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…
Nduja Makes Nice plus The Pleasure of Pasta
Nduja — looks like a typo, tastes like a wow. Nduja is a luscious Italian pate of Calabrian chili, fennel, garlic, and, alas, pork. But not here. My vegan nduja recipe, inspired by a version at Giorgio Rapicavoli’s Luca hits all the right flavor notes. It has the same gutsy spices, but no pig. Fresh…
In the Moment Grapefruit and Fennel Salad
Walnuts and arugula add crunch and a spicy bite to this easy Grapefruit and Fennel Salad. Citrus Paradisi — doesn’t it sound romantic? It’s the Latin name for grapefruit. And honey, it’s time to get in on paradise while the getting’s good. Grapefruit season’s coming to an end. We’ve become used to eating according to…
Thanksgiving Kale with Fennel, Cranberries and Walnuts
I love this kale dish, mellow with nuts and sherry, sparked with cranberries. I’ve had it on my Thanksgiving table for the past few years. It’s easy and rewarding. I cook the kale, but in desperate times without electricity, you can make it raw. Yes, you can. Moisten your hands with a little bit…
