Monthly Archives: May 2012
One of the nice perks of running VegKitchen is getting delicious products that are kind to the earth to sample, right at my doorstep. It’s truly heartening to see that there are food artisans out there that are making products with integrity and craftsmanship, that create domestic jobs, and that do no harm to the […]
I first spotted Ripe from across a crowded room at a culinary conference. And from the moment I held the book in my hands, it was love at first sight. Ripe: A Fresh, Colorful Approach to Fruits and Vegetables*(written by Cheryl Sternman Rule, with photography by Paulette Phlipot, Running Press), is like no cookbook I’ve […]
The combination of cucumber, honeydew, and green grapes makes for a simple and refreshing summer salad that’s good as an appetizer as well as a dessert. Or it can be served with a meal, as a counterpoint to something spicy, like a curry. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits […]
Poppy Cannon was a well-known food editor and cookbook author in the 1950s. She was best known for her shortcut recipes that used canned goods and other “wonderstuffs,” as she called them, but this recipe relies only on fresh, real ingredients —a rarity for her. This delicious recipe for escarole, a gently bitter leafy green […]
Spring is traditionally the time for major housekeeping activities. Unlike the routine dusting, wiping and vacuuming that go on with some regularly throughout the year, this is the season for cleaning underneath and behind things, rejuvenating the furniture, refreshing the carpets, and airing out the house after a winter of confinement.
Organic farming first emerged out of the natural grocer movement that arose early last century. In the last twenty years, the word organic seems to have permeated every level of consumer society. The term organic foods describes consumables grown without synthetic hormones, fertilizer or pesticides. Lately, it has also come to mean foods that are […]
Black beans, diced mango, and avocado taste heavenly together in this delicious salad. Fresh, perfectly ripe mangos are best, of course, but they’re not always in season and occasionally unreliable. Once in a while I like to take the guesswork out of mangos and use canned (organic), which is akin to using canned pineapple—you know […]