What’s Cooking
Recipes from more than a quarter-century of Debra's newsletters - from our award winning kitchen, and three cookbooks
a basket full of wild mushrooms
Mar 2008

We start with hearty, economical chick peas, cabbage, and kale, and punch them up with some gourmet mushrooms and Italian flavor.

Mar
2008
Moroccan Stew
Feb 2008

A satisfying, simple vegetarian stew served over whole grains. Morocco is on the Mediterranean, but with an African flavor. Lovely!

Feb
2008
red lentil soup
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
financiers
Dec 2007

Almond flour, egg whites, and raw unrefined cane sugar make this a gluten-free, grain-free, dairy-free treat. Cocoa butter adds a richness… High protein, high fiber… Oh my goodness!

Dec
2007
stewed fruit
Dec 2007

Stewed fruit: no cooking, no mess, no sugar. So simple and fruity, you can have it for breakfast, too.

Dec
2007
purple potatoes
Nov 2007

No grains in these dark purple-black, fiber-rich savory pancakes. A delightful holiday treat. You can call them “latkes” for Chanukkah. Or just call them delicious.

Nov
2007
apple on a table
Oct 2007

Baked apples stuffed with crumbled store-bought macaroons. They’re simple. They’re wholesome. They’re truly delicious.

Oct
2007
Sep 2007

  Mushrooms lack chlorophyll, which means they don’t produce food for themselves through photosynthesis.  Instead they absorb nutrients from compost, leaves, decaying wood, and soil. Wild mushrooms, like those Asiago uses, provide a more intense and exotic flavor, and I like to think more nutrients since that’s usually the case with wild foods.  We all

Sep
2007
pesto in a jar
Aug 2007

Vegan, raw, wholesome. The nutty sweetness of pecans, uncut by the sharpness of cheese.

Aug
2007
Jul 2007

I keep trying to figure out ways to use hemp and pumpkin seeds because they’re both so healthy, but hemp sounds “sexier”, so it’s in the title here.  I read that hemp is the “next flax” because it’s another rich, rich source of essential fatty acids.  Ruth Shamai of Ruth’s Hemp Foods says, “So that’s

Jul
2007
Jun 2007

Herbes de Provence originated in southern France, and includes herbs found in the region: rosemary, basil, marjoram, thyme, sage, savory, tarragon, bay, fennel and lavender. We have two different mixes in our store, one by Frontier Herbs and Spices, and a second lovely version made by Jean Louis of A Touch of Provence, located right

Jun
2007