One of the things I like about How to Cook Everything Vegetarian is that many of the recipes include multiple variations. So instead of one recipe it is 3 recipes or in the case of Boulangerie Beans with Potatoes you are given 6 recipes. But it is such a simple formula, there are [...]
They’re good. (We will just leave it there.) They are low in fat and a fabulous source of complex carbohydrates, fiber, and protein. And they are cheap too, especially if you buy dried ones in bulk. And, by buying dried ones can also reduce the amount of sodium in them and [...]
One thing that is off limits to veg*ns that pay attention is Worcestershire Sauce. Why? Well, if you didn’t click that link to read the interesting history of the sauce, I will tell you- anchovies are a main ingredient. Kind of puts a crimp in your Bloody Mary drinking since so many [...]
If your answer is yes, today is your lucky day.
On January 27, The New York Times published an article by Mark Bittman called Rethinking the Meat-Guzzler. I have been contemplating mentioning it here but wasn’t sure what to say. I really wanted to focus on this one part of the article:
To put the [...]
Baking… how do I dislike thee? Let me count the ways:
1. Baking requires more attention to detail than cooking in terms of measurement. I pay attention to details all day at work. I don’t want to do it to that degree when I am trying to relax (as you can probably tell [...]
