Cooking and Eating the PK Way
Plant-based, globally inspired dishes and science-backed guidance for healthy and sustainable eating.
Blog Archives (2011-2021)
Roasted Red Pepper and Tomato Soup: A Mediterranean Take on an American Classic
Nothing beats creamy tomato soup, and adding roasted red peppers is a fun take on...
Hearty Mexican Vegetable Soup: Begin with Leftovers, Reduce Food Waste
In the words of the famous chef James Beard, "It is true thrift to use...
Cauliflower Tacos: Who Knew?
Cauliflower whaaaa??? Yeah, I hear that. So I'll let the photo do the talking. Total...
Shakshuka (Eggs in Purgatory): Perfect for Breakfast, Lunch, or Dinner
Some Americans may not be familiar with shaksh(o)uka, a spicy egg dish commonly consumed in...
Bring on the Heat (Part 3): Vietnamese Soup with Red Curry and Coconut
I didn't plan to write three posts in a row dedicated to spicy foods, really....
Bring on the Heat (Part 2): Harissa
I may not be competing in tonight's "Bring on the Heat" episode of The Taste...
Bring on the Heat (Part 1): Green Curry Paste
You can find a terrific green curry paste in the store, but it's fun and...
Sherried Sweet Potato and Crab Bisque: A Sublime Soup
Yesterday I promised that roasted sweet potatoes would be the beginning of many delectable dishes....
Roasted Sweet Potatoes: The Beginning of Beautiful Things
Hardly the electrifying entrance to my 2015 blogging that I had planned, especially given my...
Red Wine Poached Pears with Goat Cheese Cream & Candied Pistachios | What I Made on The Taste
When the "Happy Holidays" challenge was announced on The Taste, I immediately thought: Lobster! Duck! Roast...
