Category Whole Grain
Are you sick of pumpkin spice yet? The season has barely started, so I hope you are still craving dishes that remind you of pumpkin pie. You know me, I’m not using fake pumpkin spice flavor, I’m using real pumpkin and spices, and I love it in real food. Like this latest obsession, my Creamy
At the farmer’s market last weekend, as I shivered in the 40 degree air, I marveled at the bounty of vegetables that the end of September brings. Summery sweet corn and tomatoes were there, alongside Fall-ish squash and apples. Strikingly, there was an abundant harvest of raspberries, as well. I knew right away that I
I’ve spent many hours of my life contemplating the phenomenal success of certain foods, and the seeming failure of others to break through. You might think, ” well, oh, of course the winner is the most delicious, right?”It may in fact be a delicious food. But I fear that success is all in the branding.
Happy Whole Grains Month! How are you doing so far? Are you eating at least three servings a day of whole grains? I hope it’s as easy and delectable for you as it is at my house. Take these Honeycrisp and Walnut Muffins. Muffins are so easy to eat, for breakfast with a smear of
For a seasonal treat that will convince your omnivorous friends that vegan desserts rock, try these Fresh Fruit Tarts with Lemony Cream.
Granola is still a great breakfast in Summer Lately, it’s hot and sticky, and the last thing I want to do is crank the oven. As much as I’d love to make muffins or a big batch of granola, the thought of all that heat is just too much. So as I was washing up
Oh July, you have won my heart a hundred times over. Yes, you were steamy in spots, but we managed to romance each other relentlessly. Of course, July includes a trip to Illinois, where I pick up my annual peach harvest. You may not have heard about the epic peaches of Calhoun County, but they
Perhaps we love rhubarb because it comes to us in Spring. After a long, hard winter, the insistent stalks of this hardy plant just burst from the ground like unfurling flags, heralding the coming summer. I’ll take it. The “Pie Plant” The “pie plant” is the gift that keeps on giving, producing more fat stalks
( A winner has been chosen in the giveaway, but you can still make this recipe!) It’s gonna be jazzy! If you haven’t seen the popular and long-running “Jazzy Vegetarian” on PBS, you might not know that there’s a jazz-singing vegan in the kitchen, and she’s got her own show. Laura Theodore’s Jazzy Vegetarian is
As the author of a whole book on bowl food, I’ve explored bowl cuisine in all its forms. But I have to give all respect to the OG of bowl food, the folks who created Bibimbap. Yes, Korean cooks made a feast in a bowl long before American hippies started piling up brown rice and