Creamy White Asparagus

Every spring, white asparagus makes a brief appearance in most supermarkets. Although it’s been a European delicacy for a long time, white asparagus has lately also become popular in the U.S. So popular in fact, these porcelain-like spears are often hard to find. Like ramps and fiddleheads, they’re considered a rare spring delicacy. When they… Read More

Tostones and Tech Tuesdays

This week’s historic visit to Cuba inspired me to make Frijoles Negros Cubanos (Cuban Black Beans) and Tostones (twice fried plantain slices). Tostones are a staple of many Latin American countries, the Caribbean and West Africa. Known in many countries in Latin America as tostones, they’re also known as tachinos or chatinos in Cuba, fritos verde in the Dominican… Read More

Turmeric Ginger Lemonade

If you’ve never used fresh turmeric before, be careful—it can stain clothing and surfaces and leave your fingers with a golden hue. The roots look a bit thinner than gingeroot, but when you snap it open, the color is as beautiful as the bright orange color of a sunrise or sunset. In recent years there have been quite a few… Read More

Christmas Morning Porridge

One more recipe before Christmas—nutty and nutrient dense farro slow-cooked in coconut milk that’s infused with star anise, cardamom pods, a hint of maple syrup, and an orange peel. To finish, its topped with hazelnuts, pistachios, pepitas, and dried cranberries. Rustic, warm, nourishing and creamy, this vegan/plant-based breakfast is a perfect way to start Christmas or… Read More

Spicy Butternut Squash Empanadas

When I cook, I like to remind myself that success in cooking does not come in perfection—nothing is perfect—but rather, I think success comes in the evolution of a dish. To me, what’s interesting is the how a dish can continue to morph and evolve—the risks taken, adjustments of ingredients, spices, and techniques used, etc. This all varies from person to… Read More