Risotto with Trumpet Mushrooms and Vegetables
I had just finished eating leftover mejedderah when Chad called me to announce we were going to have four guests for dinner–all four of them fierce martial artists just out
Make Thine Own Tortillas!
I’m back from two weeks of travel, the first of which was spent in beautiful Mexico City. What a treat! Art everywhere, delightful and interesting people, lots to see, and
Buddha Bowls
Are buddha bowls all the rage now or have they gone out of fashion? I have no idea, but I do see articles about them all over the place. The
Quick Buckwheat and Adzuki Bean Stir-Fry
Russia has been in the news lately, and I had buckwheat at home, so I put together a quick and satisfying dinner made of some cooked and sprouted items I
Comfort Quinoa
My favorite meal when sick or upset used to be a simple bowl of rice noodles with some salt and pepper. But I’ve come to say a gentle farewell to
Tzili Rice
I’ve just finished four weeks of a delightful correspondence with the one and only Tzili Paz-Wolk, who specializes in issues of emotional eating and our relationship with food. It was
Arroz Verde
Chad’s martial arts sensei, Miyako Tanaka, was a very special and distinctive woman. Her proficiency in Naginata, a Japanese spear art originally practiced by women, brought her to the United
My Inaugural Paella
After being served this wonderful paella a couple of weeks ago, I could not wait to start experimenting with my own. Despite the wonderfulness of having an enormous pan for
Kalenta
It’s polenta. With kale. And pesto. And a bit of vegan butter and salt. What’s not to like? 1 bundle dino kale1/2 cup coarse cornmeal2 cups water2 tbsp pesto1-2 tsp
Orzo with Vegetables
When I was a kid, one of my favorite comfort foods was “ptitim”, otherwise known as orzo or by the misleading name “Israeli couscous”. This short and springy wheat pasta