Simple and delicious. Beautiful to look at. You feel full, but not too full, and you don’t feel thirsty afterward either!
North African “home food,” ready in 15-30 minutes depending on if you use hard or soft lentils. Gently, warmly spiced.
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.
Blini are yeasted savory pancakes, traditionally served with caviar and crème fraiche. This version is vegetarian, and gluten-free.”
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.
Warming, with the natural, vegetal sweetness of the root veggies and squash. This is autumnal comfort food.
Pineapple and macadamia nuts enliven the traditional dour cabbage. Umeboshi (Japanese plum) vinegar adds pizzazz.
Ever wonder what to do with that Chinese 5-Spice powder you bought but never used? THIS is what!
hanks to Adam, we’ve been enjoying this recipe for some years now. We love this recipe so much that we put in our third cookbook, The Blue Ribbon Edition: From our kitchen to yours.
Amanda started making this old-fashioned, light, comfort food in our kitchen, and many of you have asked for the recipe. Well, here it is.
Don’t be scared by the picture! You use marinated artichoke hearts. From a jar. So, no tedious artichoke prep. Add some fennel, some feta, some spelt berries…