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Edamame-Green Pea-Avocado Spread

The world is full of horrors, and I’ve been writing and talking and agitating about them for weeks, but people have to eat, so here’s a new recipe. I wonder

Green Vinaigrette

A nice, light, summery dressing for Buddha bowls and salads – pictured here with the little bowl I made for lunch. You can play with the relative amount of herbs

Mango Chutney

Visiting my great-aunt Carmella always felt a bit like diving into an E.M. Forster or a Rudyard Kipling book. She and her late husband, Uncle Eli, traveled extensively abroad on

Nama Shoyu Ginger Sauce (and lovely salad)

When we were in Cambridge, MA, in the fall, one of our favorite places to eat was a joyous hippie joint on Massachusettes Avenue called Life Alive. I loved everything

Mojo de Ajo and What to Do With It

Since returning from Mexico I’ve been enjoying Jason Wyrick’s book Vegan Mexico, which offers lots of interesting and authentic recipes. One of them is for a very useful item: mojo

Marjoram-Pepper Pasta Sauce

At the end of yesterday’s faculty meeting, my colleague Marsha hollered: “Anyone here cook?” I immediately waved my hands and hollered back: “Me me me!” Marsha very graciously gifted me