What’s Cooking
Recipes from more than a quarter-century of Debra's newsletters - from our award winning kitchen, and three cookbooks
brownies
Oct 2012

Paleo means no grains, no beans, no refined anything — just fruit, nuts, chocolate, etc… anything a caveman or woman could pluck and eat. Believe it or not, these brownies qualify!

Oct
2012
avocado and lemon on a cutting board
Oct 2012

This salad makes a sage addition to the holiday table. Not only is it easy to make, pretty to look at, but it will help everyone’s tummy feel better too. I’ve used Real Pickle’s cultured beets and red cabbage both.

Oct
2012
spring rolls
Oct 2012

If you’re like us, you’re not an expert Spring Roll Assembler, and you’ll have a few tears in the delicate spring roll paper. That’s okay! And may we say, the (optional) curry powder in this recipe is a stroke of genius.

Oct
2012
jambalaya
Sep 2012

Jambalaya is a New Orleans take on paella: rice, vegetables, seafood and sausage, with French, Native American, and Carribean influence. You could serve it as a side, but its heart and soul is as a one-pot meal.  

Sep
2012
green gazpacho
Aug 2012

Gazpacho with tomatoes is relatively new, believe it or not.  Here I’ve used lemon and/or lime instead of vinegar, and saved tomatoes to slice and plate with fresh mozzarella.

Aug
2012
pulses for sale
Aug 2012

An ode to the humble lentil, from our resident Poet Laureate of All Things Culinary, Debra Stark.

Aug
2012
cashew dipa
Jul 2012

Elena Volkova made this in our store, and everyone loved it. There’s perfect balance between sweet and salty, and Elena says if you’re taking the Chinese approach, this is wonderful over bitter, dark greens.

Jul
2012
edamame salad
May 2012

This salad keeps everyone happily chewing, which means you get the pleasure of each other’s company around the table for longer than it takes to wolf down a burger and fries.

May
2012
bi bim bap in a stone pot
May 2012

Bi Bim Bap is a Korean dish like a stir-fry, except you don’t stir-fry things together. And then you put an egg on top. Plenty of veggies, whole grain rice, kimchee… and an egg on top.

May
2012
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