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 miso-cumin dressing provides a savory counterpoint to sweet roast butternut in this surprisingly easy, satisfying and elegant presentation.

“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.'”

Summer meets Fall, crunchy meets creamy, rich meets refreshing, in this bright and cheerful Meal-in-a-Bowl

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.

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.