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
Soups
Oct 2022
My wife makes a pot of this probably 3-4 times a month all during the cold seasons. It is simple, dependable, and nourishing. And, if you use frozen or pre-cubed
Oct
2022
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
Aug 2020
You don’t need to heat up a kitchen or cook to make soup. Just the right vegetables, a pinch of seasoning, and a blender.
Aug
2020
Jul 2020
A little creamy coconut — and vegan options — make this a fresh take on the traditional ceviche. 5 minutes of prep!
Jul
2020
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
Mar
2019
Sep 2018
Borscht is like pizza: simple, inexpensive, easy to make, delicious, and good for you (if you do it right). And then you can “do it up” with as many topping as you like!
Sep
2018
Aug 2018
A delightful raw soup, cool as a cucumber (or two). Corn gives crunch. Berries add a sweet-tart ZING.
Aug
2018
Jan 2009
North African “home food,” ready in 15-30 minutes depending on if you use hard or soft lentils. Gently, warmly spiced.
Jan
2009
Feb 2008
A satisfying, simple vegetarian stew served over whole grains. Morocco is on the Mediterranean, but with an African flavor. Lovely!
Feb
2008
Jan 2008
Georgia, as in the old Soviet Republic… not the state next to Florida! Red lentils provide easy-to-digest vegetable protein. A little coconut milk (not authentic!) adds richness.
Jan
2008
