Entrees
Sep 2023

We shred summer squash – using a spiralizer, a julienne peeler, or by hand. That’s our “pasta.” And then we do it up aglio e olio style. That’s Italian for “garlic and oil.” E gamberi means “and shrimp,” and it’s the shrimp that transform what’s basically a glorified salad into a full-out meal.     Now let’s talk cheese: there’s generic romano, and there’s pecorino romano. The

Sep
2023
Mar 2023

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?

Mar
2023
Turkish Red Lentil Soup
Jan 2023

This is a super-easy weeknight dinner, and then the urfa chili oil add a depth of flavor that might surprise you

Jan
2023
Dec 2022

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.

Dec
2022
Aug 2022

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.

Aug
2022
Aug 2022

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.

Aug
2022
Apr 2022

Incan grain, Spanish flavors. Sort of. This protein-rich pilaf is reminiscent of paella, but a lot easier, and made from 100% plants.

Apr
2022
the egg salad
Jul 2021

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.

Jul
2021
Feb 2021

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.

Feb
2021
Dec 2020

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!

Dec
2020
Dec 2020

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.

Dec
2020
Nov 2020

A thanksgiving tradition. A coming of age ritual. A joy. A chore. An intimidating task. We demystify the ritual, and streamline the process.

Nov
2020
Oct 2020

“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.'”

Oct
2020
The dish in a pan
Sep 2020

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!

Sep
2020
A picture of the recipe
Mar 2020

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.

Mar
2020
falafel on a platter
Jul 2019

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.

Jul
2019
May 2019

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.

May
2019
masoor dal
Mar 2019

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

Mar
2019
Roasted Cauliflower with Ras el Hanout & Ghee
Feb 2019

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.

Feb
2019
Kale to Feed an Army
Jan 2019

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

Jan
2019
veggie slider
Jun 2018

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!

Jun
2018
lentil soup
Jan 2012

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.

Jan
2012
zephyr squash
Sep 2010

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.

Sep
2010
kelp noodles
May 2008

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!

May
2008
roasted butternut squash
Mar 2007

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. .

Mar
2007