Salad of parsley, persimmon and black olives Persimmons are excellent right now. I was casting about for something refreshing and vaguely Spanish to serve with…
Grapefruit crudo, avocado, chervil and capers – this isn’t tuna! I was goofing around with cutting citrus fruits into cubes the other day, and the…
Vegetarian Pozole de FrijolPozole (also spelled posole) is a soup or stew made all over Mexico, dating back to pre-Columbian times. Vegetarian pozole is almost…
As fall closes in on winter, the cold weather greens and warm, filling grains figure more in our cooking. A lazy weekend day meant I…
Indian-style cabbage you can make in 5 minutes This cabbage side dish is great to have in your arsenal, because it comes together in 5…
Grilled butternut squash taco filling Last week was Sarina’s birthday, and she requested a Mexican feast for her celebration. These tacos, filled with achiote-rubbed butternut…
Bangladeshi-Style Fried Zucchini Jeffrey Alford and Naomi Duguid are one of the greatest cookbook writing teams alive today. Their ability to travel the world and…
I'm calling this a Thai-style salad, but it could just as easily be Vietnamese or Cambodian. It was ultra-refreshing, and because the dressing is oil-free,…
Non-traditional vegetarian antipasto Is it hot in your house? Don’t feel like cooking? How about a non-traditional, vegetarian antipasto for dinner? There is something so…
Summery risotto with corn, zucchini, and tomato oil One of the great things about risotto is that it is a blank canvas on which you…