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…
Remember in 2008, when you didn’t know what chia was… except that thing with the Chia Pets? Well, we told you how to make a muffin with it. And we blew your mind!
No gluten. And no cheese. The savory “Secret Sauce” of brewer’s yeast. The subtle sweetness of carrots.
Teff grain is a nutritional powerhouse smaller than a poppy seed. If you’ve ever had injere, Ethiopian pancake-bread, you’ve had teff.
Kelp noodles are gluten-free, and very low in carbohydrates and calories. Their texture is chewy, and you can use them anywhere you’d use pasta. This is a pasta salad that is more salad than pasta!
“Recently, I started making my mother’s corn crisps again.”