Spanish Lentils and Mushrooms Have you ever noticed how mushrooms cut thickly and browned are a completely different experience to eat than when sliced thin…
Swiss chard cooked with berbere Berbere, the quintessential Ethiopian spice mixture, is great to have in your pantry, because it can add complex spice…
Mesir wat – Ethiopian red lentil puree I’ve loved Ethiopian food for years. The cuisine is very vegetarian friendly, with many dishes based on lentils,…
Brussels Sprouts Gratin Brussels sprouts are such a trendy ingredient, and we've all learned how terrific they are roasted or sauteed at high heat until…
Arroz a la Mexicana (or Arroz Mexicano, Arroz Rojo, Spanish Rice) Arroz a la Mexicana (also known as Arroz Mexicano or Arroz Rojo) is…
Red curry fried rice with seared pineapple So let's say you made this red curry squash, and had lots of leftover red curry paste.…
Legendary Guacamole I’ve never understood why people buy pre-made guacamole. The store-bought stuff ranges from barely ok to green glue. The real thing takes all…
Veganized Southern-Style Collard Greens So my brother and sister-in-law were browsing their farmer’s market in Greensboro, North Carolina a few years ago when they spotted…
Cucumber-Radish Raita Raita is a simple yogurt-based sauce that can be served with almost any Indian meal. It makes a cooling condiment when a curry…
The traditional recipe for arroz verde involves cooking your rice with a puree of poblano peppers and herbs. It is truly delicious, and I'd choose…