Recently read an interview with Chef René Redzepi in Bon Appétit.  I wholeheartedly share his perspective regarding plant-based cooking: “The reason we should eat our vegetables isn’t because they’re better for us.  We should be plucking and roasting our friends from the plant kingdom, first and foremost, because they are damned delicious.” – Chef … Continue Reading

Can you guess what this pancake is made from?? Hint: It’s not made from flour, no eggs either. I know, rather vague, a bit of a mystery…keep reading to find out. Give up…shall I spill the beans? Or should I say, the black-eyed peas (less commonly known as cow peas), technically, legumes, not peas. Yes, … Continue Reading

So excited to see asparagus and spring onions again — welcome back. Especially love the skinny, spindly, tender asparagus stalks. Have already begun to compile a list of ideas for asparagus. First up, roasted vegetables with romesco sauce. In Spain (in the province of Tarragona in Catalonia to be exact) there is a popular gastronomical … Continue Reading

This colorful bowl of soup was inspired by a dish (Gaeng Som or Hot Sour Curry) that I recently enjoyed at a local Thai restaurant. This weekend finds at a local farmers’ market, which featured, among other things, purple and orange cauliflower, fresh young ginger, Napa cabbage, and green beans. This soup strikes just the … Continue Reading

Lately, I’ve been on a pickled vegetable kick. This may have been sparked my most recent visit to Big Star, a Wicker Park (Chicago) “honky tonk” bar, serving a great assortment of beer, whiskey, and tacos. The sounds of Nashville and Bakersfield (a genre of country music developed in the mid-to-late 50s) fill the bar. … Continue Reading