The Garden of Eating

Best Veggie Burgers - Packed with Flavor (Vegan & Gluten-Free)

2026-03-26T09:00:00.007-04:00

These veggie burgers are delicious—a little sweet, a little savory, a little spicy, and they're packed with nutritional goodness from quinoa, black beans, sweet potatoes, and oats. I found them in Cookie and Kate's cookbook, Love Real Food, and am sharing her recipe below with a few minor changes.

Making these yummy burgers is a bit time-consuming, unless you happen to have a lot of the main ingredients on hand as pre-cooked leftovers -- something that happened to me once and was awesome!, but they freeze well so I recommend doubling or tripling the batch to get more bang for your burger prep buck.

A few notes:

I never have quick cooking oats so I followed Kate's note and pulsed a bunch of regular rolled oats (do not use steel cut oats here) in the food processor until they were chopped but before they turned into flour.
I recommend using seasoned black beans instead of plain canned beans as the flavor of the burgers will be better. Seasoned black beans are another thing I like to make in bulk in the Instantpot and freeze in quart-sized mason jars to make future meals easy.
I am a huge fan of Japanese yellow-fleshed sweet potatoes. In my humble opinion, they have the best flavor and texture and are not overly sweet. If you have access to this variety, I reommend using them over Garnets or yams. And I would not recommend using purple sweet potatoes for this recipe as they're a lot more starchy than they are sweet.
These burgers can be fried, grilled, or baked. I baked mine since it requires less oil and creates a lot less splatter.
Don't skimp on the toppings!

I hope you enjoy these toothsome veggie burgers which happen to be gluten-free and vegan.

-- print recipe --

Best Veggie Burgers
Makes 8 burgers

Ingredients

1 ½ pounds sweet potatoes (2 medium or 3 small)
½ cup quinoa, rinsed in a fine-mesh colander (or 1½ cups cooked quinoa)
1 cup water
1 Tbsp Better than Bullion vegetable broth
1½ cups cooked black beans (or one 15-oz can of black beans)
½ cup chopped red onion (about ½ small red onion)
⅓ cup chopped fresh cilantro
3-4 cloves garlic, pressed or minced
2 tablespoons adobo sauce (I get mine from the sauce in a can of chipotle peppers)
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 tsps sriracha sauce
½ teaspoon salt
1 ¼ cups quick-cooking oats (you can pulse rolled oats in a food processor until roughly chopped if you don't have quick-cooking oats, you'll need more than 1 ¼ cups but you can measure as you go)
Extra-virgin olive oil, for brushing

Directions

Roast the sweet potatoes. Preheat the oven to 400° F. Rinse the sweet potatoes and slice them length-wise down the middle. Rub a little olive oil on the bottom of each and place cut-side down on a baking sheet and bake for 30-40 minutes until soft when you give them a little squeeze then set them aside to cool. Here's one of the ways my recipe differs from Kate's -- please do NOT use parchment paper! Not only is it unnecessary and wasteful, it's also not really paper but paper coated with a thin layer of silicone which is a type of plastic. None of us need more plastic or its thousands of chemicals in our food or bodies. You can clean the pan, instead.
While the sweet potatoes are baking, make the quinoa. In a small pot, combine the rinsed quinoa with the water and the Better than Bouillion and bring to a boil over medium-high heat, then reduce the heat as needed keep the quinoa at a gentle simmer. Cook, uncovered until the water has been absorbed, 12-15 minutes. Remove from heat, cover, and let the quinoa steam for 10 minutes.
Once the sweet potatoes have cooled down enough to handle, remove the flesh from the skins and add to a large bowl, along with the quinoa, black beans, onion, cilantro, garlic, adobo sauce, smoked paprika, cumin, garlic powder, onion powder, sriracha, and salt. Mix them with a potato masher to mix this all together well. Don't worry about the beans getting smashed as that is fine.
Sprinkle the oats over the mixture and then mix together with a large spoon until well incorporated and the mixture holds together well when you form a patty. If you're not going to be cooking the patties right away, cover the bowl tightly and refrigerate.
Shape the burgers using a half cup measure and shaping it into a patty, using your fingers to smooth the edges and flatten the patty. The mixture should make 8 good-sized burger patties.
Preheat the oven to 400° F. Brush the burgers with olive oil on top and bottom and place on a heavy metal baking sheet and bake until golden, flipping once, for about 35 minutes. To fry, heat a tablespoon of grapeseed or peanut oil in a large heavy-duty skillet over medium heat until shimmering, then fry the patties for 3-4 minutes on each side, until golden.

You might also like:

Grilled Portobello Burgers

Socca: A Savory Vegan Chickpea Flour Pancake

Curried Lentil & Sweet
Potato Stew

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Kale Caesar Salad with Garlicky, Lemony Tahini Dressing

2026-02-23T08:43:00.000-05:00

This salad is a flavorful, nutrition-packed riff on a classic Caesar salad. I've swapped antioxidant-rich kale in for lettuce, fiber-filled whole grain croutons for white ones, and coated each bite in a rich, garlicky, lemony tahini dressing that's actually good for your heart.

The result is flavorful, filling, and packed with fiber, vitamins, and minerals. Best of all, you will feel full in a good way. I adore a classic Caesar salad but often feel pretty gross after eating one. This version carries none of the stomach cramps, bloating, sleepiness, or brain fog that can accompany a meal that's too rich.

You can make the dressing in advance and store it in the fridge for a week or two in a glass jar with a screw on lid. My fridge is full of repurposed Bonne Maman jam jars holding a variety of dressings and sauces.

If you wish to make this salad vegan, replace the Parmesan cheese with nutritional yeast.

If you want to turn this salad into a main, try adding roasted chickpeas (you can also use regular old cooked/canned chickpeas if you're in a hurry) or top with some ripe avocado slices.

Don't be intimidated by making the croutons. And if you have stale bread, so much the better as it's already dried out plus you're not wasting food. But if you're short on time, you can certainly use store-bought croutons in this salad, too.

Enjoy.

-- print recipe --

Kale Caesar Salad with Garlicky Lemony Tahini Dressing
Serves 4

Ingredients

For the dressing

1/4 cup tahini
3 Tbsps fresh lemon juice (you'll need at least one lemon)
3 Tbsps organic olive oil
2 cloves garlic, pressed or minced
1 tsp Dijon mustard
1/4 tsp sea salt
1 tsp maple syrup
1 tsp Worcestershire sauce
2 Tbsps water
Freshly ground black pepper

For the salad

1 bunch of kale, rinsed and dryed, thick inner ribs/stems removed
1/4 cup grated Parmesan cheese
1/4 cup roasted, salted pepitas (you can also used toasted almonds or pine nuts if you prefer)

For the croutons

2-3 cups of whole grain bread, cut into cubes
2 tsps organic olive oil
Sea salt
Dried oregano, thyme, and basil
Garlic powder

Directions

1. Start making the croutons. Preheat the oven to 400° F. Lay the cubed bread out in a single layer on a baking sheet and bake for 8-10 minutes until crispy but not burnt. Turn off the heat and remove from the oven to cool.

2. Make the dressing. If you have a mini food processor, whiz all the ingredients in it until smooth. If not, combine all the ingredients in a small bowl and whisk until blended. Season with freshly ground black pepper to taste. If the dressing is too thick to pour, stir in a spoonful more of water.

3. Finish making the croutons. In a large bowl toss the toasted bread cubes with the olive oil and spices until well coated. Heat a cast iron pan over medium heat until shimmering then add the bread cubes and cook for 3-4 minutes, stirring frequently.

4. Prepare the salad. Roughly chop the kale leaves and place in whatever bowl you plan to serve the salad out of. Sprinkle the kale leaves with salt and massage them with your fingers until the leaves have turned a darker green and the volume of the kale has shrunk by about a third. Drizzle with the dressing and stir to coat. Add the croutons and pepitas (and optional roasted chickpeas or avocado) and stir again. Top with grated Parmesan cheese and serve.

You might also like:

Citrusy Kale Salad with Almonds & Dried Cherries

Creamy Polenta with Kale and Mushrooms

Kale & Brussels Salad with Toasted Almonds & Pecorino

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Hearty Salad with Mexi Green Goddess Dressing & Crispy Tortillas

2026-02-15T15:22:00.000-05:00

As winter stretches on, I'm increasingly desperate for fresh veggies and herbs. This hearty salad 'ticks all the boxes', as Paul Hollywood is fond of saying on the Great British Bake Off. On that note, although I'm genuinely sad that Prue's leaving the show as I've grown to love her and will miss her wonderfully uppercrust accent, calm presence, and exceedingly ugly outfits, I'm very curious to see what Nigella Lawson will be like, aren't you?

But back to this delicious salad. I used some of the seasoned black beans that I make in large quantities in the Instant Pot because it magically imparts a lot of flavor with minimal effort (though you do have to plan ahead as it takes over an hour.) Every month or so, I'll cook up 5-6 cups of dried beans at a time in the Pot, then freeze the leftovers in glass quart jars to defrost when I need them. Very handy! But you can absolutely use a can of good old black beans here, too.

I had part of a bag of corn tortillas that were growing stale in the fridge which I cut into strips and fried to add a delicious crispy element and avoid wasting food. You could sub tortilla chips if you're not in the mood for frying things. A sprinkling of roasted, salted pepitas added even more crunch and a nice nuttiness.

Lettuce, grated carrots, chopped red onion, and some surprisingly sweet grape tomatoes made up the body of the salad. And, last but definitely not least, I tossed it all with a generous amount of this Mexican-Inspired Green Goddess dressing to coat each bite with creamy, rich, herby, garlicky goodness.

I first tasted green goddess dressing back in those hazy, hard-to-recall days before I had kids when my husband and I lived in northern California. It was love at first bite—so much flavor, so unusual.

