Sometimes the proof is in the flavor, and it’s almost impossible to convey something through a video. That’s how I felt when I tried a Beyond Sushi roll - because as a huge sushi lover it was hard for me to believe I could also fall in love with a vegan version. But Chef Guy Vaknin came by to share his methods and explain that his plant-based take on the classic Japanese dish could have its own excitement. And while I might never give up the real deal, I am definitely a convert.Read More
It is sunny here in New York today but this will-it-or-won't-it spring still has me hankering for something comforting. So what do you do think this shoulder weather?
Enter the zucchini parm. It's the lightened up version, a lot of vegetables, a lot of freshness with basil and lemon an still a bit of cheese to bring it together. It can be prepped ahead, which for me is usually half the battle.
So if you need an easy, warming meal, I can't think of anything betterRead More
You might be familiar with Korean food, but there's growing interest in Korean Temple Food. Based on the diet of monks, it avoids meat and aliums like garlic or onion. But it's anything but boring - instead they focus on fermenting and other techniques to give a unique and exciting flavor. We delved into a simple recipe for pan-fried potatoes you can try at home.Read More
Grain salads are often tilted in one direction or the other - you either have a ton of grains with a few vegetables thrown in or something that just has primarily lettuce and a grain as a small item to add texture. I've never understood why they can't have equal billing. This farro salad tries to remedy that quandary.Read More