Yam Curry, Two Ways
Yams, as Americans know them, are actually a variety of sweet potato, so-called perhaps to differentiate them from the pale-fleshed, comparatively boring version. In Mexico, street vendors would… Read More »
Romanesco Cauliflower
Perhaps you’ve seen this exotic-looking vegetable on the produce shelf during fall and wondered what planet it came from, or whether it’s edible. One of the most beautiful… Read More »
A New Take On Cabbage Rolls
As I mentioned in an earlier post, I had been developing some vegan entrée recipes to go in an article for Delicious Living Magazine. Typically, the entrée (a… Read More »
Three Sisters Stack
I just realized, after typing in the title, that it might sound a little kinky to some people. But no. This is about a new dish I’ve designed…. Read More »
Quinoa with Zucchini, Tomato and Basil
It’s no secret by now, to anyone who knows me well, that I love quinoa. And I use the word “love” in its accurate sense, which I made… Read More »
The Emperor and the Nightingale
There is a children’s story about an emperor who loved to hear the song of a nightingale that perched every night in a tree outside his bedroom window…. Read More »
