When I recapped my trip to Seoul, I mentioned that my experiences on the trip were informing some new kitchen experiments here at home. While... Read More
Main Dishes
I’m ending this year and starting the next one with a recipe that feels well suited to where I’m at lately. It’s comforting, familiar, and... Read More
Photograph ©️ Ashley McLaughlin photography. Holiday lesson #1: Things (often) don’t go to plan. I watch a lot of reruns of The Great British Baking... Read More
In the soup, I used bay leaf and dried thyme from Simply Organic, a brand I really like for seasonings. And, since I seem to... Read More
And now I have two. Since I use chickpeas regularly in burgers, I figured they’d work nicely in a loaf, too. I used a potato... Read More
The Awesome plant meat comes in both grounds and in a burger form. The burger is perfect for pan searing and serving on your... Read More
I’ve had nut-crusted tofu in restaurants before (Candle Cafe and Candle 79 here in NYC have some wonderful versions with almonds, pumpkin seeds, and pecans),... Read More
Until I feel more inspired, I’m happy to work with my low-key cooking energy, rather than against it. And there’s a lot to be said... Read More
It comes together without too much fuss, especially if you have a can of lentils and the rice pre-cooked. I started by making the lentil... Read More
Once the dressing is ready, the wrap is as simple as throwing chickpeas, greens, and a few more capers together and wrapping it all up.... Read More