What if you had 8 names and no one knew what to call you? Wild garlic aka wild onion, wild leeks, ramps, ramsons, spring onion, wood leek, Allium tricoccum has that exact problem. While I like the name “wild garlic,” I have to agree with my chef-sister Julia Richardson: These ramps by any name don’t share…
Cashew Yam Soup – Secret Supper?
Call me a vegan ignoramus. I had no idea that vegan recipes could be just as enticing as real food. Mark Bittman endorses VB6 or Vegan Before Six. He lost 30 pounds rather quickly on his quirky plan that allows for cheating. He endorses a more plant-based diet. So do I. I attended Appetite for…
Watercress Beet Salad – To Tide You Over
I am truly blessed. My daughter gave me a goat for Mother’s Day–a hardy goat. No, I won’t be featuring goat stew anytime soon. She gave the actual goat (along with a stove and some art supplies) to a poor family somewhere in the world. Now that’s what I call a thoughtful Mother’s Day gift. My…
Pesto Please – Hold the Cheese
We all have that friend–the one who isn’t eating dairy, either because she’s kosher, vegan, raw, anti-cancer or lactose intolerant. Pesto Please – Hold the Cheese will satisfy any or of the above and will satisfy cheese lovers, too, because it’s so scrumptious. Eat it on whatever: pasta, sandwiches, veggies, soup, bread. I slathered it over crunchy, lightly…
Shirataki Noodles – Light and Tasty
What’s so special about shirataki noodles, you ask? I’ll tell you: They’re made from Japanese yam flour and are grain and gluten-free. Japanese noodles, Japanese eggplant, Japanese mushrooms. Saki anyone? Add chicken, fish, shrimp, beef or tofu if this all-veggie version is too minimalist–that is, too Japanese for you. Shirataki Noodles 1 lb shirataki noodles, very…
Roasted Pepper Salad with Organic Filet Mignon
Where’s the beef? There are about 12 times as many vegetable-based Jittery Cook recipes as there are meat-based ones. Even when meat is included, it often takes a back seat to the accompanying veggies. With a new stock of organic grass-fed beef from Peasants’ Craft, recommended by Kacey Baines of Epicentre Training, there will be a few more…
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