What’s Cooking
Recipes from more than a quarter-century of Debra's newsletters - from our award winning kitchen, and three cookbooks
Fenel, Lemon & Olive Oil
Nov 2017

A complex and inviting flavor profile from the fennel, lemon, olive oil & cumin. Vegetarian protein from the quinoa. Easy to make, too. It doesn’t hurt that fennel aids digestion.

Nov
2017
cassoulet
Oct 2017

Cassoulet, the classic French white bean and meats stew, typically cooks long and slow. This is a speedier version of the traditional recipe with chicken, sausage and beans.

Oct
2017
Eggplant Lasagna
Sep 2017

The gooey lusciousness of lasagna, without the pasta. Instead, we layer eggplant, kale… and a generous helping of four different cheeses!

Sep
2017
black garlic
Aug 2017

Your favorite seasonal vegetables, marinated in olive oil, wine vinegar, and thyme. And then the incomparable flavor of black garlic.

Aug
2017
Raspberry Parfait
Aug 2017

A splash of rosewater elevates this parfait from simple to sublime.

Aug
2017
pecan basil pesto
Aug 2017

With healthy nuts, fresh herbs, garlic, and virgin oils, pesto is a veritable health food. This one is dairy-free.

Aug
2017
hibiscus lemonade
Jul 2017

100% natural, bright pink refreshment, only 10 calories per glass. Plus, hibiscus helps manage blood pressure. So, let the summertime relaxation commence!

Jul
2017
Rainbow Chard Salad
Jul 2017

Chard: it’s like kale, only softer, more colorful, and not nearly as cliched. Avocados add richness.

Jul
2017
chocolate creme
Jun 2017

Four wholesome ingredients: cacao powder, honey, coconut oil, and vanilla extract. (Or almond extract).

Jun
2017
green gazpacho
Jun 2017

“This is an easy way to use all the wonderful greens growing at local farms and in our garden this month. No muss, no fuss. As usual, like 99% of my recipes, it’s fast to make.”

Jun
2017
yogurt soup garnished with rose petals and herbs
May 2017

One of the most BEAUTIFUL dishes you can serve. Chilled yogurt, cucumbers, and Persian flavors.

May
2017
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