This Mexican-inspired Green Goddess dressing is a departure in many ways but has the same addictively herby, creamy punch of the original. I've subbed lime for lemon, roasted salted pepitas for anchovies, cilantro for tarragon, and avocado and Greek yogurt for mayo and sour cream. I've also added some smokey heat and a little sweetness by adding a charred jalapeño pepper and a splash of sriracha. The result is really tasty.

As we've been running our woodstove non-stop for last few months, I charred the jalapeño on top of it, turning frequently with a pair of tongs but if you live somewhere warmer or have a different heating system, you can also blacken the pepper over a gas burner or char it under the broiler. A large ripe avocado is a must for this dressing/recipe. I hope you enjoy both the dressing and the salad.

-- print recipe --

Black Bean & Tortilla Salad with Mexi Green Goddess Dressing
Serves 4

For the dressing

Ingredients

1 ripe avocado, skin and pit removed
1 large clove of garlic, roughly chopped
Juice of 1 large lime (or 2 small)
Plain yogurt
Olive oil
1 Tbsp white vinegar
1 cup fresh cilantro leaves and stems, washed and dried
1/4 cup salted, roasted pepitas
1 charred or roasted jalapeño pepper, stem, seeds and ribs removed, roughly chopped
1 tsp sea salt
1/4 cup water to thin

Directions

No need for nit-picky prep here: add all the ingredients except for the water to the bowl of a mini food processor or blender and process until smooth, adding water to thin the dressing to your liking as you go.
Taste and adjust the seasonings, if needed. You can store this in a glass jar with a tight lid for a couple of days in the fridge.

For the salad

Ingredients

1 head of romaine or red leaf lettuce, washed, dried, and chopped or torn
1 large carrot, grated
1/4 red onion, thinly sliced
1 cupful of grape or cherry tomatoes, halved or quartered, depending on their size
1/4 cup roasted, salted pepitas
1 1/2 cups cooked black beans, drained
1 1/2 cups crispy tortilla strips or chips

Directions

1. Place the lettuce, carrot, onions, tomatoes and beans in either a large bowl or on a good-sized platter. Toss with several heaping tablespoons of the mexi green goddess dressing until all ingredients are coated. Top with the tortilla strips and roasted pepitas and serve.

You might also like:

Red Cabbage, Lime & Cilantro Slaw

Quinoa Salad with Corn,
Lime & Jalapeño

Esquites Salad (aka Mexican Street Corn in a Bowl)

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Chicken Stew with Sweet Potatoes + Black Beans

2026-02-01T20:44:00.003-05:00

This stew is one of the best things I've made this winter. The mix of flavors is delicious - smoky, a little sour, and a little sweet. The combination of black beans, sweet potatoes, and chicken makes for a hearty and healthy stew packed with protein and nutrients. 🍠🫘

This stew is the roundabout result of the chicken I roasted for dinner late last week. After we'd eaten our fill, I stripped the meat off of the carcass and made a pot of stock with it (simple directions here if you want 'em.)

The next day, I had leftover chicken and a mason jar full of great stock. Normally, I'd make a pot of my go-to chicken soup (celery, carrots, onions, lots of fresh dill, and noodles) but I'm really tired of it and decided to put my spin on a recipe I spotted on Bowl of Delicious, a blog I've recently discovered and am enjoying written by Elizabeth Lindemann. I've made a few small changes to her recipe like swapping cilantro in for the parsley and adding lime juice to the mix.

You'll need chicken, stock, black beans, sweet potato, onion, celery, garlic, tomatoes (stewed, pureed, fire roasted will all work), smoked paprika, cilantro, salt and pepper, and a lime.

Since the chicken is already cooked, the prep is pretty easy - just mince garlic and onions, cut up the sweet potato, and prep the cilantro.

Once the soup is done, stir in the cilantro, squeeze some lime juice on top and serve with sliced avocado. This stew goes really well with this cilantro lime-spiked brown rice or, if you're pressed for time, you could also just top with some tortilla chips.

I tried this stew and rice out on my book club this afternoon and both were a hit. 🥣Enjoy!

-- print recipe --

Chicken Stew with Sweet Potato and Black Beans (adapted from bowl of delicious)
Serves 6-8

Ingredients

2-3 cups cooked chicken, chopped or shredded
1 quart chicken broth
2-3 ribs of celery, chopped
1 onion, minced
3 cloves of garlic, minced
1 pint tomato puree or a can of fire-roasted tomatoes
1 large or two medium sweet potatoes
2 Tbsps extra virgin olive oil
2 tsps sea salt (or more to taste)
2 tsps freshly ground black pepper
1 Tbsp smoked paprika
2 cups (or 1 can) cooked black beans, drained
1 cup cilantro leaves and stems, washed and dried
Juice of 1 lime

Directions

Heat the olive oil in a good-sized pot over medium heat until it shimmers, then add the onion, celery, garlic, and salt and sautee, stirring frequnetly, for a few minutes until aromatic and somewhat softened.
Add the chicken broth, tomatoes, black pepper and smoked paprika, and bring to a simmer then add the sweet potatoes and cook until the cubes are soft enough to pierce with a fork, about 10-12 minutes, depending on how large you've cut the potato.
Add the black beans and the chicken and cook for another 3 minutes.
Turn off the heat and stir in the chopped cilantro and the lime juice. Taste and adjust the seasonings, as needed.

You might also like:

Curried Lentil and Sweet Potato Stew

Dinner Party Black Bean Soup

Greek Lemon & Chicken Meatball Soup

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Cilantro Lime Brown Rice

2026-02-01T19:25:00.000-05:00

This rice is inspired by a Chipotle offering although I haven't had a chance to try their version so I can't tell you how different or similar this one is.

I've modified it by adding all the flavor boosting tricks I employ when I make a pot of brown rice.

Namely:

Start by sauteeing some minced onion and garlic in olive oil for a couple of minutes,
Then add the washed, drained rice to the pot and stir it around for another minute or two until the grains start to smell nutty;
Finally, cook the rice in some broth to give it a bit of extra flavor.

To turn my usual pot of brown rice into this lime- and cilantro-spiked version, I include the lime zest with the onion in the pre-sauteeing step, then add fresh-squeezed lime juice, a generous amount of chopped cilantro, and a spoonful of olive oil when I fluff the rice grains.

¡Buen provecho!

-- print recipe --

Cilantro Lime-Spiked Brown Basmati Rice

Ingredients
Serves 8

2 cups of long grain brown basmati rice, rinsed and drained
4 cups of vegetable or chicken broth
1/2 small onion, minced
2 cloves of garlic, minced
2-3 Tbsps extra virgin olive oil, divided
1/2 tsp sea salt (or more to taste)
1 cup cilantro leaves and stems, washed and dried
Zest and juice of 1 lime, separated

Directions

In a medium pot, heat the olive oil over medium heat until it shimmers and add the onion, garlic, and lime zest. Sautee, stirring regularly, for 2-3 minutes until fragrant.
Add the drained rice to the pot and cook, stirring frequently, for another 1-2 minutes until the grains look dry and smell a little toasted and nutty.
Add the broth/stock and the salt, stir once and bring to a boil. Then cover the pot and lower the heat. Simmer on low for 25-30 minutes, until the rice is done.
Remove from the heat and let sit, covered for 5-10 minuts.
Uncover and stir in the lime juice and cilantro. Taste and adjust the seasonings, as needed.

You might also like:

Sticky Rice With Mango

Herbed Cucumber & Rice Salad with Field Garlic

Wild Ramp & Lemon Risotto

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Addictive Vegan Ranch Dressing from Dishing Up the Dirt

2026-01-10T17:09:00.000-05:00

A friend gifted me a copy of Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Bemis in those hazy halcyon days before COVID. It's a pretty book, full of robust, veggie-forward recipes inspired by her life on Tumbleweed Farm, the small farm she and her husband, Taylor started and run in Oregon.

I admit to being a little skeptical about this so-called "hippie ranch dressing" made from cashews until I made a batch to serve with a plate of crudites and hearty bread for an outdoor get-together we hosted that first COVID. But it was love at first bite—everyone who tried it was hooked.

Made with raw cashews, fresh herbs, garlic, lemon, olive oil, salt and pepper it's simple, good for you and extremly tasty. It's also vegan but is clearly not for those with nut allergies. This dressing/dip is delicious on/with everything—salad, crudites, grain bowls, roasted vegetables, bread, crackers, and more.

The only change I've made to Andrea's recipe is the addition of cilantro. However, if you or someone you feed have the gene that make cilantro taste disgustingly like soap, feel free to skip it.

I hope you enjoy it.

-Eve

-- print recipe --

Vegan "Hippie Ranch Dressing" adapted slightly from Andrea at Dishing Up the Dirt

Ingredients

1 cup raw cashews, soaked in warm water for 30 minutes
2½ Tbsps fresh lemon juice
2 Tbsps extra-virgin olive oil
2 cloves of garlic, minced
2½ Tbsps minced dill
2½ Tbsps minced parsley
2½ Tbsps minced cilantro
Sea salt and freshly ground black pepper

Directions

Drain the soaked cashews and rinse them under cold water. Place the drained cashews with ½ cup water, lemon juice, oil, garlic, dill, cilantro, and parsley into a food processor or powerful blender (my little mini food processor is perfect for this and a lot easier to clean than my Cuisinart)
Blend until smooth and creamy; this may take up to 2 minutes.
Scrape down the sides and add extra water, a little at a time, until you reach a smooth and creamy consistency and season with salt and pepper to taste. Add more water to thin if necessary.

