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
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
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
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
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
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
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
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