Simple to prepare, complicated to eat, but fully worth the effort….and these days they’re often on sale! Read more…
Make a double batch of these, they’ll disappear too quickly if you don’t. Read more…
Every day since we got home from Asia I’ve planed to post a new recipe. And each evening I’ve felt ample guilt that another day slipped by. Considering I’m probably the only person in the world aware of my lag in posts, I can smile with the glimpse of knowledge that this is merely workings of my mind! So, forget I mentioned it and just check out this super simple winter soup recipe! Read more…
An extraordinary grain. Read more…
Serve this flavorful tofu dish alone or over a bed of sesame flavored rice. Since fresh shiitake are so readily available, use them if you can. Read more…
These melt-in-your-mouth biscuits are great at Holiday meals or leftover the next morning with a bit of jam. Read more…
This is an unusual and very flavorful way to prepare lentils. They are wonderful served with a side of fresh pasta or rice. Read more…
Simple, straight forward, elegant and quite delicious! Read more…
Easy, fast, full of minerals and a good compliment to a meal or a salad. Read more…
To satisfy your crunchy, salty, snacking tooth, try this simple to prepare chip alternative. Read more…
Before the frost gets the last of the tomato crop, try this easy and flavor packed soup. Read more…
This memorable preparation of black-eyed peas combines the flavors of lemongrass and coconut with fresh ginger. Read more…
Just what you need if you’re still working through that impulse buy of the crate of peaches you bought at the farmer’s market after indulging in a laté last week. Read more…
The flavor of pecans is a natural compliment to fresh, juicy peaches which–in many parts of the country–are just winding down for the season. Grab some while they last and check out this easy recipe! Read more…
It’s almost the end of corn season, and getting as much of it in before it’s gone is a practice in non-attachment. But we all know non-attachment isn’t all that easy. So here’s a great way to enjoy both corn and the attachment! Read more…
The late days of summer are perfect for fresh fruit and cooling desserts such as this simple and refreshing Ice. Read more…
This year’s crop of peaches is scarce in some parts of the country. But fortunately not in Colorado. If they’re available, grab one and as you take your first bite meditate on the complexity of flavor, texture and aromas associated with a perfectly ripe peach. Read more…
Bursting with flavor and an intriguing mix of textures, this salad is ready when you need it. Kind of like a yoga practice! Read more…
Ginger and mint team up to make this salad both intense and cooling and it’s one of the most refreshing ways to serve carrots in the summer. Read more…
Now that tomatoes are available fresh from the farmers market, experiment with this cold but spicy soup the next time you’re on a picnic or have friends over for a meal. It’s fast, easy and refreshing! Read more…
A fresh tasting and simple main course that serves especially well as part of a picnic in the park before going to a concert at the end of a long summer day. Read more…
With a cup of chai or coffee these coconut laced muffins make a good post practice treat. Read more…
Elegant and easy, asparagus with a twist! Read more…
A raw take off on the classic Turkish appetizer made with walnuts and tomatoes, this spread is so good and it keeps well, so considering making a double batch. Read more…
Try this unusual rice preparation using leftover rice for a quick and easy compliment to soup or main course. Read more…
Try this unusual combination of flavors and textures that compliment the simplest of vegetables. Read more…
A light yet protein packed bean salad which is excellent for a springtime meal. Read more…
Sweet, spicy and salty! A seed snack mix that is hard to beat. Read more…
These cookies are possibly the best cookies that will ever come out of your oven. But wait…They’re not even cooked! Read more…
Jicama flavored with orange and cilantro as a salad or side dish. Read more…
A delicate preparation of moog dal, or split green gram. Read more…
Oh Baby! Bok Choy Read more…
Serve these as an appetizer with a squeeze of lemon and wrapped in lettuce leaves. Read more…
This elegant soup is fast and simple to prepare and can be vegan without the Parmesan and a touch of Miso stirred in instead! Read more…
Vinegar on oranges? You’ll be surprised! Read more…
A warm and nourishing winter dish…. Read more…
An interesting combination of aromas and flavors elevate a simple lentil dish to new heights. Read more…
A protein rich appetizer that serves a crowd. Read more…
The enticing aroma of saffron invites even carrot skeptics to take a taste. Read more…
Tarte Tatin with a twist! Read more…
A beautiful and nurturing dish of warm winter vegetables. Read more…
This unusual use of pickled ginger works well to compliment the taste of tofu and peppers. Read more…
Fast, simple, elegant. Read more…
A fresh tasting dressing with quite a bite! Read more…
The precarious precipice of permanent change….. Read more…
A modest and delightfully warming winter soup! Read more…
This rich and satisfying dessert is simple and easy to prepare Read more…
The staple daily bread of many Indian households, the art of making chapatti can be perfected just like a yoga asana–with practice! Read more…
To compliment a spicy meal, Cooling Cucumber Salad. Read more…
This simple version of the traditional spinach dish makes a lovely compliment to a bowl of dal served with Rice. It can also be served as a main course with the addition of panir (Indian cheese) or marinated tofu. Read more…
This traditional South Indian style rice is served as a side dish at feasts and weddings. Use leftover rice (from your Chinese carry out), or make some fresh rice to use in this recipe. Brown basmati rice can be substituted for white basmati, but the contrast of colors of the finished dish are more beautiful … Read more…
Yield: 6-8 Servings Prep Time: 20 Minutes Cooking Time: 1 ¼ hour Ingredients 1 cup red lentils 4 cups water 1 ½ teaspoons cumin powder 2 teaspoons minced ginger 4 curry leaves ¾ teaspoon turmeric ¼ teaspoon black pepper 1 teaspoon salt 2 teaspoons vegetable oil 2 dried red chili peppers ½ teaspoon asafetida 1 … Read more…
My first introduction to Indian cuisine was when I assisted a class that Julie Sahni (who has an Indian Cooking School in New York). She was teaching to a group of professional cooking teachers in Cambridge, MA in the early 1980’s. From the standpoint of culinary techniques presented, the menu she prepared was simple; chopping, … Read more…
We’ve all heard Richard say it before: “Practice all day, every day!” I distinctly remember the first time I got the advice; it was in the first class I ever took from him. I chuckled at the idea, imagining myself hopping out of bed in the middle of the night to touch my toes or … Read more…