You might also like:

Chimichurri: Addictively Herby Argentian Staple Sauce

Tzatziki: Greek Yogurt, Cucumber & Onion Sauce

Gingery Miso Peanut Sauce

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Pumpkin Bread with Chocolate Chips - Moist, Spiced, and Scrumptious

2025-12-11T18:02:00.000-05:00

This bread is delicious. It's moist and spiced and studded with decadent little chocolate chips that make short days and long nights easier to bear.

Although this is technically a pumpkin bread, you can use other winter squash in place of the pumpkin. I used a butternut squash that I cut in half, de-seeded and roasted in a pan, cut-side down in about a quarter inch of water for about an hour at 350 degrees, then let it cool, scooped out the flesh and mashed it. I appreciated that it's both a bit easier to deal with than a pumpkin (they're also not typically for sale in my neck of the woods after October) and also because it has sweeter flesh.

This recipe is lightly adapted from the one by Sally's Baking Addiction. I admit to being a bit skeptical about the inclusion of orange juice but decided to follow Sally's instructions and was glad I did as it makes the flavor richer and the bread moister.

The chocolate chips are optional, of course. You could also either add or substitute a half cup of chopped walnuts to your loaf if you like. Enjoy!

-- print recipe --

Pumpkin Bread with Chocolate Chips

Lightly adapted from the great recipe in Sally's Baking Addiction - makes one loaf

Ingredients

Dry ingredients

1 3/4 cups all-purpose flour
2 tsps ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
3/4 tsp fine sea salt
1 tsp baking soda

Wet ingredients

2 large organic, pasture-raised eggs, ideally at room temperature but don't sweat it if you forget to take them out to warm up
1/4 cup cane sugar
3/4 cup packed brown sugar
1 1/2 cups pureed pumpkin or butternut squash
1/2 cup neutral oil like canola oil or you can use melted coconut oil
1/4 cup orange juice
1/2 tsp orange zest
1/2 cup chocolate chips or chunks of your choice

Directions

Preheat the oven to 350°F and generously grease a 9"x5" loaf pan (I favor glass - do NOT use nonstick, they're coated with toxic chemicals) with butter and set aside.
Combine your dry ingredients in a large bowl, whisking the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until combined then set aside.
Prepare your wet ingredients. In a medium bowl, whisk the eggs and the white and brown sugars together until combined then whisk in the pureed squash, oil, orange juice and zest.
Add the wet ingredients to the dry ingredients and gently mix together using a large wooden spoon or a spatula until mostly consistent then fold in the (optional) chocolate chips, if you're using them.
Pour the batter into the loaf pan and bake on a lower rack for an hour to an hour and 5 minutes. If the top starts to get too brown, you can loosely cover it with aluminum foil.
After an hour, test for doneness by inserting a clean, dry skewer, toothpick or knife into the top of the loaf - it should come out clean with only a few small crumbs clinging to it. Continue cooking longer, if needed. Then allow the bread to cool in its pan on a wire rack before removing it and serving.

This bread store well at room temp for several days or well covered in the fridge for about a week. It also freezes well for months if you want to make a double batch and save one to enjoy later.

You might also like:

Spiced Butternut Squash Waffles

Winter Squash & Pear Soup with Sage

Maple Pecan Scones

3 Sustainable (Plastic-Free) Christmas Tree Traditions

2025-11-30T08:34:00.004-05:00

Every year, Americans throw away between 10 and 15 million Christmas trees.🌲Many, if not most, of these trees end up in landfills where they slowly rot over years, releasing methane, a greenhouse gas that's 25% more potent than carbon dioxide at speeding climate change. 🗑️🔥🌎Not so merry...😭

If you celebrate Christmas, I've got three more sustainable and plastic-free options for your consideration below.

1. Get a Small Potted Tree to Live Indoors Year-Round

You can buy a small evergreen tree that can live in a pot inside your house year-round that you can decorate at holiday time. Bonus: this little tree will add its ever-greenery to your home during the dark winter months. During the warmer months, you may wish to put it outside to get more sun if you have a yard or balcony.

2. Get an Indoor “Ornament Tree” to Decorate

If house plants are not your thing, you can always buy a small wooden or metal ornament tree to decorate (sizes range from tabletop to free-standing). When the holidays are over, you can break it down and store it until it’s time to celebrate again. Whether wood or metal, there are plenty of nice options available at a range of prices.

3. Decorate a Living Tree That’s Growing Outside with Edible Ornaments

If you have access to the outdoors in your home, try decorating a tree that's growing outside. You can even make the decorations edible to help wildlife through a lean time of year by stringing popcorn and cranberries, drying orange and apple slices and making bird feeders out of pinecones slathered in peanut butter and coated in seeds. Get more directions on making bird-friendly ornaments here. Pssst! Parents, grandparents, aunts, uncles, and babysitters: this could be a fun activity to do with kids on a weekend or over their winter break.

If you prefer to continue buying a cut tree, I understand as they really are magical. If you do get a cut tree, here are three better disposal options to consider:

Check to see if your municipality collects discarded Christmas trees to chip and use as mulch for muncipal projects;
If you live in the boonies like me, leave the dead tree in the woods to break down naturally over time and turn back into soil; or
Give it to someone who'll use it like the goats on the farm next door to my house who LOVE to munch on discarded Xmas trees.

You might also like:

25 Fantastic Kids Books About Food, Gardening & Cooking

5 Must-Have Essential

Kitchen Tools & Gadgets

How to Make Vegetable Stock from Kitchen Scraps

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Stir-Fried Grated Tofu with Spicy-Sweet Sauce

2025-09-27T09:04:00.319-04:00

My friend Molly has been hosting semi-regular potlucks at her house. These communal meals are fun and warm and fill me with a much-needed sense of community and connection in these troubling times.

I made this dish a couple of weeks ago to bring to a dinner at her house as I figured that a tasty vegan main is always welcome.

It's adapted from Nisha Vora's I Can't Believe It's Not Chicken recipe in the New York Times. I've amped up the aromatics in the tofu and increased the amount of and flavorings in the sauce because the grated tofu has a ton of surface area and it really soaks the sauce up, making it even yummier.

I suggest serving this over coconut rice with stir-fried chinese broccoli (gai lan) or simple roasted broccoli. As my now-grown niece, Lila used to say, it's nummy!

Maybe you'd like to try hosting a potluck at your house this fall or find a group of friends to take turns hosting meals with? Let me know how this dish turns out for you.

-- print recipe --

Stir-Fried Grated Tofu with Yummy Sauce
Recipe is adapted slightly from Nisha Vora's recipe in The New York Times

Ingredients

For the tofu

* 1 package super firm tofu, drained
* 1.5 Tbsps neutral oil (grapeseed, peanut, olive, etc.,)
* 1 jalapeño pepper*, stemmed, seeded, and finely chopped
* 4 cloves of garlic, pressed or chopped
* A knob of fresh ginger, peeled and finely chopped or grated
* 4 scallions, chopped, white parts (reserve the green tops, chopped for garnish)

* Feel free to use more peppers if you like things spicy; you can also use 1-2 Thai birds eye chilis instead of jalapeños if they're available in your neck of the woods.

For the sauce:

* 5 Tbsps soy sauce or tamari
* 2 Tbsps chinese black vinegar
* 2 Tbsps oyster sauce
* 1 Tbsp maple syrup or agave
* 1 Tbsp gochugaru (Korean chili flakes) or sub 1 Tbsp chili garlic sauce
* 2 Tbsps toasted sesame oil
* 2 tsps cornstarch

For the garnish

* 1Tbsp roasted sesame seeds
* Chopped scallion greens

Directions

1. Grate the tofu using the large holes on a box grater, if any pieces break off, just chop them up with a knife

2. In a large cast iron or stainless steel skillet, heat the olive over medium heat. When hot, add the garlic chilis, ginger and scallion whites and cook, stirring frequently until the scallios are softened and the garlic is golden.

3. Add the grated tofu to the pan and stir to coat in the oil, and leave it undisturbed for 2 minutes, then stir. Repeat, stirring every 2 minutes, until the tofu is golden brown in some spots, for about 10-12 minutes.

4. Make the sauce by mixing all the sauce ingredients together in a small bowl, stirring well with a fork to blend the cornstarch in.

5. Once the tofu is golden brown in spots, add the sauce to the pan and stir well to coat all the tofu with it. Let it bubble a bit and cook until the sauce thickens slightly. The tofus should absorb most of the sauce.

6. Turn off the heat and remove the pan. Top with the sesame seeds and scallion greens and serve.

You might also like:

Crispy Sheetpan Ramen with Glazed Tofu & Cabbage

Garlic Scape & Pork Fried Rice

Loaded Tahini Ginger Rice Bowls

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Mexican Street Corn Salad (Esquites) 2.0 - Quicker + Easier

2025-08-07T08:38:00.002-04:00

This is a riff on the wonderful salad my friend Kali makes that's always a hit at her summer dinners. If you're new to the concept of esquites, think of it as a big beautiful bowlful of elote, the tasty Mexican grilled corn you see for sale on the street.

I'm always in a rush so I've updated Kali's recipe (which was inspired by the esquites served at Colonia Verde in Fort Green, Brooklyn) to simplify it and shift the flavor profile a wee bit and it's now quicker and easier to prepare without losing any flavor.

I apologize for the photos - I was in a rush and had to use my phone. Photo quality aside, this salad is hands-down one of the best ways to celebrate sweet corn season.

Grilling both the corn and the jalapeno peppers (YES, GRILL THE PEPPERS, TOO!) imparts a fantastic smokiness to the dish's addictive combination of flavors and textures - sweet, crunchy, creamy, zingy, herby, smokey, and salty. Folks always come back for seconds and, sometimes, even thirds.

The amounts below are for a double batch that serves eight people because it tends to be very popular and I know from personal experience that if don't make enough to have leftovers the next day, you will be sad. Feel free to cut the amounts in half if you're entertaining fewer folks, though.

