Cooking and Eating the PK Way
Plant-based, globally inspired dishes and science-backed guidance for healthy and sustainable eating.
Blog Archives (2011-2021)
French Radish Sandwiches, the P.K. Way
I can't quite remember how or when I was first introduced to the notion of...
Eats Roots and Leaves: Radish Love
You've surely met Raphanus sativas, otherwise known as a radish. A member of the Brassica family (like cabbage, kale...
Food Technology and GMOs: Get the Facts
From hunting and gathering to the birth of agriculture to today's post-modern world of global...
Seared Scallops with Roasted Squash, Brussels Sprouts, and Cranberry Beans
Today's recipe is another way to enjoy a few fall favorites like butternut squash, Brussels...
Butternut Squash Salad: It Deserves a Close-Up
If you've been following my posts of late you know that I recently did a...
Tortilla Soup (aka, Mexican Corn Soup): Yes, Please
Not into Indian food? Hard to believe---have you ever given it a chance?---but to each...
Navratan Korma: A Labor of Love
Never heard of navratan korma? Nine gems ("navratan") includes lots of brightly colored vegetables---er, nine, to...
Roasted Butternut Squash Salad with Rosemary Onions, Dried Cranberries, and Chive Blossoms (Video)
Want to see the final photo of this glorious autumn salad? Click here. And for...
Cucumber Mint Water: No Sugar, No Waste
Add lovely flavor and color simply by adding sliced cucumber and a sprig of mint...
Bring on the Salad Dressing: Making Maple Dijon Vinaigrette (Video)
Do you make your own vinaigrette? Why not? Better for you, better for the planet---say...