Artichokes and Fennel with Preserved Lemon from Extraordinary Vegan
Avocado Wrapped Salad from Extraordinary Vegan
Asparagus with Cannellini from Speed Vegan
Apricots with Cacao Nibs from Extraordinary Vegan
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Gazpacho
Among the pleasures of a hot summer–besides wearing fewer clothes–are cool salads and cold soups. My all-time favorite is an invention of mine, “Mexyssoise,” which appears in my… Read More »
Lemon Cucumbers
A week ago, I was driving north on Pacific Coast Highway in Malibu when I noticed a handpainted sign advertising “Fresh Figs.” This was exciting, because as I… Read More »
Preserved Lime Dirty Martini
I’m off to Chicago this morning, to demo my book, Speed Vegan at the Veggie Fest on Saturday and Sunday. They tell me thirty thousand people are expected!… Read More »
Kale Salad with Red Radishes
I ran across some very small organic red beets the other day–an heirloom variety with hypnotic red and white concentric rings. I didn’t want to cook them, because… Read More »
Fresh Young Zucchini
No doubt my esteemed regular readers will have noticed a sharp drop in my postings for the last ten days. I’ve been away–far away, in fact, and this,… Read More »
Braised Artichokes and Fennel with Preserved Lemon
I’ve paired artichokes and fennel in a number of different dishes over the years–soups, salads, relishes, fricassees, stews, tajines, and sandwiches–for the simple reason that they go together… Read More »
