Monthly Archives: March 2010
This classic pasta and chili dish can be made with varying ingredients and seasonings, but the one standard factor is that it’s always served over spaghetti. Often, too, a touch of sweet spices (such as cinnamon or allspice) are added. The result: a hybrid recipe that’s uniquely American. Adapted from The Vegetarian Family Cookbook.
Beets are one of those veggies that inspire passion one way or the other—you either love them or loathe them. I’ve heard people say they think beets taste “like dirt.” Yeah, maybe if you don’t peel them before eating! I’m firmly in the “love them” category, and if you are, too, here are some tips […]
Parsnips are hardy winter roots whose mild flavor is perfect for this soothing cool-weather soup. Serve with a hearty winter grain dish for a warming meal.
Fattouche salad is a Middle Eastern classic that’s not as well known in western culture as is tabbouleh, though maybe it should be — it’s just as delicious. It gets its characteristic touch from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs.
This simple butternut squash and potato dish is a fusion of Asian and Indian flavors. Contributed by Anne Dinshah, from Healthy Hearty Helpings,* ©1999, published by American Vegan Society.
A few years ago, the food media burst forth with reports of studies claiming that chocolate may actually be good for us. Chocolate’s chemical core contains a myriad of substances that raise the level of seratonins and endorphins (the body’s feel-good and falling-in-love hormones); plus, its caffeine-like components contribute to quick energy bursts, perfect for […]