Miso broiled tofu. These three words convey everything you need to know about the dish. Starting with the last word tofu, it’s the one protein I…
cheese/ easy everyday/ Pantry essentials/ Salad/ vegetarian
Kale Salad with Apples and Cheddar and a Lemon-Honey Dressing
Kale, checked; apple, checked; cheddar, checked. I have all the key ingredients on hand to make a healthy salad. This is exactly what I need to…
Appetizer/ featured/ French/ my favorites/ Roast/ summer/ vegetarian/ whole wheat
Cherry Tomato Tart with an Olive Crust
I see the artistry as well as the seasonal nature of Chef Yann Nury’s cherry tomato tart. The picture of him sketching the cherry tomato tart…
5 ingredients or less/ easy everyday/ Pantry essentials/ Salad/ summer/ Toss/ vegetarian
Cucumber-Avocado Salad and Summer Vegetables
The summer months are what I look forward to when cucumber and avocado are everywhere and at their seasonal peak. Perhaps you have your favorite summer…
foundation recipe/ Low fat/ Mediterranean/ mezze (small plates)/ my favorites/ Simmer/ vegetarian
Greek Fava and the Mediterranean Diet
Spending part of May in Greece and tasting a variety of the Greek classics drive home the notion of eating locally, seasonally and farm-to-table. Among all…
The first of a tofu crumble recipe on this blog comes from Mark Bittman. The title of the dish is “chorizo” taco, as if it were…
autumn/ Braise/ easy everyday/ Italian/ one-pan/ vegetarian/ year round
Braised White Beans and Greens With Parmesan
There must be a can of beans in the pantry. Then you don’t need much else to make a vegetarian main course or a hearty side…
Asian/ easy everyday/ Roast/ Sam Sifton's No Recipe/ vegetarian
Miso-Glazed Eggplant with a Bowl of Rice
This recipe, miso-glazed eggplant with a bowl of rice, from the New York Times appeals to me in many ways. I can’t walk away from it…
Appetizer/ Bake/ classics/ Dorie Greenspan/ easy everyday/ French/ summer/ vegetarian
Giverny Tomatoes | Everyday Dorie
Dorie Greenspan’s Giverny tomatoes are inspired by a similar confit dish served in a restaurant in Giverny. Claude Monet’s house and famous garden is located there;…
Morocco, Algeria and Sicily share fame for producing some of the most tender, juicy and flavorful blood oranges. During the recent visit to Morocco, oranges showed…
Asian/ Madhur Jaffrey/ Sauté/ Side/ vegetarian/ whole grain
Quinoa “Upma” with Corn and Mint | Madhur Jaffrey
Upma: “The Western world has no real equivalent for upma,” Jaffrey writes. She describes these savory pilaf-like dishes as less dense, less heavy, less wet versions…
Appetizer/ Claudia Roden/ Mediterranean/ one-pan/ Roast/ Salad/ summer/ vegetarian
Spicy Roasted Carrot Salad | Claudia Roden
This is part two of the roasted vegetable salads in the traditional slow-cook method from Morocco. Serve the spicy roasted carrot salad along with the roasted…
dessert/ Gluten free/ holidays/ vegetarian
Peppermint Meringue Kisses Two Ways | 12 Days of Holiday Baking
The leftover liquid of a can of chickpeas, aka aquafaba, is the core element for some spectacular vegan peppermint meringue kisses. Yes, it’s quite extraordinary. By…
Mediterranean/ mezze (small plates)/ Seafood/ vegetarian
Scallops with Roasted Catalan Sauce | José Andrés
We are welcoming José Andrés as the current featured chef at I Heart Cooking Club whose members will be cooking and blogging his recipes. Very few…
classics/ easy everyday/ French/ Side/ Simmer/ vegetarian
Red Lentils with Garlic and Thyme | Nigella Lawson
A bag of organic red lentils has been residing in the pantry for quite a while. You can’t really ignore it because of its bright color.…
When farm fresh broccolini shows up in the market, it’s imperative to get a bunch. Roast it in the oven; treat it simply and minimally with…
Sauté/ Side/ summer/ vegetarian/ Yotam Ottolenghi
Rainbow Chard with Tomatoes and Green Olives | Ottolenghi’s Flavor
The fresh and bountiful farmers market produce inspires this dish. I came across the rainbow chard with tomatoes and green olives recipe in Ottolenghi’s Flavor. A…
Asian/ Madhur Jaffrey/ Roast/ vegetarian
Roasted Cauliflower with Punjabi Seasonings | Madhur Jeffrey
Roasting vegetables is best in any season because you can leave the oven to do the job. Meanwhile you have the option to remove yourself from…
Asian/ foundation recipe/ Madhur Jaffrey/ Side/ vegetarian/ year round
Chana Dal with Spinach and Tomato | Madhur Jaffrey
Dals are an important part of a vegetarian’s diet — a staple in India. However, I tend to skip the page when I see the word…
Charmoula is most famous as a marinade for fish or a sauce for vegetables. It’s the foundation for many Moroccan and North-African fish dishes. Paula Wolfert…
foundation recipe/ genius recipes/ Roast/ vegetarian/ Yotam Ottolenghi
Oven Fries with Tahini Yogurt and Smoky-Sweet Nuts
To make the loaded fries, there are three elements to consider. They are the fries, gooey cheesy sauce and bacon bites. The genius of this Ottolenghi’s…
This dish reminds me of the old days when our busy schedule called for frequent Chinese takeouts. Good or bad, those were the days when decent…
Mindful eating starts early in the morning with breakfast. A foundational element for me is a homemade vegetarian yogurt, which is far easier to produce than…
Asian/ Madhur Jaffrey/ Pantry essentials/ Sauté/ Side/ Simmer/ vegetarian
Bihari Style Peas and Potatoes | Madhur Jaffrey
What do you cook the week after Thanksgiving? It’s time to clear the overstuffed pantry. Use whatever still languishing, including some prized leftover produce. Two items…
Test-driving side dishes to go with the Thanksgiving turkey is currently underway in my kitchen. The miso butter onions catch my attention in Ottolenghi’s Flavor for…