“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.

A great pesto recipe is one that allows for variations. Here, you use what you have. Although hopefully you have some garlic scapes…

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.

February is the Month of Love. This month we share a silky pudding, sweetened with date and maple, enriched with coconut and almond.

We build on the traditional apple cobbler with layers of spice and depth of flavor. We sweeten with dates and jaggery. And… you don’t need to peel the apples.