What’s Cooking
Recipes from more than a quarter-century of Debra's newsletters - from our award winning kitchen, and three cookbooks
beet salad
Apr 2014

Cultured veggies are sort of like pickled veggies, except better and more delicious. Instead of preserving vegetables by pickling them in vinegar, culturing involves live healthy bacteria – sort of like the bacteria that turn milk into yogurt.

Apr
2014
dukkah
Mar 2014

Dukkah comes from the Arabic word for “to pound.” Traditionally made from pounded sesame seeds, salt, and savory spices, we make ours in the food processor.

Mar
2014
sweet potato on cutting board
Jan 2014

Sweet potatoes, black beans, kale, warming spices, and sausage add up to a deeply comforting (but not too caloric) winter meal. Avocado and lime round it out.

Jan
2014
succotash
Dec 2013

As we explore the cuisines of the world, we sometimes forget the Native American traditions. Succotash’s colors look like autumn. But its warming, hearty sweetness is perfect for deepest winter.

Dec
2013
melted chocolate on a spoon
Dec 2013

If you’ve never dipped fruit in chocolate, you should! And if you use dried fruit, it will keep days and days.

Dec
2013
kasha with mushrooms
Oct 2013

If you’ve never used buckwheat, you really should. This gluten-free grain is earthy and hearty, and pairs remarkably well with earthy, hearty vegetables like mushrooms and Brussels sprouts.

Oct
2013
cranberry fig
Oct 2013

This makes a wonderful pie or tart filling. It’s also a wonderful chutney-like “compote” served with a dollop of whipped cream, ice cream, etc.

Oct
2013
corn on the cob
Oct 2013

Ceviche typically means raw seafood marinated in citrus juice and hot peppers. Here, we’re marinating veggies and stealing the word because we like the concept, the way it sounds!

Oct
2013
kelp noodles in a bowl
Oct 2013

Kelp noodles are made from the fiber in seaweed. They are a chewy “blank canvas” with almost no calories. Here, we paint that canvas with roast cashews, olives and garlic, brocolli florets, and brewer’s yeast.

Oct
2013
pumpkinseed oil
Sep 2013

Pumpkinseed oil is one of the deepest, darkest, earthiest flavors you can add to your cooking. Make sure you get the real Austrian (Styrian) stuff.

Sep
2013
hibiscus lemonade
Aug 2013

Thanks to Adam, we’ve been enjoying this recipe for some years now. I run the recipe each summer. It can also be found in our third cookbook, Blue Ribbon Edition.

Aug
2013