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
Latest
Just When You Thought It Was Safe To Pour It On
I was adding a remark about agave nectar to the comments under a very generous review of my book on “Hungry Vegan,” when it occurred to me that… Read More »
Tuscan Kale Salad with Pea Shoots and Radishes
Tuscan Kale Salad with Pea Shoots and Radishes Last week I finished an article for Delicious Living Magazine, with six salad recipes. This one was pretty simple, but… Read More »
Where Do You Get Your Protein?
My mother asked me this iconic question back in 1973, when I was calling myself a vegetarian. In fact, she asked me the same question every time I… Read More »
Blood Oranges
I have a great fondness for all citrus fruits, but there’s something about the unusual color, flavor, and acid balance of blood oranges that puts them in a… Read More »
Down on The Farm
The Book Publishing Company’s humble front door Last week I went to the offices of The Book Publishing Company in Summertown, Tennessee to help with some food photos… Read More »
Farro Salad with Fennel and Dandelion Greens
Farro, an ancient (and delicious) grain, is similar to spelt, but with a chewier texture when cooked. It’s used in Italian food, both whole, in soups and salads,… Read More »
