Celeriac (a.k.a. Celery Root)
I’ve never met anyone who didn’t know green celery on sight, but I’ve come across many who needed help identifying this weird, gnarly root–and even after a concise… Read More »
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 »
