What’s Cooking
Recipes from more than a quarter-century of Debra's newsletters - from our award winning kitchen, and three cookbooks
kelp noodles in a bowl
Oct 2013

Kelp noodles are made from the fiber in seaweed. They are a chewy “blank canvas” with almost no calories. Here, we paint that canvas with roast cashews, olives and garlic, brocolli florets, and brewer’s yeast.

Oct
2013
pumpkinseed oil
Sep 2013

Pumpkinseed oil is one of the deepest, darkest, earthiest flavors you can add to your cooking. Make sure you get the real Austrian (Styrian) stuff.

Sep
2013
hibiscus lemonade
Aug 2013

Thanks to Adam, we’ve been enjoying this recipe for some years now. I run the recipe each summer. It can also be found in our third cookbook, Blue Ribbon Edition.

Aug
2013
tomatoes and beets
Aug 2013

A perfect Mediterranean salad! It’s gorgeous to look at and delicious to eat.

Aug
2013
beluga lentils
Jul 2013

This is a variation of Amanda’s Green Potato Salad with Cilantro and Spinach featured in our Blue Ribbon Edition cookbook.

Jul
2013
green pureed soup
Jun 2013

This soup is light, light, light, but the parsnip gives body, and together with the asparagus and celery yields a lovely, complex flavor.

Jun
2013
chicken tagine
May 2013

This recipe is equally delicious with chicken, seafood, and tofu.  Preserved lemons and olives are a classic flavor combination in both Persian and Moroccan cuisine.

May
2013
sumac
Mar 2013

Sumac is a fruit with a lemony taste. Used as a spice in the Middle East, the berries are ground into a purple powder that not only adds flavor, but eye appeal.

Mar
2013
curried chickpeas
Mar 2013

Curries are wonderful ways to empty your fridge of leftovers. A can of this, some chopped-up that… the curry spices and coconut milk are very forgiving!

Mar
2013
berry smoothie
Feb 2013

“I’m in the mood for ice cream, and this is like a big bowl of soft, melty blueberry ice cream without the guilt or calories. I’ve been eating this every morning lately…”

Feb
2013
assorted winter squash
Jan 2013

We use winter squash flesh, toasted squash seeds, and toasted squash seed oil as a drizzle. Sweet, creamy, savory, earthy, and crunchy — all from the same vegetable.

Jan
2013