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…
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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…
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….
Life (and Granny Cake) During Wartime: What a Vintage Recipe Can Teach Us About Doing More With Less
Miami is the COVID epicenter now, and everyone’s on edge. It feels a little like wartime. Not all wars are fought on the battlefield. Some are fought — and won — on the home front. So maybe it’s no coincidence that when researching ideas for my conscious cookery series, I came across a vintage wartime…
Just Add Water Part 2 – Pasta Water | Conscious Cookery Day 5
When Americans cook pasta, most overlook the magic that’s left behind from cooking — pasta water. In Italy, as the country prepared for coronavirus lockdown, people hit the markets and grabbed boxes of pasta. In the UK, pasta sales almost doubled. Here, pasta sales have gone up an unprecedented 400 percent. Forget March Madness. We’re…
KAMUT with Lemon and Mint
Who Grows Our Food — KAMUT International’s Bob Quinn Originally posted for Huffington Post on 1/09/2012 Bob Quinn, the Johnny Appleseed of KAMUT, has brought passion and commitment not just to growing this ancient grain but to the ancient practice of organic farming and land stewardship. He’s just come out with a book about his experience…
Gomen Wat (Ethiopian Collard Stew)
Tales from the (Vegetarian) Flavor Bible Originally posted for Huffington Post on 4/03/2017 Food luminaries Karen Page and Andrew Dornenburg wrote the book on flavor. Twice. First with “The Flavor Bible” in 2008 and now with “The Vegetarian Flavor Bible,” born out the award-winning duo’s decision to go meatless. Page and her husband live in a foodie world where…
Cauliflower Pasta
A New Year’s Resolution of Biblical Proportions Originally posted on 03/18/2010 for Huffington Post It’s Rosh Hashanah, the Jewish new year. Make caring for the earth one of your new year’s resolutions. In the beginning, the Bible says, God created the heaven and the earth. And it was good. Really good. Earth’s natural bounty blew us…
Curried Spelt
It’s Whole Grains Month — Make the Switch, Join the Party Originally posted for Huffington Post on 09/01/2014 Happy Labor Day and happy Whole Grains Month, a celebration of amaranth, barley, buckwheat, millet, oats, quinoa, rye, sorghum, spelt, teff, triticale and other whole grain wonders. The Whole Grains Council is making whole grains even more appealing and accessible with their Make…
Gomen Wat (Ethiopian Collard Stew)
Tales from the (Vegetarian) Flavor Bible Originally posted for Huffington Post on 4/03/2017 Food luminaries Karen Page and Andrew Dornenburg wrote the book on flavor. Twice. First with “The Flavor Bible” in 2008 and now with “The Vegetarian Flavor Bible,” born out the award-winning duo’s decision to go meatless. Page and her husband live in a foodie world where…
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