Branching Out Into the Land of Extraordinary
Among the unexpected delights of having a career in food is the near-constant discovery of new foods and flavors. Even after more than thirty years, I still come… Read More »
Avocado Ice Cream
Avocados are finally enjoying their well-deserved respect as a source of monounsaturated fats (the “good” kind that help lower cholesterol) as well as B vitamins, vitamins C and… Read More »
Fig Ice Cream
I’ve said it before, and here I am saying it again, because it’s true: figs are the sexiest fruit on the planet. Granted, I haven’t tried every fruit… Read More »
Tabouli Wrap
Summer has finally—reliably—come to Colorado, even at my elevation of 7400 feet. Nights are cool, days are still unpredictable, with anything from withering heat to chilly winds to… Read More »
Strawberry Sorbet with Basil
Looking at the image of this sorbet, you might suppose that either it has been Photoshopped to appear very red, or some sort of food dye has been… Read More »
The Simple Step Beyond Ordinary
In the introduction to Extraordinary Vegan, I made the following point: “It’s been said that variety is the spice of life, but that’s not exactly right. Surprise is… Read More »
