Vegetarian

I love to discover new recipes by happenstance. Last week I was paging through Gourmet Today, a cookbook I’ve had over 10 years, and for some reason a recipe for Winter Tabbouleh caught my attention. Instead of the familiar tabbouleh composed of ripe summer tomatoes,–Read more

These days of staying put at home have led me to travel the world via recipes. And Colorado’s cold winter motivates me to find food inspired by sunny places—in this case, the warm climes of Mexico. We traveled to the southern Mexican city of Oaxaca–Read more

Chuck came into the kitchen recently, surveyed the countertop, and asked, “Is it biscotti time?” The bowls of dried apricots and almonds alongside a bar of white chocolate were his biggest hints. And then there was the time of year. It’s been our tradition every–Read more

November is here, and I find myself thinking often about past Thanksgiving gatherings. During my youth my mother’s family convened with lots of cousins, aunts, and uncles, all of us waiting to dig into the holiday specialties—Aunt Dean’s baked turkey and marshmallow-topped yams, my mom’s–Read more

A crunchy tortilla exterior encasing a silky vegetarian filling, held together with chili-flecked melted cheese describes the summer treat of Torta de Calabacitas. The torta is great fare for a light dinner and puts a dent in the zucchini drawer, too. Since the Unofficial Zucchini–Read more

I count rhubarb among spring mysteries. It’s a vegetable that’s treated as a fruit. It looks like blushing celery, but is actually part of the buckwheat family. Its leaves are poisonous, yet its stems are edible. Paired with sweet springtime fruits, it becomes a worthy–Read more