vegan
Za’atar: The Beginning of Something Beautiful
Did you know that za’atar actually refers to Origanum syriacum, a perennial plant indigenous to the Middle East? ...
Artichoke Hummus: Super Easy, and Ready in Five Minutes
Ah, hummus. Never really cared for it, truth be told. Like so many store-bought products,...
Move Over, Chicken Wings: Meet Buffalo Cauliflower
Never heard of buffalo cauliflower? Neither did I until a friend told me about a...
A Big Salad for Dinner is Officially a Thing: A Few Favorites to Inspire
It feels like a long time since I've written a "big salad for supper" post....
Chinese Stir Fry with Szechuan Sauce and Soba Noodles
Recently I found myself with a hankering for Chinese food but couldn't decide whether I...
Upscale Super Bowl Salsa Starring Roasted Tomatoes, Tomatillos, and Garlic
When it comes to the Super Bowl, everyone loves the game-day classics, usually including such...
Chili: The Comfort of Home Cooking
After traveling for many weeks throughout India, all I did was eat Indian food. (Obviously.)...
Where Are the Seeds? A Pomegranate Public Service Announcement (How-To Video)
With its covertly packaged ruby red seeds that yield a surprising crunch, a burst of...
