Monthly Archives: September 2011
Salt comes in all colors, shapes and sizes; as well as pure white, salt may be pink, grey, black or green. Salt truly is a rainbow-hued rock. Here’s a guide to many of the common salts available.
Pop this easy egg- and dairy-free wheat, cornmeal, and rye quick bread into the oven while your favorite soup is simmering on the stove. You’ll love this moist loaf!
Celiac disease (also called celiac sprue, non tropical sprue, and gluten-sensitive enteropathy) is genetic. All individuals who develop celiac are born with a genetic predisposition for the disease, but the age of onset can vary from infancy to old age. Some people are diagnosed at birth or during childhood, bit in many people, the disease […]
These simple, traditional Indian flatbreads are especially good served with curried soups and stews. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney.
Here is a simple to make, enticing change-of-pace from ordinary preparations brussels sprouts. It’s a perfect addition to a vegan Thanksgiving dinner menu, so if you’re serving a crowd, double the recipe. Recipe contributed by Ricki Heller.
If candied sweet potatoes in a can have left you avoiding sweet potatoes, you need to try them fresh and prepared in a savory rather than sweet way. This recipe, redolent of garlic and thyme and studded with black olives, may change your mind about sweet potatoes once and for all. Contributed by Robin Robertson, […]
Jerusalem artichokes are the misnamed underground tubers of a native American sunﬂower; they have nothing to do with Jerusalem and are not at all related to artichokes. In season in the late fall, they are quite fitting at for Thanksgiving dinner. Those who haven’t had them will ﬁnd them surprising and exotic.
This colorful and crunchy salad is a perfect way to dress up a harvest meal. Jícama (pronounced HIC-uh-ma), once conﬁned to the southwest, has recently become far easier to ﬁnd in produce sections everywhere, especially in the fall. If you can’t find jicama, use a large, crisp turnip. From Great American Vegetarian* by Nava Atlas.