Writing about food since 2004.
Category
Vegetarian
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Lebanese Chickpea Stew
The first post of 2013 has to be a winner–that’s a rule–and so it’s a huge relief to share with you a dish that I made for dinner the other night that’s such a winner, it portends very good things for the year to come. I’m at the point now where I can read a…
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Rustic Vegetable Ragu
Cooking without a recipe. How do you do it? You start with ingredients. My favorite way to do that is to open my refrigerator to see what’s there: on Friday night (when Craig was working late and his parents were flying in from Seattle) I saw carrots, I saw celery, I saw onions. I decided…
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Heirloom Tomatoes for Dinner
There’s salad. There’s pasta sauce. Those are things you can do with heirloom tomatoes in the summertime to make dinner. But try this: get a loaf of really good bread. Slice the bread thickly and set it aside. Now take an eggplant (preferably purchased from the farmer’s market) and cut it into rings; cut a…
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Hummus For Dinner
Hummus is many things: a party snack, a sandwich filler, a way to use up leftover chickpeas. But dinner? Hummus for dinner? Preposterous! Hey: I understand where you’re coming from. Hummus is a glorified dip and who eats dip for dinner? But ever since I left New York, I’ve been missing my lunches at Hummus…
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Oh, Ottolenghi: Fennel and Feta with Pomegranate Seeds and Sumac / Couscous with Apricots and Butternut Squash
A year or two ago, my friends Lauren and Amy gifted me with a cookbook by Yotam Ottolenghi called “Ottolenghi: The Cookbook.” And even though it’s a beautiful, tall book with colorful pictures and herb-flecked recipes from Israel by way of London, I hardly ever used it. I made mental notes to cook from it–the…
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What You Can Do With A Kaboucha Squash
At the farmer’s market, when I bought those chanterelles, I also spied a Kaboucha squash. It’s a pretty squash, as you can see from the picture; the kind of thing that you might use to decorate your kitchen in the fall. (And here in Los Angeles, where things aren’t so autumnal, I can use all…
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Caramelized Cauliflower with Oranges, Olives and Saffroned Cous Cous
Cauliflower makes me comfortable. If I see it a grocery store, I heave a sigh of relief: “I know what I can do with this,” I say to myself. The store manager eyes me warily. Last time cauliflower made an appearance on the blog, I cooked it like a steak for a bunch of vegans.…
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Cooking for Vegans (Watermelon Salad, Cauliflower Steaks & Coconut Lime Rice Pudding)
I was flipping out on Saturday because I’d extended a dinner invitation to an awesome friend named Isaac (he directs stunning music videos, check them out here) and Isaac is a vegan. But not just a vegan: a vegan with a nut allergy. I was already cooking a “thank you” meal for Lizzie Leitzell, my…
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Don’t-Miss-The-Meat Vegetarian Chili
I love chili, but ever since reading “The Omnivore’s Dilemma” and watching “Food Inc.” I have a hard time making it with ground beef. Of course, on special occasions, I make Michael Symon’s recipe with slab bacon and pork shoulder, but last Wednesday wasn’t a special occasion. No: it was just a weeknight and as…
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How To Host A Vegetarian Dinner Party (Answer: Mushroom Bourguignon)
My friend Lisa was there at the very beginning of this blog. Six years ago, she and I would have debates about the worthiness of olives, we’d sing songs about pumpkin cake, and often we’d cook together. Then I moved far away to a country called Brooklyn and even though Lisa and I still saw…
