Like a lot of folks, I tend to gravitate toward lighter foods as the weather warms up, moving away from hot soups and stews to sprightly salads. Yes, I know...the s word. Vegans can be wary of salads because omnivores assume they're all we eat, and omnivores are wary of salads because, well, I'll admit they can be boring and unfulfilling. Obviously, it doesn't have to be that way.
Read MoreRoasted Tempeh and Cauliflower With Meyer Lemon Aioli
Meyer lemons are a fun way to add variety to your cooking in the cold weather months. They're usually available from late fall through early spring and are becoming easier to find at conventional grocery stores. They're smaller than your standard lemon, have thinner rinds and are slightly sweeter and less acidic. I came up with this recipe to make use of them in a savory fashion, and it's become one of my favorite meals.
Read MoreSpaghetti Puttanesca
The renowned spaghetti of working girls is, as you might expect, spicy, salty and bold. It's also quick, cheap and a flavorful dish to whip up when you don't have a lot of fresh ingredients on hand. In fact, one tale of this recipe's namesake is that it was created by a cook who had to throw some scraps together for customers at closing time. They had asked him for una puttanata qualsiasi or "any old bullshit".
Read MoreTamale Pie
Casserole season is upon us! Let's start with one that everyone seems to dig - good old fashioned, American tamale pie.
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