A few notes before you get started:

To make this recipe vegan, substitute a vegan mayo and omit the cheese - still be delicious.
If you or anyone in your life has the genetic variant that makes cilantro taste gross (like soap, apparently), leave the cilantro out. Conversely, if you love cilantro, feel free to include even more.
You can include other herbs - like mint or parsley - if you like.
You can make this salad ahead of time and store it, covered, in the fridge for a day or two.
If you don't have Cotija cheese handy, you can substitute feta cheese.
If you want your salad spicier, either increase the jalapenos, leave them raw and chop them up finely instead of grilling them, and/or add a big splash of sriracha or other hot sauce to your mayo mixture.

¡Que aproveche la ensalada! (I hope you enjoy it.)

-Eve

-- print recipe --Esquites Mexican Street Corn Salad
Serves 8

Ingredients

8 ears of fresh sweet corn, husked
A little bit of olive oil for greasing the corn and jalapenos before grilling
3 tablespoons mayonnaise
2 garlic cloves, minced or pressed
Zest and juice of 1 lime
1/2 cup chopped red onion or scallions
1/2 cup crumbled Cotija cheese
1/2 cup finely chopped fresh cilantro
1 teaspoon smoked paprika, or chili powder
1/4 teaspoon ground cumin
2 jalapeño peppers
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat the grill (or grill pan) to medium-high heat. Rub the corn ears and jalapeno peppers all over with a little olive oil, salt and pepper and grill for two minutes per side, turning once char marks form. Once charred to your preference, remove the peppers and corn from the grill and set them aside until cool enough to handle.
In a large bowl, combine the mayo, garlic, lime zest, lime juice and spices.
Slice the kernels off the corn and remove the stems and seeds from the jalapeños and dice them up finely then add the corn and peppers to the bowl along with the chopped onions or scallions.
Stir to coat with the mayo mixture, then add the cheese and stir again to combine. Season to taste and enjoy.

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Herb-Spiked Quinoa, Corn & Feta Salad

Grilled Corn with Sriracha, Lime & Honey Mayo

Grilled Corn is The Best Corn (and The Easiest)

Crème de Cassis - Black Currant Liqueur

2025-07-10T13:58:00.000-04:00

I was introduced to the kir royale at an engagement party in Washington, DC nearly 25 years ago. As a liquor lightweight who favors sweet drinks—I'm one of the few people who actually enjoys the Manischewitz at Passover—it was love at first sip. Made with champagne and crème de cassis, it's bubbly, cold, just a little bit sweet and tart at the same time, and a gorgeous jewel-like color. Unlike Manischewitz, this drink is très chic—the kind of cocktail one enjoys while sitting and watching the gliteratti at a café on the French Riviera.

After that one intoxicating experience, I forgot all about crème de cassis until a few summers ago when faced with a black currant bush that was experiencing unexpected off-the-charts productivity.

My dear green-thumbed friend, Jen, had given me a wee scion of her black currant bush at some point pre-COVID and I'd planted the little twig in an empty spot left by a red currant bush that had finally died after a few sickly years next to a small champagne currant bush that was growing sloooowly and rarely produced much in the way of berries. My expectations were low.

However, after just a few years of utter neglect, the little sprig had grown into a large shrub roughly 20 times its original size that was literally covered in small black fruits and muscling its way into the blueberry bushes' territory.

Black currants (ribes nigrum) are high in antioxidants and packed with vitamin C. They also contain something called anthocyanins which, combined with the antioxidants, apparently give your immune system a boost. And they're high in an omega-6 fatty acid called gamma-linoleic acid. This is all wonderful. But there is a catch...

If you've ever tried black currants off the bush, you already know this is not a fruit you necessarily want to eat raw—they're verrrry tart.

Since eating them out of hand was not an appealing option, and I had already made more currant jelly than we could eat in a lifetime, I turned to the internet for inspiration and was delighted to rediscover crème de cassis a.k.a. black currant liqueur.

My husband and I set out with buckets to strip the bush of its little dark purple fruits.

It took a while as there were so many and I'd also not planned for the bush's rapid growth when I chose to plant it next to the fence, making it hard to reach the back of it. But after about half an hour, we had buckets full of glossy black currants.

They're very pretty but rather pungent. Their smell reminds me of cat piss—not something you'd want to dab behind your ears.

We plunked them down on the picnic table and separated the currants from the stems and bits of leaves and insects.

Then I brought them inside and washed them in several changes of water to remove any dust, dirt, dead leaves, and bugs.

After that, I muddled them a little bit with the sugar using my potato masher.

Then I scooped the mixture into the mason jar, added the vodka, closed the caps, shook them up well, rinsed the jar off, and set the jar in a shaded area of the pantry.

Then I waited for several months, periodically shaking the jars to mix everything up again every couple of days or weeks (I forgot sometimes). Over time, all the currants dropped down to the bottoms of the jars and the sugar completely dissolved.

Come October, I scoured the interwebs to find nice glass jars with lids to decant the liqueur into. After falling down a research rabbit hole, I eventually ordered 12 of these 8.5 oz Bormiolo Rocco swing-top glass bottles because I liked their shape and they seemed about the right size.

When the bottles arrived, I rinsed them out, dried them and prepared to decant the finished crème de cassis. The process was simple and rather sticky: I strained out the solids, then poured the gorgeous dark-purple liqueur into my pretty glass bottles, closed them up, gave the outsides a quick rinse to remove any sticky drips, dried them off, and set them on a shelf in the pantry to give as holiday gifts to family and friends.

Black Currant Liqueur - Crème de Cassis

Ingredients

2 cups black currants, rinsed, leaves and stems removed
3 cups vodka
1 cup sugar

Instructions

Place the black currants, vodka, and sugar into a large glass jar that seals (like a mason jar). Place the lid on the jar and close tightly. Shake well to combine all of the ingredients.
Store the jar(s) in a cool, dark place like a basement, lower cabinet, or shaded shelf in the pantry.
For 3 months, shake the jar every few days (or as you remember).
After 3 months, strain the solids out of the mixture and pour the gorgeous purple liquid into a clean sealable bottle. If you like, you can allow the liqueur to mature for 2 more months for optimal taste - perfect timing for holiday gifts to friends and family.

Kir and Kir Royale Recipe

Pour 1/2 ounce crème de cassis into a wine glass and top with 5-6 ounces of chilled white wine and stir gently to combine to make a kir. Use chilled champagne in place of white whine to make a kir royale. Adjust the amounts to taste. Serve immediately. Santé!

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Creamy Pasta with Sun-Dried Tomatoes & Garlic

2025-04-29T18:10:00.000-04:00

Lately, one of my most effective time and money-saving moves is making a double batch of a yummy pasta for dinner on Sunday or Monday night so that there are enough leftovers to send to school with my younger son for lunch all week.

This week's dinner and lunches are courtesy of a recipe from Pinch of Yum that I first made a month or two ago to rave reviews. Sweet sun-dried tomatoes, a touch of cream, fresh herbs, and pasta - it's hard to go wrong.

I especially love that this recipe calls for you to saute the onions and garlic in the oil from the jar of sun-dried tomatoes. No waste, no oil to dispose of + extra flavor = a win-win.

I tweaked Lindsay's recipe a little bit to give it even more flavor by adding onion, doubling the garlic, and more fresh herbs. I recommend basil, parsley, oregano, and chives. The latter two herbs have just recently popped back up again in our garden (hurray!)

I didn't have spinach last night so I had to omit it, although I think it would be tasty. Do NOT skimp on the Parmesan.

It was a huge hit -- everyone went back for seconds at dinner, and the seventh grader is set for the week.

Creamy Pasta with Sun-Dried Tomatoes & Garlic adapted from Pinch of Yum
Serves 4

Ingredients

8 ounces pasta
4 large cloves garlic, minced or pressed
1 large onion, chopped
1/2 cup sun-dried tomatoes packed in oil, roughly chopped
1/3 cup dry white wine
2/3 cup heavy cream
1 cup spinach, chopped
Up to 1/2 cup reserved pasta water
Sea salt and freshly ground black pepper to taste
A cup of basil, roughly chopped
1/2 cup chopped chives
1 cup of parsley, roughly chopped
1/4 cup oregano, chopped
Lots of grated parmesan for serving

Directions

1. Bring a large pot of water to a boil and salt it liberally (ever since I watched Samin Nosrat's Salt Fat Acid Heat, I've been salting pasta water a lot more heavily.) An aside - you should watch this series, it's great! Cook the pasta accordingly to the directions on the package, reserving some of the cooking water before you drain it to use later.

2. While your pasta is cooking, heat several tablespoons of the oil from the sun-dried tomatoes in a large saucepan over medium heat. Saute the onions and garlic in the oil for several minutes until the onions soften and the garlic has mellowed. Add the sun-dried tomatoes and saute for another minute or two.

3. Add the wine and let it cook out to add flavor - this will take 3-4 minutes. Then add the spinach and cream and half of the chopped herbs and bring it to a simmer. Season with salt and pepper to taste.

4. Add the cooked pasta and stir well, adding as much of the reserved pasta cooking water as you need to coat all the pasta with the sauce.

5. Top with the remaining herbs and lots of Parmesan cheese.

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Lemon-Scented Pasta With Swiss Chard & Ricotta

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Socca: A Savory Vegan Chickpea Flour Pancake That Soaks Up Flavor

2025-04-25T19:18:00.000-04:00

I hadn't heard of socca until I stumbled on this Mark Bittman recipe in the NY Times cooking section last summer. This big savory chickpea flour pancake hails from the Southern France and Northern Italy where it's known as farinata. It's good old fashioned peasant food with an exotic sounding set of names.

The first time I tried making it, I was pleasantly surprised by a) how easy it was to prepare, b) how tasty it was, c) how flexible the recipe was, d) how healthful it was. It also happens to be gluten-free, dairy-free, and vegan.

