What’s Cooking
Recipes from more than a quarter-century of Debra's newsletters - from our award winning kitchen, and three cookbooks
dried incan golden berries
Dec 2010

Indigenous to South America, goldenberries were brought to South Africa in the 1800’s and are grown today in countries far and wide such as China, England, Scotland, Norway and India.

Dec
2010
a flan on a plate
Nov 2010

Sweet potatoes and maple syrup are what make this flan “yankee.” And yes, we offer a vegan version if you want to sub out the heavy cream…

Nov
2010
zephyr squash
Sep 2010

In which Debra cites the cholesterol-reducing effects of chick peas… and then instructs you to use ten (10!) cups of cheese… A summertime indulgence.

Sep
2010
making salsa on a cutting board
Aug 2010

To the traditional salsa base — tomatoes, peppers, cilantro, onion — we add seafood. For a fresh and exciting cross between a dip and a ceviche. Add black-eyed peas to make it almost a full meal. Or wrap in corn tortillas for instant fish tacos.

Aug
2010
heads of cauliflower
Jul 2010

Grain-free, almost pure vegetable, with bright citrus and crunch and snap!

Jul
2010
green soup
Jun 2010

Who doesn’t love potatoes + corn + fresh garden herbs? This soup can use any and all summer herbs, so just throw them in!

Jun
2010
a slice of beet
May 2010

One raw, one cooked.  Two beet recipes where beets are scrubbed and grated (no need to peel).  One Chilean lime-flavored. The other dressed with Austrian pumpkinseed oil.

May
2010
raw purple rice
Apr 2010

Editor’s Note: this was written a while ago.  Since that time, we’ve lost access to the Ifugao violet rice we write about.  Don’t worry — you can use any sticky or semi-sticky rice you want! 

Apr
2010
red lentil butternut squash soup with spinach
Mar 2010

Warming ginger, nutmeg, and gently curry spices cut through the rainy gloom of late winter / early spring. The gentle sweetness of butternut squash. The richness of coconut milk…

Mar
2010
cabbage slaw
Feb 2010

  This new recipe is a result of a group effort back in our kitchen.  Thanks to Piera, Alex (Alex Mong who never liked cabbage until this!) and Amanda, the kitchen not only came up with this delish slaw, but had the wild and creative idea to use it in a Miso Tofu Wrap, a

Feb
2010
black garlic aioli
Jan 2010

Black garlic tastes only very slightly of “garlic,” and instead develops hints of apricot and chocolate.  It’s really an indescribable flavor…

Jan
2010