Recipes

This recipe comes from The Cassoulet Saved Our Marriage: True Tales of Food, Family, and How We Learn to Eat, a new anthology of personal essays, stories and recipes about “how we learn (and relearn) to eat, and how pivotal food is beyond the table.” Eli’s Super Cake By Caroline M Grant In kindergarten, my son […]

If you’re looking for an unprocessed alternative to vegan creamer, look no further than coconut oil!

The fascination and relevance with Mexican gastronomy and beverages has been a longtime American favorite. One such drink that deserves attention and has gone unnoticed is champurrado.

There’s another variation of grilled cheese my family calls the French Toasted Grilled Cheese. This variation completed our family’s grilled cheese evolution because once Mom heard about it (from a friend, sister, magazine?) she forgot all about her toaster oven.

It’s a big day for sustainable eating! Today isn’t just any old Meatless Monday – it’s Earth Day! It’s also the kickoff for Veg Week 2013. Sort of a sustainability trifecta, right?

My recipe is a tasty mixture of greens and vegetables, the first one used on my juicing diet. I originally thought I would gag if I drank anything green and thick, but this was, as my grandmother from Germany and I would say, “Ach du Lieber!”

There could be nothing to eat in the house—no meat, no fish, no chicken, no pasta, no rice, no nothing—but if you have a big onion, some leftover bread, some cheese, and some broth of any kind, you’ve got the makings for this dish, which is peasant food at its finest. Anyone who knows soupe a l’oignon gratinée understands that it’s just an excuse to eat the soup-soaked bread, and bubbly, crunchy brown cheese that cascades over the sides of the bowl. This onion panade is exactly that: unctuously delicious onion soup, without the soup.

When I made this recipe, I wanted a quick dish using ingredients already in my fridge or cupboard. I was also on a bit of an orzo kick, so I paired this tasty, indulgent (yet healthy!) curry with orzo instead of rice and found that it worked well.

I dedicate this recipe to my lovely mum, whose homemade chicken salad filled my dchildhood sandwiches — but who now eats vegan. Same wonderful flavor, same tasty lunch-box happiness… no chickens needed!

Comforting soups, hearty Sunday dinners, or tasty sandwich-stuffing salads: none of these require bothering chickens! This broth makes a delicious base for soups, stews, and marinades, but leaves the chickens scratching happily in the barnyard.

Popovers without flour — who knew? These light, airy treats combine the best characteristics of popovers, muffins, and cream puffs. Bake them for your seder, and serve to rave reviews!

I’ve become enamored with authentic Mexican food thanks to Rick Bayless. Tonight, I’m cooking one of my favorites: Tomatillo Pork Braise with Pickled Chiles.

A rich flourless chocolate cake perfect for Passover! [It’s gluten-free too!] This flourless cake, courtesy of King Arthur Flour, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it’s perfect for Passover. And, of course, also ideal for