This savory pancake requires just four ingredients: chickpea flour, water, olive oil, and sea salt. That's it!

But there's no need to stop there -- you can add lots of other things to it, too, either right in the batter or on top of the cooked pancake.

Some suggestions include: oregano, rosemary, zaatar, basil, sauteed onions, spinach, and mushrooms; crushed garlic, chopped sun-dried tomatoes or olives. It's very versatile.

I like to serve this pancake with a chopped salad and either an herby cucumber yogurt sauce or a nice garlicky lemon tahini sauce. Bon appetit/ buon appetito.

Socca
Serves 4

Ingredients

1 cup chickpea flour
1 cup water, lukewarm
4 Tbsps olive oil (divided)
1 tsp sea salt
1 tsp freshly ground black peppper
Optional herbs, spices, and veggie additions

Directions

1. Put the chickpea flour in a bowl with the salt and pepper. Add the lukewarm water and whisk to eliminate lumps. Stir in 2 tablespoons of the olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.

2. Heat the oven to 450° F. Place a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in the oven. If you don't have either thing, you can also cook this in a baking dish or heavy duty cookie sheet.

3. Once the oven is up to temp, remove the pan. Pour the remaining 2 tablespoons of oil into it and swirl it around to coat thoroughly. If you're adding additions to the batter like caramelized onions, etc., dump them in now and stir to combine.

4. Pour the batter into the pan and bake for 10 to 15 minutes, or until the pancake is firm and the edges are set.

5. Turn off the oven and turn on the broiler. You can brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots - about a minute or two, depending how far the pan is from the flame. Cut it into wedges, and serve hot or warm. You can heap your toppings on top or serve them on the side.

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Baked Polenta with Roasted Tomatoes & Cheese

Cumin-Scented Quinoa with Beets & Curried Chickpeas

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Carrot Cake - Easy, Moist, and Tasty

2025-04-17T18:53:00.001-04:00

Hi, folks.👋 It's been a while. I hope you're all doing well and cooking up good food and good trouble.

I've been writing regularly again for my new project, Feed Your Fight: Recipes for Resistance and I figured, why not post something new to the 'ol Garden of Eating, too?

So here goes! Warning that this post twists and turns through my journey to avoid wasting food before leaving on a vacation but I will ultimately get to the carrot cake recipe, promise. If you get impatient, though, you can click here to skip right to the recipe.

Recently, thanks to a stupendous supermarket brain fart, I found myself with not one, but two, enormous bags of carrots. With a trip looming, I went into overdrive, trying to figure out how to use them up.

Am I the only one out there whose pre-travel anxiety manifests in attempting to use up all perishable food and making sure the house is clean? After years of navel-gazing, I've realized that some part of me assumes I may never return from the trip due to succumbing to an unfortunate accident while I'm away and that I'd hate for anyone to a) judge my housekeeping as lacking, or b) have to deal with a messy house or rotting food. It's nuts, I realize, but there you have it. Join me on this anxiety-fueled ride that resulted in some tasty things and very little food waste.

Inspired by both an Ottolenghi recipe I spotted in the Guardian and a recipe in Anne-Marie's great new book, The Zero Waste Chef Cookbook, I started by making a big pot of ribollita - a first for me but one which I will repeat as it was so delicious.

This hearty Italian peasant soup is a perfect way to clean-out-your-fridge. In went half a jar of tomato sauce, some celery, a couple of onions that weren't getting any younger, a small amount of fresh thyme leftover from making this lovely Provencal vegetable tian, a potato whose skin had turned green, a big bunch of the aforementioned carrots, and a jar of dried white beans that had been gracing a shelf in the pantry for a while. I topped each bowl with toasted stale bread croutons and grated cheddar cheese that would otherwise have ended up in the compost pile.

It was really good! But after we'd licked our bowls clean, there were still a shit ton of carrots left in the crisper. Back to the drawing board.

Next, I made a big dish of tzimmes to bring to a Passover seder, using up more carrots along with some dried prunes leftover from my younger son making chicken marbella - my favorite recipe from The Silver Palate Cookbook, and some dried apricots leftover from my older son making these apricot ginger scones, along with the juice of several blood oranges that had clearly reached the end of the line. The tzimmes was delicious!

Unfortunately, a gang of carrots was still jockeying for space in the crisper.

I found my third and final source of inspiration came in the form of this recipe for carrot cupcakes that Lindsay shared in a recent Pinch of Yum email.

WHY NOT BAKE A CARROT CAKE?!

In addition to using up more carrots, the frosting for this cake also used up a package of cream cheese, a bit of heavy cream, and the zest and juice of an orange that had been languishing in the fridge. And it was delicious...

Out of habit and a little bit of laziness, I turned to the recipe in The Joy of Cooking since this much-spattered and broken-spined volume rests in state in the cookbook holder on my counter.

As I remembered from the last time I made it, this carrot cake is moist and very tasty. I hope you enjoy it. My version omitted both the raisins and the walnuts as they are disliked by members of my family but if your loved onest enjoy them, go for it!

After all those months of dark and cold, this is a perfect sweet treat to celebrate the return of the sun and flowers, and green growing things. And bunnies. Let's not forget the bunnies.🐇

CARROT CAKE (adapted a teeny bit from The Joy of Cooking)
Makes one two layer cake, serves 12

Ingredients

For the cake

1 1/3 cup all-purpose flour
2/3 cup vegetable oil
3 large eggs
1 1/2 cups peeled and finely grated carrots
1 cup walnuts, finely chopped (optional)
1 cup golden raisins (optional)
1 cup cane sugar
1 1/2 teaspoons baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp sea salt

For the frosting

8 ozs cream cheese
5 Tbsps softened butter
2 tsps vanilla extract
1/4 tsp salt
2 cups powdered icing sugar
1-2 tsps freshly grated lemon or orange zest

Directions

Have all ingredients at room temperature, 68°F to 70°F.
Preheat the oven to 350°F. Grease and flour two 9×2-inch round pans or two 8×8-inch pans or one 13×9-inch pan, or line the bottom with wax paper.
In a large bowl, throroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, all-spice, and salt.
Add the vegetable oil and eggs, and stir together well with a rubber spatula or beat on low speed. Stir in the carrots, walnuts, and raisins (if using).
Scrape the batter into the pans(s) and spread evenly.
Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Remove from the oven and cool for a few minutes, until you can handle with ease, then unmold the cakes, turn them out onto a rack and allow to cool fully.
Make the frosting. Beat the cream cheese in a medium bowl with the butter and vanilla until combined. Gradually add the powdered sugar, adding more until you reach a consistency and sweetness that fits your taste. Beat in the citrus zest.
Frost and fill the cakes with the cream cheese frosting.

Join me over on Substack for food for thought

2024-11-07T09:47:00.003-05:00

Hi folks,

I'm adding Substack as an outlet to share my thoughts that are more food for thought than thoughts on food. I hope you'll join me over there.

You can find my inaugural Substack post, Solace & Solidarity here.

Sending you all my best in these unprecedentedly divisive times,

Eve

P.S. I should hopefully have a thoughts on food-style post to share with you soon about making black currant liqueur aka creme de cassis.

Preserving the Fall Harvest & 2 Big Improvements To the Canning Kitchen

2023-09-17T08:34:00.001-04:00

It's been a while! Just wanted to say hello 👋and share some great ways to make use of fall's bounty.

Despite the weird weather, we've had a very good tomato year in our garden. There's been some blight but we've managed to minimize it by mulching well with crushed straw, fertilizing a few times, and trimming all the affected leaves and branches off. And the wasps have mostly been keeping up with the dreaded tomato hornworms. We planted two Sungolds, a purple Cherokee, an heirloom beefsteak, and six Amish paste tomato plants that local farmer Jay of Four Winds Farm swears by for making sauce. They have produced a ton of fruits. 🍅

I'm excited to share two big improvements here in the Garden of Eating kitchen.

1. Induction Stove
Last winter, we made the decision to swap our propane gas kitchen stove out for an induction cooktop and oven. I was a bit hesitant at first since I abhor electric stoves but am happy to report that it's been a real gamechanger and is nothing like cooking on an electric stove. One of the perks is that it's cut the time required to boil water and heat things in half - a real boon for canning projects! And there's no more noxious gas smell from the cooktop or oven (we had both.) It's also very easy to clean. And we're producing a lot fewer greenhouse gas emissions since most of our electricity comes from our solar array. Although I was drooling over this gorgeous AGA stove (maybe someday), we ended up getting this far more affordable Samsung model. Regardless of whether you can afford the high or low-end version, I highly recommend making the switch to an induction range—it's a big improvement over cooking with gas.

2. Ditched the Plastic Funnel
Given what I now know about all the toxic chemicals used in plastics from my job at Beyond Plastics and the likelihood of said chemicals leeching into food in the presence of heat, I've also swapped out my plastic canning funnel for a set of stainless steel funnels. I feel much better not pouring boiling food through a plastic funnel.

Now for the recipes!

Garlic Herb Tomato Sauce To Freeze
In July, I made a few quarts of roasted tomato, garlic and herb sauce and froze them for future meals. Core and cut up the tomatoes, toss them with fresh herbs (I used basil and oregano), and whole cloves of garlic and bake on sheet trays at 300°F for a few hours, moving them around a few times to prevent uneven cooking. Once everything is cooked down into a soft, mellow mess, remove any herb stems, transfer to a pot and use an immersion blender to blend until it reaches your desired consistency. If you don't have an immersion blender, you can blend the sauce in batches in your blender or food processor until you acquire one of these magical devices (trust me, you will love this thing!) Add salt, pepper and perhaps a bit of sugar to taste. Let it cool and ladle it into glass jars (or another freezer-safe container of your choice) and freeze.

