What’s Cooking
Recipes from more than a quarter-century of Debra's newsletters - from our award winning kitchen, and three cookbooks
dandelion greens
May 2009

Did you know that the USDA ranks dandelion in the top four green vegetables in overall nutritional value? Or that DEBRA ranks avocados among the most wonderful things on Earth?

May
2009
Apr 2009

o early for tomatoes, zucchini are still expensive, and we aren’t ready for cold salads…. it’s still cool enough to turn on the oven, roast vegetables, and dream of summer!

Apr
2009
buckwheat cooked
Mar 2009

Buckwheat! You either love it… or you haven’t tried it yet. This Japanese/Russian supergrain cooks quickly, and is packed with flavor. And it marries especially well with chicken.

Mar
2009
coconut chocolate frangipanne
Feb 2009

About five minutes to get into the oven. Gluten-free, grain-free, with the richness of nuts and eggs; and loved by everyone.

Feb
2009
cauliflower and brocolli with pine nuts and raisins
Feb 2009

Simple and delicious. Beautiful to look at. You feel full, but not too full, and you don’t feel thirsty afterward either!

Feb
2009
Morrocan soup
Jan 2009

North African “home food,” ready in 15-30 minutes depending on if you use hard or soft lentils. Gently, warmly spiced.

Jan
2009
raw chocolate macaroons
Jan 2009

Dried apricots and dates are the key to these macaroons. They provide sweetness, and also bind the other ingredients. So no need for flour, eggs, or sugar.

Jan
2009
blini
Dec 2008

Blini are yeasted savory pancakes, traditionally served with caviar and crème fraiche. This version is vegetarian, and gluten-free.”

Dec
2008
blondies
Nov 2008

The Walnut Surprise Cookies in my first cookbook are, surprise! brownies. And the best cookie ever. Now I’ve subbed out the flour for nut meal, for a richer, denser, gluten-free treat.

Nov
2008
squash carrot onion potato
Oct 2008

Warming, with the natural, vegetal sweetness of the root veggies and squash. This is autumnal comfort food.

Oct
2008
hawaii beach
Oct 2008

Pineapple and macadamia nuts enliven the traditional dour cabbage. Umeboshi (Japanese plum) vinegar adds pizzazz.

Oct
2008