Greens & Grains

Plant Based Meals March, 2011

Putting plants at the center of my plate is nothing new, in fact I have been eating this way my whole life and have never found it restrictive or boring in any way. In fact, more often than not the vast possibilities that vegetables behold overwhelms me. The color, flavor, texture and visual appeal never cease to inspire me when dreaming up my next dish. And, don’t forget about the culinary delights that lie ahead once you start adding fresh herbs, spices, nuts, seeds and maybe some cheese! You have the potential to be transported to any corner of the globe.

Freekeh February, 2011

As you may already know, I love to create new dishes that feature whole grains. I get great pleasure from inspiring people to cook them in their own kitchens; the benefits from the nutritious and healing properties they behold are bountiful. I am continuously experimenting with new preparations for millet, quinoa, amaranth, teff, wheat berries, buckwheat and, of course, every color of rice one can find -- from brown, red, forbidden black, sweet and wild rice.

In Praise of Soup January, 2011

I cannot go wrong with soup; to me it is the ideal meal no matter what the weather. When I feel chilled to the bone in the midst of a fierce New York winter, a warm bowl of just about any kind of soup answers to every ache and pain, soothing right to the last corner of my being. It’s chilly nights like these that I yearn for a mushroom barley soup, rich with fragrant rosemary and thyme or hearty white bean vegetable with squash and kale stirred in at the end. Another favorite is fragrant curried chickpea soup that verges on a stew, brimming with heady and complex ground spices.

Regal Christmas Cakes December, 2010

Traditional Christmas foods in Australia tend to be variations of old English dishes; rich wintry foods that are not ideal for a hot December day down under. Complex roast meats, potatoes baked in cream, mash and gravy, and for dessert, warm plum pudding with brandy butter sauce…not exactly what one wants to be eating under the scorching summer sun.

Winning Combinations November, 2010

When it comes to food and cooking, there are many flavors that work well together but not as many that are truly winning combinations – you know, the ones that stop you in your tracks as you take your first bite and force you to quiet your mind to experience the pleasure that comes from the marriage of ingredients.

I think these flavor combinations are most powerful when more than two elements are combined. Salty, sweet and sour are the most predominant to me; the ratio of these three flavors may vary in different dishes but the result is the same: taste sensation.

Entertaining at Home October, 2010

As with most things food-related, my mother’s innate sense of hospitality influences me to this day. In fact, everyone in my family loves to entertain, and they all do it frequently.

I had my first dinner party at the age of 14. I recall being at the stove that night wearing a burgundy dress, waiting to check the soufflé that I was so bravely attempting. It was winter and my parents had gone away for the weekend, so I felt an exciting sense of freedom. It was the perfect chance to impress someone in my class, so I decided to gather eight friends for dinner.

Cherry Tomatoes September, 2010

As a child, I spent hours in my family’s garden. While my sister and I helped, it was my parents’ hard work that provided fresh organic vegetables for our dinner almost every night. We picked tender Brussels sprouts, buttery lettuces and the best broccoli and chard I’ve ever had. We ate these veggies many ways, but mostly just steamed with a sprinkling of tamari and lemon. We all agreed you could not beat those freshly picked vegetables for dinner, and to this day nothing compares.

Granola for Beach Holidays August, 2010

I know granola isn’t the food that comes to mind when you think of tasty, refreshing seaside delights, but it’s what I always make to take along on beach holidays. I love to enjoy a bowl with blueberries and yogurt when I’m sitting by the ocean with my feet dug in the sand—it’s then that I feel I’m truly on vacation.

Grilling in the Catskills   July, 2010

Grilling on my friend Toni’s deck in the Catskills is fast becoming a July 4th tradition. We gather vegetables from her garden and local farm stands, meet in her kitchen and begin prepping everything for the grill: Root vegetables go in foil packages with herbs and garlic; corn sometimes stay in their husks; favas always remain in their pods; and the other veggies go directly on the grill. Toni makes her famous chimichurri sauce, and we drizzle it over everything at the table.

The Color of Balance June, 2010

Green is the color of balance and nourishment, and according to the principles of Chinese medicine it has a strong healing effect on the liver.

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