Variations

If you prefer jarred sauce to frozen, try my recipe for simple tomato sauce (canned).
Or, you can skip the sauce making step and just make these delicious roasted tomatoes with garlic and herbs to use now or freeze them without blending at all. They're so good!

Heirloom Tomato Salsa
I've made and canned several batches of Aunt Maggie's salsa because it's so much tastier than jarred store-bought salsa. Made with fresh tomatoes, garlic, onions, jalapenos, cilantro, salt, vinegar and sugar, this recipe is delightfully unfussy because you blend it all prior to cooking. Recipe and canning directions here.

Crushed or Whole Peeled Tomatoes
I've also made quarts of plain old crushed tomatoes to have on hand to add to soups and stews this winter or to use as the base for tomato sauces. Our younger son discovered penne a la vodka during the pandemic so that's now in our semi-regular rotation :) Ball Canning Book's recipe here. You can, of course, also freeze crushed tomatoes if you prefer a quicker, less labor-intensive method of preserving.

If you prefer whole tomatoes to crushed, check out my instructions for canning whole peeled tomatoes. I'd say they require the same amount of labor since you have to remove the peels, something I don't bother doing for crushed.

Today, I plan to make and can a batch of pizza sauce with the latest round of 'maters from the garden. I'll try to share the recipe for that soon.

Applesauce
It will soon be time to switch to making applesauce—a project I always liked but enjoy roughly 1000 times more since we bought this simple apple peeler/corer/slicer combo tool five years ago. It feels like cheating but I don't care. Latkes, here we come!

My recipe and canning instructions for easy cinnamon applesauce are here.

I hope you're all doing well - that the weather in your neck of the woods is not too extreme, that those of you with kids are enjoying a smooth start to the school year and appreciating the return of a solid routine, that you're watching a great show or reading (or listening to) a great book, and that you're finding moments of joy, fun and peace in this rollercoaster we call life.

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Preserving Fresh Herbs

Sheet Pan Dinner: Crispy Ramen Noodles With Glazed Tofu & Roasted Shredded Cabbage

2022-03-31T19:40:00.002-04:00

Well, helloooo. Long time, no post - life's just been too busy. But I'm breaking my years-long silence to share a new family favorite with you.

This perfect dinner was inspired by a recipe I found in the New York Times Cooking section over the winter. The bones are the same but I've made some adjustments -- punched up the marinade (it needed ginger and a little spice) and increased the amount of it, replaced the bok choy with thinly sliced cabbage which becomes deliciously sweet and mellow when roasted, and split the ingredients into two sheet pans to make room for more noodles and more cabbage.

Our family includes both a newly minted vegetarian and also a major noodle lover and this recipe ticks both boxes as well as providing protein and a vegetable. I recommend serving it another veggie side like a simple cucumber or green salad or some edamame to round the meal out. It's a hit every time we make it. I hope you like it, too.

-- print recipe --

Sheet Pan Crispy Ramen Noodles With Glazed Tofu & Roasted Cabbage
Recipe is adapted slightly from Hetty McKinnon's recipe in NYTimes Cooking

Ingredients

Dried ramen noodles (at least 9 ounces) although you can use spaghetti if you can't find ramen noodles (do NOT include any flavor packets)
2 Tbsps neutral oil, such as grapeseed
Kosher salt
1 14-ounce package extra-firm tofu, pressed to remove the liquid, patted dry and cut into 1/4-inch thick slices
Half a small head of cabbage, outer leaves and core removed, thinly sliced or shredded
A handful of cilantro leaves

For the marinade

4 Tbsps hoisin sauce
1/2 cup soy sauce
2 Tbsps sesame oil
2 Tbsps maple syrup
3 garlic cloves, minced or pressed
2 tsps sesame seeds
A good-sized (2") knob of fresh ginger, peeled and finely minced or grated
A squirt of sriracha, or more to taste if you like things spicy

Directions

Preheat the oven to 450 degrees F. Bring a pot of water to a boil for the noodles.
Make the marinade by combining all the ingredients in a small bowl and mixing well.
Cook the noodles according to the package instructions then drain and toss with a splash of grapeseed or olive oil.
Dip the tofu slices in the marinade on both sides and lay them on one of the baking sheets.
Toss the sliced cabbage with salt and grapeseed oil until well-coated and lay it on the other half of the baking sheet the tofu slices are on. Put the tray in the oven and set a timer for 10 minutes.
Meanwhile, arrange the ramen noodles on the other baking sheet. When the timer goes off, check the cabbage and tofu, stirring or flipping as needed then put it back in the oven along with tray of noodles and set a timer for 10 minutes.
Check both trays and stir the noodles some to ensure that the ones on top get crispy but not burned, toss the remainder of the marinade over the noodles and bake for another 5 minutes or until the top noodles are crispy and lightly browned.
Remove trays, let cool, sprinkle with sesame seeds, chopped scallions, fresh cilantro and serve.

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Why You Should Go Plastic-Free + How To Start Right Now

2019-03-28T13:30:00.002-04:00

Even if you're not following the news about recycling and plastic pollution as closely as I am, you've probably seen some of the articles (try this one or this one or this set of photographs to start) or noticed that your garbage company or city has changed the rules about recycling of late.

The shake up in recycling is caused by the fact that China - who used to buy the vast majority of our recycling to process and turn into plastic pellets for sale - stopped accepting it in January of 2018 because it was too contaminated and was destroying what's left of their rather battered environment.

Which leaves us with a whole lot of "recycling" on our hands. A few other countries in South East Asia have been accepting smaller amounts of it but they're getting quickly overwhelmed by both the sheer volume and the messy state it's in. Facing massive price increases from waste management companies, some U.S. cities and towns have recently stopped recycling altogether. Others are now burning it all in energy-producing facilities. While producing energy from a waste product is theoretically a good idea, it's undermined by the deeply negative effect this petrochemical infused smoke is having on air quality and public health. Nish-nish!

It's a complicated mess -- our reliance on plastic, our mania for convenience and corporations' quests for ever-greater profits are turning our planet (especially our oceans) into a gigantic garbage dump that's killing marine life like sea turtles who routinely and understandably mistake plastic bags for jellyfish - one of their favorite foods.

There is no natural process that can break down conventional plastics. As a result, nearly every piece of plastic ever produced is still with us either in a landfill, in our oceans or just lying along the roadsides. Plastic doesn't ever go away, it just breaks down into smaller and smaller pieces that eventually infiltrate our groundwater, soil, food and air, filling our bodies with bad chemicals that increase our risk of cancer and other ills. That's the bad news.

The good news is that there are two levels of solutions you can pursue: personal solutions and policy solutions. Although this post will focus on the personal, I want to be clear that while personal solutions are important, policy solutions are actually far more important and effective. We can't just switch to glass storage containers and metal straws and call it a day, we have to push for systemic changes on a much larger scale. I plan to write a series of other posts on the policy solutions with clear, simple instructions on how you can help tackle things like banning plastic bags, straws and polystyrene foam in your community and putting pressure on manufacturers to change the way they package their products.

But since I know you probably spend a decent amount of time in your kitchen, we'll start today with some simple changes you can make in your own life right now. Some of these may be tougher for you than others. Most will take some repetition to cement them into habit but you'll feel much better about your impact on the world. If this list overwhelms you, just pick one or two to start, bookmark this post and come back to it when you're ready to take on another one or two.

KICK THE PLASTIC HABIT

1. Stop using plastic wrap - it's bad news. Try one of the wax-infused fabrics like Abeego, Bee's Wrap or other brands or make your own which is significantly cheaper and could be a good project to do with any kids in your life as most kids love wax! You can also get a set of silicone stretch lids to cover bowls and pots. Even easier, you can do what I do and simply cover the bowl with a clean plastic produce bag or a plate that's the right size - both work well and are don't cost a cent.

2. Stop buying foods and other things packaged in plastic. Just say "no" to foam trays, blisterpacks, clamshells, shrink wrap, plastic wrap, and the like. If you can't buy it in bulk (see below) or get it at your farmers market or in your CSA box, opt for a version sold in glass, cardboard or metal. And while you're resisting, it would be very helpful if you politely told the store manager that you are not going to buy things packaged in plastic and urged her or him to consider choosing other products.

3. Buy in bulk, bringing your own reusable containers to fill. Search for stores that sell food, soap, shampoo, moisturizer, etc., in bulk near you and/or see if you can join a mail-order coop locally. Here's my advice on this topic (old but still good.)

4. Bring your own bags and stop taking plastic bags for your fruits and veggies, too. If you're like me, you've got a ton of reusable canvas totes at your disposal. Squirrel them away in any spot you might ever need one - your car, your bike, your little grocery cart. Place them by your front door to make it easier to remember them when you head out to fill the larder. If you're in the store and realize you forgot them, either run back out and grab them or just load everything into your cart and then pack it into your bags at your car. If you absolutely have to take a bag from a store, make it a paper one. This is a habit that takes a bit of repetition to establish but, thankfully, plastic bag bans are on the rise (including right here in my neck of the woods!) so, hopefully, stores near you will stop offering plastic bags soon which will force you to remember your reusable bags. It's a good example of the power of intelligent public policy. 😁

One of my many tote bags filled with cleaned, dried, reused plastic bags for produce.

5. Replace plastic tupperware with glass and metal storage containers. My previous advice on this quest is here and it's still all true. If you want recommendations, this 8-piece set with snap lids by OXO is nice as is this 9-piece set by Utopia. I like that both are made from borosilicate glass which means can withstand dramatic temperature changes without breaking (unlike frikking Pyrex whose parent company Corelle quietly switched to using cheaper, less durable glass in its U.S. products about 20 years ago...) I'm also partial Luminarc's glass working jars with lids which I like to use for things like salad dressing and yogurt. I do own a whole lot of glass Pyrex storage containers, too. And we rely on a selection of metal Lunchbots bento box-style containers and Konserve round containers that see heavy use in our kids' lunches.

