane food during power outages. This hearty recipe needs no cooking and no refrigeration. It’s conscious cookery at its finest. If you’ve just been hammered by a hurricane, you probably don’t care about that, you’re more interested in getting something to eat. Bulgur with kale and…
Sofkee
Exclusive! I’m excited to share this sofkee recipe from Miami Vegan, perfect for Indigenous Peoples’ Day. Celebrate Indigenous Peoples’ Day by enjoying corn, one of the Magic Eight crops Indigenous Americans gifted to the world. The wonderful thing is that fresh corn, for all its juiciness, dries beautifully, then lasts indefinitely. Then it can be…
Alliteration Alert — Little Lentils Pack Pomegranate and Protein Punch
Lentils are the tiniest of the legumes, but don’t underestimate them. They’re cute, quick, comforting, and versatile. Packed with protein and fiber, they punch above their weight, Dried lentils are pantry-friendly, so they’re good anytime, but especially now. This recipe for pomegranate lentils is full of spice and symbolism, perfect for the High Holy Days….
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…
Brave, Bold and Beany — Fabada Bravas
Crispy outside, tender inside, and zinged up with a spicy tomato sauce, patatas bravas are the quintessential bar snack of Spain. I’ll teach you how to make them 6 pm Thursday, August 25, in my Tapas Table cooking class. It’s free, virtual and open to the public, hosted by the Pinecrest branch of Miami Dade…
Mushroom Étouffée, or How to Do Without Truffles
If I can’t have too many truffles, I’ll do without truffles.” Colete With food prices what they are, I’m doing without truffles, too. But I won’t do without mushrooms, and neither should you. Mushrooms are where the culinary and curative meet. They’re umami, satisfying, and there are a lot of them, well over 10,000 varieties….
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