Recipes

Looking for a good drink to serve a crowd this holiday season? Lesley M.M. Blume, author of the fabulous new book Let’s Bring Back The Cocktail: A Compendium of Impish, Romantic, Amusing and Occasionally Appalling Potations from Bygone Eras,shares another cocktail recipe sure to please both the civies and the plebeians this holiday season. Ancient Roman Mulsum Recipe by Lesley […]

Food-filled festivities are inevitable this time of year. Whether it’s a workplace potluck, a cocktail party, or a good old-fashioned family gathering, food ultimately plays a starring role. And while health is often put on the back burner this time of year, perhaps it’s time to start a new holiday tradition – a tradition that embraces both good food and good health. This is where a plant-powered diet comes into play.

Nothing signals Chanukah like latkes, those sometime addicting, sometime leaden potato pancakes fried in oil. A new book, edited by Emily Franklin titled, How To Spell Chanukah…And Other Holiday Dilemmas, contains a chapter: Chanukah Glutton by Tova Mirvis that captures the essence of the ruitual food. From How To Spell Chanukah…And Other Holiday Dilemmas: Chanukah Glutton by Tova

Lesley M.M. Blume, author of the fabulous new book Let’s Bring Back The Cocktail: A Compendium of Impish, Romantic, Amusing and Occasionally Appalling Potations from Bygone Eras, shares a cocktail recipe sure to calm your nerves this holiday season.

These gluten free, vegan cookies come out fluffy and light, just like a sugar cookie should! Who says you can’t make tasty baked goods without animal products?

Here is another recipe created by my friend Matthew Card. It’s a riff on eggs Florentine (eggs Benedict but with spinach instead of Canadian bacon or ham) and, like every dish he makes, it is turbocharged with flavor. It would also be delicious with any of the other sauces in this chapter, so feel free to experiment.

Also called pressed butter cookies, spritz are the perfect holiday cookie. They are simple to make with a cookie press, pretty to look at, and delicious to eat.

This gluten free recipe makes about eight dozen.

This recipe comes to us courtesy of Donna Klein, author of the new cookbook The Chinese Vegan Kitchen. The book features over 225 vegan recipes, and the examples that the publisher sent looks pretty mouthwatering.

We know that quinoa is super healthy, and we know it’s great in place of rice in all kinds of savory dishes, but supper isn’t the only meal where this tasty seed can shine. Check out this recipe for a simple quinoa breakfast cereal!

Who doesn’t love a good quinoa recipe, right? This honey-soaked version adds a little sweetness to this healthy grain.v