6. Don't succumb to plastic cutlery - bring your own set of reusable cutlery with you. When I was in college (twenty years ago - how did that happen?!0, I bought a bunch of sets of metal knife, fork and spoon on a ring and gave them to all my friends and family in little canvas carrying sacks I'd made. I still have mine and they're in perfect shape although the canvas carrying bag is rather dirty - I keep them in my backpack so they're there when I need them. Others have had the same idea since and now there are similar sets made out of bamboo. I am also intrigued by this folding metal spork and this 5-in-1 combination dea l (though it has a plastic handle.) You really do not have to buy anything to embrace this concept - just take your smallest fork, knife and spoon and put them in a small carrying case.

7. Skip the plastic straw - you can bring your own stainless steel or bamboo straw or just (gasp!) drink straight from your reusable cup or mug. I bought a four-pack of these metal straws years ago - they're indestructible. You can also get glass straws but it seems like asking for trouble to me, particularly if you're going to carry it around with you.

8. Use actual cutlery, plates, cups and napkins next time you host a party or event and plan to just wash it all after the fun is over. Don't forget to put out separate bins for food scraps to compost and for any recyclable cans and bottles. It might take a few dishwasher runs to get through it all but don't you want your kids to inherit a habitable planet?! If it's a really big event, you can rent dishes, glassware, silverware and napkins.

10. Bring your own mug or cup when you get coffee, tea, a smoothie or other drinks out. There are some great options out there nowadays including this double walled glass travel mug, this insulated steel mug and this insulated stainless steel tumbler. If you have time to sit down, just ask them to serve it in a china mug or a glass.

This fancy, insulated deal includes a steel top and straw - equally good for hot or cold drinks.

11. Do NOT buy water or other drinks in plastic bottles. In addition to littering the planet, they're bad for your own health (that leaching problem again). Bring a stainless steel or glass water bottle with you and use it, instead. I am a loyal Kleen Kanteen user and also really like these Hydroflask insulated water bottles. Glass is a good if somewhat heavier and more fragile option (better for adults, methinks) and Lifefactory has some nice ones.

12. Bring your own take-out containers to restaurants and stores so you don't have to take a foam, plastic, plastic-coated cardboard or aluminum takeout container home with you in your efforts to avoid wasting food. One thing I do is to leave a clean, multi-tiered, metal tiffin in the trunk of my car so I can run out and grab it if I need it. Plus, this gives you an opportunity to say the word "tiffin" which is just such a pleasure :)

13. Wash and reuse Ziploc and other plastic bags as well as sturdy plastic containers from yogurt, sour cream, cream cheese, etc. Use them until they finally give out. When they do give up the ghost, replace them with a set of washable cotton produce bags like these. Meanwhile, you've been buying in bulk, making your own yogurt and choosing milk and other products sold in glass bottles so you should not be collecting nearly as many of these containers anymore, right?

14. If you pack lunch, switch to metal containers and reusable sandwich and snack bags. There's been a lot of innovation in the last decade so there are great options out there including my personal favorites, Lunchbots stainless steel divided bento box style containers. If you're looking for something to replace Ziplocs and sandwich bags, try Lunchskins and Stasher -- even though the Stasher bags are made of silicone - which is plastic - they are sturdy enough to last for years, taking them firmly out of the single use category. Of course you can always reuse plastic containers you have on hand - something we do every day along with our Lunchbots and reusable sandwich bags. You've already got my recommendations on the best water bottles.

15. Stop using wipes. I know this is a tough one for parents of babies and toddlers (it's definitely hard for me!) but I read this article in the Atlantic recently and now I can't unsee it -- the term "fatberg" seems permanently etched in my memory 😱. Wipes are made from plastics and synthetic cellulosic fibers that will never fully degrade but instead break into microplastics which transmit harmful chemicals to marine wildlife (and ultimately, to us). So it's back to toilet paper, washcloths, rags and good old-fashioned soap and water to clean our dirty butts and kitchen counters. If you don't already have a set, try these fabulous Swedish cloths in lieu of wipes or paper towels. Environmentally-friendly (made from cotton and wood pulp-derived cellulose), washable, durable and cute to boot.

If you made it all the way to the end of this post, I am very impressed as I know it's been a long one. Feel free to leave me a comment here to let me know where you are in the journey to cut plastic out of your life. I am curious about what's been hardest and easiest for you to change and eager to hear any tips and tricks you want to share.

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6 Delicious Desserts To Make This Month

2018-07-05T10:51:00.000-04:00

These tried and true favorites make the most of what's fresh right now. Enjoy these six sweet ways to celebrate July's bounty of blueberries, peaches, raspberries and more.

Blueberry Honey Yogurt Tart with Gingery Graham Cracker Crust

This chilled tart is the perfect way to end to a hot day. Drained Greek yogurt sweetened with a little honey provides a creamy, slightly tangy base for the fresh blueberries that are just coming into season. The crystallized ginger in the graham cracker crust adds a fabulous little zing.

Wild Wineberry Sorbet

Wineberries are invasive but so tasty that I forgive them (more info on foraging for them here). Go pick some, then turn whatever actually makes it home with you into this refreshing, simple dessert. If you don't have wineberries, you can still enjoy this quick, cool dessert with good old raspberries.

Chocolate Raspberry Tart

A buttery shortbread crust holds this out-of-this-world combination of chocolate and raspberries. It is so good! It takes a bit more time to prepare than most of the recipes here but is well worth the effort.

Peach Cobbler with Biscuit Topping

This is one of my go-to summer desserts. This perfect recipe comes courtesy of a Cook's Illustrated many years back. The biscuits are made with yogurt and come together quickly. You do have to turn the oven on but not for very long - less than half an hour total. Always a hit!

Dark Chocolate & Orange Beetroot Cake

This lovely chocolate cake gets both moisture and some of its sweetness from the beets that are just coming into season. Adapted from Sarah Raven's lovely cookbook, Fresh From The Garden, this cake has a perfect crumb and a fantastic, sophisticated flavor profile. You can drizzle with a chocolate glaze or serve it with fresh whipped cream sweetened with a little maple syrup.

Peach Frangipane Tart

This lovely, rustic tart pairs the juicy sweetness of fresh peaches with the rich, nuttiness of frangipane nestled in a flaky, buttery crust. I use store-bought puff pastry to make life easier. Dufours puff pastry is the gold standard if it's available near you (though it is NOT cheap) (if you use it regularly enough, you can buy a 10-pack on Amazon) but any brand will yield a reliably tasty tart crust.

You might also like:

Rustic Plum Tart

Strawberry Panna Cotta

Wild Blackberry Sorbet

Enjoy Fresh Herbs Now AND Later - Recipes & Tips For Freezing and Drying

2018-06-25T09:19:00.001-04:00

After that long,frigd winter, I'm particularly grateful for all the bright, fresh flavors popping in my garden right now. It's luxurious to walk outside to gather a few sprigs of dill for my morning eggs, some basil leaves for garlic bread, a handful of cilantro to garnish a stir-fry or a few fuzzy leaves of apple mint to add to a cucumber-yogurt sauce.

To make these lovely flavors last beyond the summer, I rely primarily on the freezer.

I like to freeze chopped, fresh dill, parsley, cilantro and basil as they hit their stride.

It's easy- just rinse and dry them, take the leaves off the stem, chop coarsely, mix with a little olive oil and fill an ice cube tray with the bright green paste. Once they've frozen fully, pop the fresh herb cubes out and store them in a heavy duty freezer bag for up to a year. But don't forget to label the bag - it can be difficult to tell which green thing is in there once you've got a shelf full of them.

I also like to make big batches of pesto - both regular and garlic scape pesto - to freeze for the year ahead. All you have to do is toss a couple of these little, green bricks into a pot of hot, buttered pasta or a pan of polenta or risotto and you've got an instant, summer-infused treat. The only difference from the herbs above is that I sometimes opt to freeze the pesto in larger portions in these great Beaba silicone trays I bought to freeze baby food for our first son 10 years ago. We're way past that stage now but still use them all the time.

My friend, Liza recently told me she freezes her homemade chimichurri sauce -a great idea! So I made a big batch this morning with our cilantro, parsley and oregano and froze half of it.

Once tomato season arrives, I will roast them with tons of of thyme, basil, oregano and rosemary and freeze them in quart bags. One thing I love about this technique is that you can use herbs that are already flowering and you don't even need to remove the stems.

My buddy Liza also gave me the idea of making sofrito - the base for many Spanish and Caribbean dishes - and freezing it. Check out Nourished Kitchen's recipe for Spanish-style sofrito here - this one, which is cooked first, includes tomatoes rather than peppers and features Mediterranean herbs- rosemary and thyme.

Or try Serious Eats Puerto Rican style sofrito which is raw and features peppers and culantro (you can substitute cilantro). Liza also adds a little oil to the batch she plans to freeze so she can just pop a cube into the pan and get cooking.

Once pepper and tomato season rolls around, I plan to make both kinds and freeze them.

Although the freezer is my favorite, I also dry fresh sage, mint, rosemary, oregano and summer savory. You just rinse the herbs, dry them thoroughly then hang in a dry, covered location that is out of direct sunlight, has good ventilation and no mold issues. Make sure not to overfill your bundles or hang them too close to each other - you want the air to reach everywhere.

Depending on the weather conditions and the herbs you've chosen, it can take up to two weeks for them to dry out fully--you're looking for a crispy crunch when you crumble them between your fingers. If its been rainy out, I'll pop them into the food dehydrator for an hour or so to finish them off. Once they're bone dry, I crumble them into a Mason jar, cap them and store in my cool, dark, dry pantry.

