What’s Cooking
Recipes from more than a quarter-century of Debra's newsletters - from our award winning kitchen, and three cookbooks
tomato and watermelon salad
Aug 2014

“Combining tomatoes and watermelon seems to be all the rage today.  Typically such recipes call for adding feta cheese too, but I skip that because I think the feta makes the salad look messy.”

Aug
2014
mango chia pudding
Jul 2014

This is an easy one — but your guests won’t know. Just soak the chia, chop the fruit, and layer in a nice glass.

Jul
2014
sabich
Jun 2014

Also known as Sabich in throughout the middle east, this combo of baked (or fried) eggplant, eggs, vegetables, and hummous is a winner every time.

Jun
2014
Apr 2014

all the colors of redness: ruby, crimson, scarlet, and coral.

Apr
2014
almond milk
Apr 2014

Dushenka Ani Silverfarb is cookbook author The Model Vegan, and a favorite customer. This is her creamy almond milk recipe.

Apr
2014
beet salad
Apr 2014

Cultured veggies are sort of like pickled veggies, except better and more delicious. Instead of preserving vegetables by pickling them in vinegar, culturing involves live healthy bacteria – sort of like the bacteria that turn milk into yogurt.

Apr
2014
dukkah
Mar 2014

Dukkah comes from the Arabic word for “to pound.” Traditionally made from pounded sesame seeds, salt, and savory spices, we make ours in the food processor.

Mar
2014
sweet potato on cutting board
Jan 2014

Sweet potatoes, black beans, kale, warming spices, and sausage add up to a deeply comforting (but not too caloric) winter meal. Avocado and lime round it out.

Jan
2014
succotash
Dec 2013

As we explore the cuisines of the world, we sometimes forget the Native American traditions. Succotash’s colors look like autumn. But its warming, hearty sweetness is perfect for deepest winter.

Dec
2013
melted chocolate on a spoon
Dec 2013

If you’ve never dipped fruit in chocolate, you should! And if you use dried fruit, it will keep days and days.

Dec
2013
kasha with mushrooms
Oct 2013

If you’ve never used buckwheat, you really should. This gluten-free grain is earthy and hearty, and pairs remarkably well with earthy, hearty vegetables like mushrooms and Brussels sprouts.

Oct
2013