What’s Cooking
Recipes from more than a quarter-century of Debra's newsletters - from our award winning kitchen, and three cookbooks
castagnaccio (chestnut flour bread or cake)
May 2012

Rich, dense chestnut flour is a good source of fiber and protein — and 100% gluten-free. Olive oil and rosemary add flavor. Pine nuts are optional, but highly recommended.

May
2012
Armenian kofta
Mar 2012

Keofta (or Kofta) are meatballs. Here, we replace with meat with split peas and cracked wheat and carrots and onions and celery. Golden raisins and paprika add a hint of smoky sweetness.

Mar
2012
potato goat cheese greens salad
Mar 2012

Potato salad does not need to be a starchy, gloppy, mayonnaise-infested stew. Here, we use fingerling potatoes, young arugula, goat cheese, oil-cured black olives — and ZERO mayonnaise.

Mar
2012
maitake asparagus sautee
Feb 2012

I made this on New Year’s Day, and it was a hit. People asked for the recipe, though one person said she couldn’t believe “those ugly mushrooms could taste that good!”

Feb
2012
lentil soup
Jan 2012

This is a gloriously unimaginative, pedestrian, almost boring take on the classic lentil soup. Which is sometimes, exactly what we need! Serve with a thick slice of bread, and a thick slab of butter.

Jan
2012
lentil varieties
Jan 2012

Different kinds of lentils dissolve (or don’t dissolve) at different rates. Combine them all in a soup, you get something to intact, something soft… a variety of textures, and plenty of leguminous nutrition!

Jan
2012
Christmas Pudding
Dec 2011

The quintessential English Christmas dish. The traditional recipe has been updated with coconut oil instead of lard.

Dec
2011
holiday delight chocolate truffles
Dec 2011

Why was I struggling to find something that uses whole sesame tahini?  Whole sesame tahini is a nut butter made from the entire brown seed.  This is important. 

Dec
2011
fresh purple figs
Dec 2011

We use use dried figs, because they’re available year-round, and they keep just about forever. You can always use fresh figs, though… Just make sure to eat them within a day or two of dipping.

Dec
2011
umeboshi plums drying
Dec 2011

“When I was a child and had an upset stomach, my mother used to make me a hot drink that helped tremendously.”

Dec
2011
chocolate mousse
Nov 2011

This vegan wonder requires no cooking, and almost no prep. Just blenderize the organic, vegan superfoods, and then chill. You chill, and the dessert chills too.

Nov
2011
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