There is little I find as satisfying as filling my freezer and pantry with delicious things to eat. Primal urge to survive the winter in style - ✔.

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Six Strawberry Delights

2018-06-10T10:04:00.000-04:00

Earlier this spring, I ruthlessly clipped the runners on our tangle of strawberry plants and they're rewarding me by producing like never before! There are actually enough for us to enjoy a few perfect berries in spite of the chipmunks taking a heartbreaking, single bite out of 80% of them. And they are amazing - delicately sweet and tart.

Right now is the time to enjoy them and here are six recipes you might like.

1. Pair fresh strawberries with a vanilla panna cotta - their sweet, tartness is a wonderful companion to the creaminess.

2. Make a strawberry rhubarb pie- if you've never tried it before, the combination of strawberries and tart rhubarb is surprisingly wonderful. And lots of butter and sugar don't hurt.

3. Muddle some berries with lemon juice, fresh mint and sugar to make a refreshing strawberry mint lemonade.

4. Add some other berries, apple or invasive Japanese knotweed to make a delicious strawberry crisp.

5. Make the summertime classic, strawberry shortcake.

6. Make your own jam and enjoy it all year long.

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Wild Ramp Rules - Harvest Sustainably Or Not At All

2018-04-28T09:53:00.001-04:00

Many years back, I discovered the joys of wild ramps. A few years later, I discovered how threatened they've become due to unsustainable harvesting :(

Ramps (allium tricoccum) are a slow-growing plant that's native to the northeast United States that takes many years to mature. As a result, digging them up by the roots threatens their survival as a species.

RAMP RULES

Here are the basic rules you need to follow to help ensure the survival or wild ramps:

1. Don't tell people about any ramp patches you know of. As Gandalf said to Frodo, "Keep it secret. Keep it safe."

2. Don't dig them up by the roots! Mother Nature is watching and she will put you on the naughty list.

3. Harvest a single green leaf from fully mature plants in a big, healthy patch, taking only what you know you will actually use.

4. Say something if you see unsustainably harvested ramps for sale (as in anything other than just the greens) in stores or farm stands. Be polite in your educational efforts - you can catch more flies with honey than vinegar. But I suspect a little gentle shaming via social media could be very effective if they are not inclined to listen to you in person...

5. Share this post with others to spread the word.

6. Plant your own patch of ramps and leave those growing on public lands alone.

We've planted some seeds and transplanted some young ramps to a suitable spot on our land over the years and I can attest to the fact that they grow and spread extremely slooooowly so we're just leaving them alone in hopes that someday they will grow into a flourishing patch like this one.

Here are some places you can order ramp seeds and sustainably-grown plants from. Keep in mind that they are only available at certain times of the year.

Ramp Farm in Richwood, West Virginia
304-846-4235 or rampfarm@frontier.com

Edge of the Woods Nursery in Orefield, PA
610-395-2570 or info@edgeofthewoodsnursery.com

Amanda's Native Plants in Dansville, NY
585-750-6288 or amandasgarden@frontier.net

Archewild in Quakertown, PA
855-752-6862 or contact@archewild.com

Happy growing and sustainable harvesting.

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Great Books!

2018-04-17T14:46:00.000-04:00

Although it's not food-related, I'm so pleased with my newly organized book recommendations that I'm gonna share them here anyway.

I was in the third grade when I started to read non-stop and I've never stopped. Books are both my window into the world and also my favorite method of escaping reality. My idea of paradise is a sunny room with a soft bed and a big pile of good books in it (my kids are conveniently occupied elsewhere in this fantasy.)

I recently spent way too much time combing through my GoodReads shelves, library loans, Amazon order history, and the wispy threads of my memory to put together this spreadsheet of all the books that have brought me the most pleasure and insight over the years.

I also added a second tab for all the books I want to read thanks to the wonderful recommendations of friends and family.

I am not allowing editing on this doc but I welcome you to recommend books you love via the comments on this post and you can always make a copy of the googledoc to mark up with your own likes and dislikes.

Although I've linked to the Amazon listings in my doc as that is how I research books, I urge you to support your local library and bookstore if you're fortunate enough to have one. I am particularly grateful for my library system's online catalog - it's wonderfully convenient! - though I always enjoy going into the actual building, too.

Please check it out. I hope you find something you like. 📖

Ruth Reichl's GIANT Chocolate Cake (at Normal Size)

2018-04-08T11:26:00.000-04:00

My mom had a birthday yesterday so I busted out the flour sifter and the cake pans to make something to give her year a sweet start. My 5-year-old assisted me - he really loves to bake.

I chose this recipe from My Kitchen Year by Ruth Reichl - a book I enthusiastically devoured about two years ago and still return to for recipe inspiration.

It features all the usual lovely suspects -- cocoa powder, butter, flour, sugar, eggs... But the reviews I read on Kim Severson's post about it in the NY Times Cooking section were so devotional that I had to try it.

After having some struggles in the past with the layers getting stuck in the pan, I followed Ruth's instructions of using both parchment paper circles AND a cake release and it was smooth sailing - those babies slid right out into my eager midwife's hands.

I made two changes to Ruth's recipe.

1. I cut the recipe in half to fit two 9-inch cake pans since my family is pretty small and I did not need enough cake to feed 20+ people.

2. I increased the frosting amounts a bit as I found that half of Ruth's originals led to a bit less frosting than I needed to easily cover a 9-inch layer cake and I'd hate for you to be similarly caught out. But you can find her original recipe on her site in case it's helpful.

It's delicious! Hope you enjoy it. Also, it freezes well, cut into individual slices and wrapped well against freezer burn...

-- print recipe --Ruth Reichl's GIANT Chocolate Cake
Recipe is halved and adapted slightly from My Kitchen Year

Ingredients

For the cake:

* 3/4 cups boiling water
* 1/2 cup plus 1 tablespoon unsweetened cocoa powder (not Dutch process)
* Slightly less than 1/2 cup whole milk
* 3/4 teaspoon pure vanilla extract
* 1 1/2 cups all purpose flour
* 1 teaspoons baking soda
* 1/2 teaspoon salt
* 1 1/2 sticks unsalted butter, softened
* 3/4 cup firmly packed dark brown sugar
* 3/4 cup cane sugar
* 3 large eggs (try to find pasture-raised - they're much better for everyone involved)

For the frosting:

* 3 ounces unsweetened chocolate, chopped
* 1 stick unsalted butter, softened
* 3/4 cup whipped cream cheese
* 1 teaspoon vanilla
* 1 3/4 cups powdered sugar
* 1/4 teaspoon salt

Directions

1. Preheat the oven to 350°F. Line the bottoms of two 9-inch cake pans with circles of parchment paper (I just put the pans on top of the paper and trace the bottoms with a pencil, then cut them out with scissors) and butter the paper. Drop a little flour (or cocoa powder) in the pans and turn to coat all sides then tap out the excess - this is called a "cake release" and goes a long way to helping you get the cakes out of the pans in one piece once they're done baking.

2. Whisk together boiling water and cocoa until smooth. Then whisk in the milk and vanilla. Sift together the flour,baking soda, and salt.
If possible in a standing mixer, beat together the butter and sugar until pale and fluffy. Add one egg at a time,beating well after each addition. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour. The batter may look curdled.

3. Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean and the cake begins to pull away from the pan, 25-30 minutes (mine was done at 25). Turn the cakes out onto a rack to cool completely.

4. Make the frosting: melt the chopped chocolate in a double boiler or in a bowl set over a pot of simmering water then let it cool to room temperature. Beat together the butter and cream cheese until light and fluffy (I had regular cream cheese so I just beat it with my electric beaters for a while before adding the butter to it). Add the cooled chocolate and the remaining ingredients and beat until thoroughly combined. Assemble cake only when the cake layers have cooled completely.

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A Few Great Cookbooks

2017-12-20T20:57:00.001-05:00

I interrupt my months-long silence to bring you this short, sweet post about five inspiring and instructive cookbooks you or someone you love might enjoy.

The Fearless Baker by Erin Jeanne McDowell and with beautiful photographs by my dear friend, Jennifer May. If you like to bake, this is the book for you. You can go as in-depth as you care to go with her excellent advice. It was at the top of Melissa Clark's list of the best cookbooks in the NY Times.

Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat. Samin is something of a culinary celebrity in the San Francisco Bay Area - she's a Chez Panisse alum whose been credited with teaching Michael Pollan how to cook. In this book, she teaches you to home in on the key elements that make food taste good and stop worrying so much about measurements. Great for anyone who wants to develop a more holistic, intuitive sense of cooking.

In My Kitchen A Collection of New and Favorite Vegetarian Recipes by Deborah Madison. I love everything Deborah Madison writes and this is no exception - more elegant yet down to earth prose that makes her recipes sing. She's one of the people I would most like to share a meal with, preferably one she's cooked.

Smitten Kitchen Everyday: Triumphant and Unfussy New Favorites by Deb Perelman. If you're a fan of Smitten Kitchen blog or of Deb's first book, you're in luck - there's more! 101 brand new recipes await you including a killer carrot ginger dressing that reminds me of the Dojo restaurant I ate at when visiting NYU on a college tour years and years ago. She's a powerhouse and the book is filled to bursting with tasty, creative food that will not take you hours to prepare.

Small Victories - Recipes, Advice & Hundreds of Ideas for Home-Cooking Triumphs by Julia Turshen.

This book came out last year but I somehow missed it until recently. It's such a lovely read and makes me devilishly hungry. The many spin-off recipe ideas Julia provides at the end of each recipe make it worth three or four cookbooks in one. I am leaving it open on the cookbook stand on my kitchen counter and plan to make my way through it recipe by recipe.

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