It’s so hot that I can barely eat much less cook. Luckily, this tomato gazpacho recipe is so easy to throw together that it can hardly be called cooking.
Continue Reading: Pretty. Easy. Tomato Gazpacho →
A simple, make-ahead recipe for ajvar, a roasted eggplant and red pepper spread that hails from the Eastern Mediterranean.
Continue Reading: Roasted Pepper and Eggplant Ajvar Spread →
Get to know quinoa, a seed that has taken us all by storm since it’s gluten free yet packed with protein.
Continue Reading: Get To Know: Quinoa →
An easy recipe for a vegetarian Tex Mex-style hash with black beans, tofu, potatoes, tomatoes, and chiles.
Continue Reading: Pretty. Easy. Tex Mex Tofu Hash →
This is one of my favorite easy, make-ahead party snacks. For this brined walnut recipe, the nut sit in a sweet-salty brine overnight before getting slow-roasted so every bit is infused with flavor.
Continue Reading: Orange, Bay, and Spice-Brined Walnut Recipe →
Bryant Terry is an inspiration for all of us to take action.
The food activist, eco-chef, and author is doing more than his part to help make a more just, healthy, and sustainable food system. I first came across Bryant’s work when I moved to the Bay Area and he had just published first book, Grub. As I got more involved in the local food scene, I noticed his book popped up seemingly everywhere I turned. Reading that book was a big piece of my personal journey to become a more conscientious cook and a more eco-friendly eater and I’ve followed his work ever since. Though I don’t personally eat a vegan diet, I find that recipes like Bryant’s make eating meatless all that much easier and delicious.
He is this month’s TasteMaker because we can all learn something from where he’s been and the work he’s doing. He’s now splitting his time to spend more time with his daughter and she has become his muse for his work as you can tell from his interview below. Here’s a bit about Bryant and his latest project, but be sure to also check out his new web series, Urban Organic, and his latest book from which he generously shared this recipe for Chewy Lemon-Coconut Cookies with Lemon Icing.
Continue Reading: TasteMakers: Bryant Terry →
This is an easy vegan coconut cookie recipe courtesy of chef Bryant Terry. The result is a chewy coconut cookie topped with a simple lemon icing.
Continue Reading: Chewy Lemon-Coconut Cookies with Lemon Icing →
A simple vegetarian recipe for a socca, a chickpea crepe that hails from the South of France.
Continue Reading: Chickpea Socca with Mushrooms and Chard →
This month’s TasteMaker, Jennifer Tyler Lee, shared her kid-approved seasonal side dish of Broiled Asparagus with Ginger-Soy Glaze.
Continue Reading: Jennifer Tyler Lee’s Broiled Asparagus →
I need a “pause” button for life. Last week, in 48 hours time, I flew from Los Angeles to New York to Los Angeles and finally to Hawaii, where I arrived beyond jet lagged. You’re probably thinking, “Hawaii, huh? Quit your complaining!” But, the reality is that I have a few more weeks of work ahead of me before I can really take a break. In the five days since I arrived on island, I’ve spent every waking moment indoors going line-by-line through the galley version of my cookbook. It’s an exhausting but necessary process that will bring the book one step closer to completion.
Needless to say, I’ve been in need of brain-food to keep me uber-focused and that where this recipe fits in. I wanted a roasted almond snack that’s a bit more exciting than almonds straight from the bag but quick enough to fit in my schedule. The result are these super low-fuss, but flavor-packed roasted nuts. They’d probably work fabulously as part of cocktail party or as a holiday gift, but, I won’t be thinking about those things for at least another 5 days. And, at the pace I’m going, that might as well be light-years away.
Continue Reading: Sweet-Spicy Harissa Roasted Almonds →