This isn’t authentic, and it probably lacks artistry. But it’s yummy, a foolproof weeknight staple that’s good for you. In the winter, I use chopped carrots, and frozen peas and corn. In summer, why not throw in some snow peas?
This is a super-easy weeknight dinner, and then the urfa chili oil add a depth of flavor that might surprise you
My mother’s cassoulet recipe (originally published in these pages 2017) is a delight, and a revelation. Lots of beans and meat. Rich and warming. Fatty and delicious. Creamy on the bottom; melt-in-your mouth crispy on top. The perfect Sunday dinner for family, and a holiday table centerpiece.
Easy, breezy, backyard casual — with Levantine flair. Your squash comes off the grill flavorful and tender. It has grill marks. It’s vegan. Everyone is happy.
Here we use Shichimi Togarishi, a Japanese 7-spice blend of chilis, citrus, seaweed and sesame. If you haven’t tried it… try it! Lovely on plain boiled rice, and just like za’atar, it makes a phenomenal avocado toast.
The potatoes are soft on the inside, have a crisp texture on the outside, and are topped with a deliciously savory tahini dressing with pops of garlic and ginger
Incan grain, Spanish flavors. Sort of. This protein-rich pilaf is reminiscent of paella, but a lot easier, and made from 100% plants.
The egg salad to end all egg salads! The flavor profile of Debra’s classic potato salad, now paleo. Creamy yet crispy. Rich yet fresh.
A rich broth, heady with garlic and redolent of herbs. A sprinkle of parmesan. Even a crust (sort of). Peasant food, perhaps, but peasant food fit for a queen.
Not much muss, definitely gourmet. I’ve made this mushroom dish for years, but now I add in greens .This is great spooned over polenta or pasta or anything!
For those of you who love the taste of Chicken Marbella (salty-sweet-tangy-briny-garlicky), here’s a new twist: a vegan dish, made with some of my favorite ingredients.
A thanksgiving tradition. A coming of age ritual. A joy. A chore. An intimidating task. We demystify the ritual, and streamline the process.
“A savory pancake crossed with a fritter. An unleavened rice-and-lentil bread cooked on a griddle. One relative says, “like omelets – without the eggs.” Another calls them ‘Indian latkes.'”
I love that there is still organic butternut squash and chard in my garden. And cheese is one of my weaknesses. I love it. Toss these three together with some rosemary and you’ve got another winner!
Five minutes is all you need for this satisfying salad.
A little creamy coconut — and vegan options — make this a fresh take on the traditional ceviche. 5 minutes of prep!
Rich golden-green olive oil instead of mayo elevates this dish — usually a picnic cliche — to culinary art.
This recipe is courtesy Roxie B., our head chef here at Debra’s. It’s what she makes at home, when she wants to eat but is too tired to really cook.
Sweet and tart, hot and soft from the oven with crispy bits on the bottom!
Black garlic is a fermented food, that deepens and enriches flavor.
One of the great global street foods comes home. Debra’s rendition adds a touch of buckwheat (instead of wheat flour), for depth of flavor and no gluten.
This Persian egg-and-herb fritatta is more herb than egg, almost a salad. Fresh greens and eggs celebrate the return of spring and fertility.
This soup isn’t a traditional chowder. But we’re going to call it a chowder anyways, because it’s creamy and chunky at the same time. Red lentils (masoor dal) cook quickly and melt into the base of rich coconut milk, bright tomatoes, and gentle spices. Shiitake mushrooms give you something to chew on, and you can
Roast veggies. Moroccan spice powder. Japanese breadcrumbs. Indian clarified butter. Italian (sort of) pesto. A rich, mostly plant-based roast for the last nights of winter.
This will take you literally 15 minutes, tops. It’s all sorts of green. It’s hearty, tastes great, works equally well as a side and a main, and you only have to clean one pot. What’s not to love? It also uses some ingredients you may not be familiar with. Trust me: get them. And not
Shak-shouka is a North African dish, made by poaching eggs in a fragrant rustic tomato salsa. We use chickpeas and butternut squash instead of eggs.
A DELICIOUS burger, made from roughly 40% bean, 40% fresh vegetables, and 20% whole grains. A pinch of berbere spice powder is the “secret” ingredient!
This is a gloriously unimaginative, pedestrian, almost boring take on the classic lentil soup. Which is sometimes, exactly what we need! Serve with a thick slice of bread, and a thick slab of butter.
In which Debra cites the cholesterol-reducing effects of chick peas… and then instructs you to use ten (10!) cups of cheese… A summertime indulgence.
No gluten. And no cheese. The savory “Secret Sauce” of brewer’s yeast. The subtle sweetness of carrots.
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!
We start with hearty, economical chick peas, cabbage, and kale, and punch them up with some gourmet mushrooms and Italian flavor.
Perfect for days that are still cold and often blustery. Of course you can substitute veggie sausage, or use diced yams instead of butternut squash. .
