Paella Cakes with Manchego and Candied Seville Orange Peel I made these paella cakes as the vegetarian entree for our big family Thanksgiving, and they…
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…
These little rolls of roasted eggplant with a ricotta filling and a simple sauce are minimal work and make a satisfying appetizer or side dish.…
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…