Tag anti-cancer

Seared Romanesco with Blood Orange-Olive Sauce, & Treating Vegetables Like Main Courses

  I recently had the pleasure of interviewing Kate Jacoby, co-owner and pastry chef at Vedge A vegetable restaurant in Philly. It was for an article about the trend in cooking vegetables more like the centerpiece of the plate, not the side. In the course of the interview, she described a dish that they make

Super Juice for Grown Ups

  While I was writing Juice It!, I remember having a conversation with another green juice aficionado. Comparing our usual green juice configurations, our favorite little touches. Of course, citrus, ginger, perhaps an herb like mint. But she said something that stuck with me. “I used to put two apples in my green juice.” She said.

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