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If Hawaiians Made Patty Cakes…
Taro Cakes If you’ve been to Hawaii and had poi, you’ve had taro root — to make poi, the roots are peeled, boiled, and then mashed the same way you’d make potatoes for Thanksgiving. Taro is also...
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Exotic Fruits Make Great Snacks
Cape Gooseberries Looking for an usual new fruit to try? Cape gooseberries are exotic, yet easy to eat — just separate the papery outer skins from the round fruit inside, rinse it well, and eat it....
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More Ways to Enjoy Kumquats
White Tuna with Kumquats & Sun-Dried Tomatoes If you’ve ever had white tuna in sushi, you know how buttery it is. Or maybe you’ve lightly sauteed that sashimi-grade white tuna as medallions. It’s...
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Mung Beans: A New Kind of Crouton
Pomegranate & Pine Nut Salad with Fried Mung Beans Looking for a novel way to add crunch to your salads? Commercial croutons are crunchy, sure, but they’re also made with stripped-out wheat flour...
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Luscious Lentils Meet Lobster Mushrooms
Corn & Beluga Lentil Sauté with Lobster Mushrooms Lentils, lovely lentils. Maybe I’ve had them on the brain because earlier this month the friendly Canadian Lentil Association folks were serving...
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Mushroom Fun!
King Trumpet Mushrooms with Chard & Cucumbers Having spent the last month happily researching mushrooms for a magazine article I’m working on, I’ve gotten intently interested in “weird” mushrooms....
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Into the Breach — No, Beech — With Mushrooms
Beech Mushrooms with Feta & Dill More fun mushrooms! This time it’s beech mushrooms, which are also known as shimeji due to the beech’s popularity in Japan. But since they often grow on beech...
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Persimmon Party!
Butter Lettuce with Persimmon & Avocado It’s persimmon time! Every winter, I get excited that the bright orange tomato lookalikes are back in markets. (And hey, along with pomegranates, persimmons...
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Quick, Light & Easy: Cottage Cheese Salad Dressing!
Easy Winter Salad with Pickled Onions, Pomegranate Seeds & Cottage Cheese Dressing Salad dressings are ridiculously simple to make: they pretty much consist of an unrefined oil of your choice +...
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Whole-Grain Risotto & King Trumpet Mushrooms
King Trumpet Risotto Topped with a Poached Egg For anyone who reads the print version of Allrecipes magazine, keep an eye out for my piece on mushrooms coming up this fall. In the meantime, I’ll be...
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Drinkable Spain: Homemade Horchata
Brown Rice & Almond Horchata Depending on where you are in the world, horchata may be a rice-based drink, an almond-based drink, or one made of tiger nuts (also called chufa). Usually, along with...
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Life Is Delicious On Mulberry Lane
Mulberries with Coconut Cream It’s mulberry season!!! These incredibly juicy, sweet, purple berries are literally dropping off of their branches as you read this. Mulberry trees are easy to spot — just...
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Quiche: It’s What’s for Breakfast (and Artichokes, Too!)
Bacon, Artichoke & Leek Quiche Of all the veggies you can buy in a can, my favorite is artichoke hearts, especially when they’re in a simple salt brine. (Oil-marinated artichokes are inevitably...
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Going Purple with Holiday Leftovers
Purple Mashed Potatoes Looking to jazz up your leftover holiday turkey? Two words: purple potatoes. Serve anything alongside or on top of purple potatoes, and you’ve got a work of art on your plate....
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Repurposing Grilled Veggies in Simple, Throw-It-Together Salads
Quick Salad with Olives, Peppadews & Manchego When it’s peak grilling season, odds are that you have some tasty leftover grilled veggies in your fridge. Time to make a salad! Any veggie works —...
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