IN THIS MOST UNEASY OF ALL SUMMERS, WE NEED A WAY TO STAY COOL. I DON’T HAVE A BIG SOLUTION, BUT HERE’S A SMALL ONE: MY COLD CUCUMBER SOUP. BLISSFULLY CHILL, IT’S A GENTLE REBUKE TO AT LEAST PHYSICAL HEAT. IT’S ALSO EASY TO MAKE, INFINITELY VARIABLE, AND A LOVELY PALE LUNAR GREEN. AND, SO GOOD. (Jump to recipe) Fresh,… Read More
To learn the whole story on this revolutionary method of cooking Oven-baked Polenta, go here. If you just want the recipe, you’re in the right place. Ingredients: spray oil, or butter, vegan butter, or olive oil, for greasing pan (plus optional addition later) 4 to 5 1/2 cups water (less water gives you a thicker finished polenta, more a thinner;… Read More
Spicy-hot, featuring dimensional multiple layers of flavor, this creamy coconut milk-enriched potage will almost certainly join your family’s list of regularly repeated favorites (unless your family numbers a majority of straight salt-and-pepper only, meat-and-potatoes eater with no tolerance for envelope-pushing). Even with reduced-fat coconut milk, its richness comes through clearly, mitigating and blending the spices and peppers. I’ll admit that… Read More
Because I am vegetarian, these black-eyes, untraditionally, don’t have ham or bacon in them. But that doesn’t mean that I don’t recall fondly the smoky savor and fatty richness that these ingredients add to such beans; so, I just set out to find a non-animal way to get there. What makes these smoky? A mixture of chipotle peppers and toasted… Read More
