This beautiful and elegant recipe, with its mix of so many different colors and flavors, will certainly make your tastebuds sing! The sweetness from the pepper, sour from the lime, heat from the Sriracha, brightness from the parsley, all come together to form an absolute culinary orchestra. And sauteing the corn in olive oil? Well that’s what gives it that little bit of sweetly caramelized late summer magic. Enjoy! Continue reading
You can think of gazpacho as soup and salad, both, at the same time. It will make a great first course at a nice dinner, but you can also take it to work for lunch (maybe with Mary’s Gone Crackers or a slice of toasted whole-grain bread). It would also make a scrumptiously satisfying mid-afternoon snack. Continue reading
My buddy and longtime fan Joe Gardewin has come up with what he calls “the very best and sassiest Asian slaw ever.” He says it’s great on turkey tacos but you should also feel free to eat it plain, right out of the bowl, if you want! His list of veggies is somewhat flexible, but includes cabbage, daikon radish, and hot peppers at the very least, and he is proud to say that he is a legit food snob since he hand-cuts his slaw. Go, Joe! Continue reading
My friend Lia brought these to book club a couple weeks ago. OMG. You should make them. Technically they are meant to be dessert, but they would be great for breakfast, too. I would bring them to folks young and old. A reunion of friends. A picnic. A gathering of neighbors. A special meal. An ordinary one.
Food like this creates all kinds of moments, like moments in time and moments of gratitude. It’s a personal reminder that food is meant to nourish not just the body, but the heart and soul as well. And the best is when our food does all three at the same time. Thank you, Lia.
- ½ cup unsalted, natural almond butter
- 1 ½ cups unsalted pecan halves, divided
- 1 tsp. pure vanilla extract
- ¼ tsp. salt
- 5-7 pitted Medjool dates (1/2 cup packed)
- ½ cup vegan chocolate chips
- 1/4 cup PLUS 1 Tbsp. natural almond butter, unsalted
- ¼ cup pecans, chopped
- Line an 8-inch square baking pan with parchment paper, greased foil, or wax paper. Set aside.
- To prepare the date-pecan layer, add dates and almond butter to a food processor. Blend approx. one minute until sticky and crumbly, like chunks of wet sand or dough. Scrape down the sides of the processor intermittently, as needed, between processing.
- Add 1 cup pecans, vanilla, and salt to food processor. Blend continuously until pecans are fully incorporated and mixture is soft and crumbly. When the mixture holds together when pinched, it’s ready. Add remaining pecans, and pulse only a few times until pecans are just barely incorporated, with medium-small pieces still visible.
- Pour the contents into the prepared baking pan. Press gently with a spatula, and smooth into an even, tightly-packed layer.
- To prepare the chocolate mixture, add chocolate chips and (¼ cup plus 1 Tbsp.) of almond butter to the top of a double boiler, or heat in a microwave (in a microwave-safe bowl) in 20-second increments until soft and melted. Stir until smooth.
- Pour chocolate mixture over date-pecan layer. Smooth into an even layer using a rubber spatula. Sprinkle evenly with chopped pecans, and press gently into the chocolate.
- Freeze for 20-30 minutes. Remove from freezer and slice into 16 generous bars or 20 bite-size pieces.
Thank you to Beaming Baker for a prior version of this recipe.
Grilling season—yeah! Here’s something so delicious you’ll probably want to make it even if you aren’t vegan! Of course, if you do want to make something special because your favorite vegan happens to be coming for dinner, then this really yummy recipe is a great choice! And you should plan to make enough for everybody, just in case. The warm and cold; soft and crunchy; sweet, sour and heat all add up to a very pleasing set of contrasts. Continue reading
There is a warm and cozy spot in my heart where the parsley goes. Parsley doesn’t usually get people riled up in the same way as basil, thyme, and oregano, but that’s about to change! What’s great about these recipes is that parsley is not the garnish but the main event. It’s the green, the herb, the everything. No competition, no second fiddle. It’s not a decoration, it’s just the parsley, and it’s definitely meant to be eaten this way. Continue reading
Here’s one of my all-time favorite posts, reposted from July 4, 2010:
It’s the fourth of July today, and my sibs and I have converged on the family home for the great annual bash. On and off since yesterday evening, five strapping grandsons have been carrying cartons of beer, wine, soda, water, and iced tea up to the deck, where great drums of ice stand ready to receive them all. Continue reading
If you’re looking for an alternative to the rows and rows of sweet, fruit-flavored yogurty products at the supermarket, you have way more options than you even realized! Continue reading
Everything Yotam Ottolenghi touches turns to gold. If you don’t already have one of his cookbooks [Ottolenghi (2008), Plenty (2010), Jerusalem (2012)] in your home, prepare yourself. YO takes flavor to the next level. Look at this list of ingredients – I’ve used them all, but never to such glorious effect. And it’s not just flavor. He takes texture to the next level, and color. Surely his kitchen has more than three dimensions. Continue reading
Last night, when I arrived home from work, I walked into a house full of family and friends of all ages eager to spend the evening together, catch up, share stories, and allow the crazy, busy workweek to recede into the distance. And the house smelled wonderful. Continue reading