What’s Cooking
Recipes from more than a quarter-century of Debra's newsletters - from our award winning kitchen, and three cookbooks
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
chickpea salad with two sauces
May 2017

a South Indian sauce & a Tunisian sauce, blended with chick peas, and it’s PHENOMENAL!

May
2017
lemon pudding
Apr 2017

I’m always looking for light desserts that just about anyone can eat. This recipe has simple ingredients and takes about 10 minutes. I serve it in pretty wine glasses with fresh berries on top.

Apr
2017
miso
Apr 2017

Miso is an incredibly versatile soup base. Here, we add vegetables, tofu, shiitake mushrooms, and optional shellfish for a hearty, warming, complete meal.

Apr
2017
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