This colorful beet side dish is inspired by one of my favorite restaurants in NYC's West Village.Whenever anyone asks me where to eat in New York City, my go-to answer is Rosemary's. It's an Italian restaurant with some of the best homemade pasta and focaccia I've ever had, along with local produce and pasture-raised meats. It's spacious - as compared to most West Village (my favorite eating neighborhood) restaurants - and has a cozy, rustic decor. In the daytime, it's flooded with natural light thanks to the floor-to-ceiling windows, while in the evening, it's . . .
Looking for vegan Thanksgiving recipes? This creamy and comforting vegan potato gratin with cashew béchamel will be adored by everyone at your table.Scalloped potatoes, a.k.a. Pommes Dauphinoise in French, a.k.a. Potatoes au Gratin in French-English. Whatever you wanna call it, this is a super indulgent, très français way of cooking potatoes and always a crowd-pleaser. Classic Julia Child-era potato gratin is made with milk and/or cream, butter, and lots of Gruyere cheese. But just because you've opted out of eating dairy or have trouble digesting it, does not . . .
This broccoli pesto pasta is one of the first recipes I ever developed - and I'm happy to report I still love it, considering I was only a teenager at the time.Although as a child I was always at my mom’s side as she was cooking, it wasn’t until I discovered the Food Network when I was 12 or so that I got the urge to try cooking on my own (shout-out to Rachael, Giada, and Ina for the inspiration!). I started out basic - albeit pretty creative. I distinctly remember a warm salad of white rice with chopped up tomatoes and chicken nuggets. It was… interesting. . . .
These vegan braised lentils with red wine call for just 5 ingredients, 1 pot, and 25 minutes of cooking time - perfect for weeknights or meal prep.Back when I used to work at Natural Gourmet Institute, I’d sit in on a lot of Chef’s Training Program classes. Mostly doing research for our cookbook (comin' atcha April 9, 2019!), and sometimes just because, but I’d always leave the room having learned something new: a new way to serve a classic dish, a vegan substitute for this or another thing, an exotic spice from a faraway place.One time, I audited the Beans . . .
This mujadara recipe is a classic Middle Eastern dish of cumin-scented brown rice and lentils with caramelized onions and garlicky yogurt.The only reason I know about Mujadara is because of my new friend, Ruba. I met Ruba in Syracuse at an art show organized by Rene’s grad school compatriots. She appeared to feel pretty out of place - which was perfect for me because I always feel out of place at art shows because despite having dated an artist for almost seven years, I still feel awkward AF at arty gatherings...So, I walked over and said hi. We started . . .
This easy Asian cucumber salad is a refreshing side dish made with just a few fridge door staples.This month marks one year since I moved to Syracuse. I remember back when I was still only considering the move, I was afraid that leaving NYC would be the death of me (OK, maybe not literally but pretty damn close). Nonetheless, I moved, didn’t die, and looking back on it today, I realize it’s one of the smartest things I’ve ever done.Granted, the first half of the year was miserable. I missed the energy of the city and the ability to take the train or walk . . .
Watch the video below to learn how to roast eggplant and see how easy it is to put together this middle eastern-inspired dish.I think we can all agree that eggplant is a polarizing vegetable. It's not your universally-loved tomato and, even in spite its raunchy emoji reputation, it still doesn't have the sex appeal of the fashionable avocado. But I would like to take a moment to prove all the eggplant-haters wrong. Hear me out...Many people steer clear of eggplant because it can be watery, bitter, greasy, and/or bland - and to be fair, these reasons are . . .