Vegan Matzo Ball Soup, 3 Ways
“Passover is tricky for vegans,” my good friend Bekah texted me after inviting me to her Seder. “Matzo balls have…
Vegan Gajar Ka Halwa
In many regions East of the Atlantic Ocean, the combination of sounds transliterated to h-l-w (or h-l-v) signifies sweet. Pudding-like…
The BEST Tamarind Substitute
I love to explore cuisines. Unfortunately, many authentic ingredients are difficult to find in the United States. Or, they need…
Vegan Maqloubeh
Such is a dish from the regions called Palestine with a name that summarizes it all: “upside-down”. Frequently providing an…
Community Spotlight: Moroccan Zaalouk
My culinary journey would be woefully limited if not for foods lovingly shared with me. I am grateful for a…
Creamy Whole-Lemon Hummus
In the United States, making creamy, authentically flavored hummus at home is akin to chasing rainbows. It requires purely Mediterranean…
How-To: Steam and Store Fresh Garlic
Is Anthony Bourdain in your head? I refuse to reprint scathing quotes from his memoir Kitchen Confidential: Adventures in the…
How-To: Make Roasted Bell Peppers
Gustatorily, home-roasted bell peppers are more flavorful than jarred. But making your own takes time and barely saves you any…
Veganization: Deviled “Eggs”
To make them properly is to measure ingredients with ancestral intuition; to make them almost properly may be to follow…
Hard-Boiled “Eggs”
I lost track of how many failed hard-boiled “egg” salads I endured to bring you a recipe for hard-boiled “eggs”…