What’s Cooking
Recipes from more than a quarter-century of Debra's newsletters - from our award winning kitchen, and three cookbooks
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
dried smyrna figs
Sep 2008

Ever wonder what to do with that Chinese 5-Spice powder you bought but never used? THIS is what!

Sep
2008
hibiscus lemonade
Aug 2008

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.

Aug
2008
chocolate pudding being cooked
Aug 2008

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.

Aug
2008