Posts tagged “vegan”

How to Prepare Cow Parsnip for Cooking and Eating

Immature Cow Parsnip Leaves & Stalks. Photograph by Laurie Constantino


After reading my recent cow parsnip article and cow parsnip salad recipe, Susan asked “In Janice Schofield’s book Discovering Wild Plants, she says to peel [cow parsnip] stems. I didn’t see that step in your blog post, so maybe that’s optional?

Good question Susan. Discovering Wild Plants is the best resource ...

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Gigantes (Giant Beans) Cure Homesickness for Greece

Gigantes (Greek Giant White Beans) in Tomato Sauce

Birds singing, doves cooing, roosters crowing, cats meowing, dogs barking, engines revving, women chattering: the morning sounds of a Greek village.

When we’re in Atsiki on the island of Limnos, Greece, I treasure my last few minutes in bed listening to the village come alive. I force myself to get up ...

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Massaging Kale: Review of Wild About Greens by Nava Atlas

Kale, Pear and Radicchio Salad with Raspberry Vinaigrette

Though not a vegetarian, I’m an avid fan of greens, both wild and domestic. I’ve studied them extensively and cook greens regularly. I’ve read and used every English and Greek language book about greens I can find. When I heard Nava Atlas, an accomplished vegetarian cooking authority, had written a ...

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Shockingly Good Devil’s Club Pickles

Devil's Club Pickles with Bloody Mary

“Shockingly good,” Alex pronounced.

I walked through SteamDot Coffee with a jar of Devil’s Club Pickles in hand. I intended to show them to my table-mate, but detoured to offer Alex a bite. His opinion perked me right up.

It isn’t devil’s club season anymore. Even so, I’m over-excited about my new ...

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The Day a Tomato Made Me Love Carrots

Spicy Carrot Spread (Vegan)

Bright colors, robust flavors, unusual combinations: these are the foods I crave. Spicy Carrot Spread with Garlic Yogurt hits all my buttons. As a bonus, the recipe is quick and easy. I make it often. I bring it to parties. I have it for breakfast. I leave out the yogurt ...

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Cookbook Review: Beginnings, My Way to Start a Meal by Chris Cosentino

Roasted Castelvetrano Olives & Cherry Tomatoes

San Francisco chef Chris Cosentino has a great new book called Beginnings: My Way to Start a Meal. It has wonderful recipes, Cosentino’s hand-drawn doodles and food musings, and Michael Harlan Turkell’s inspirational photographs.

Beginnings‘ recipes mirror the remarkable food served at Incanto, Cosentino’s San Francisco restaurant, and Boccalone, his artisanal ...

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