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

Greek-style sauteed mushrooms are a wonderful weeknight side dish alongside almost anything. Put those mushrooms on toast, and it suddenly transforms into a very-classy-indeed appetizer.

Dec
2012
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