In her new cookbook “True to Your Roots: Vegan Recipes to Comfort and Nourish You,” Carla Kelly uses some tricks to reinvent vegetables in creative ways.
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When you speak to Jodi Berg, you find yourself hoping she’ll channel a little bit of Dan Aykroyd.
Rice salads are a summertime staple, perfect for picnics and al fresco dining. It just makes delicious sense. They are versatile, unfussy and can be served warm, room temp or chilled. Rice salads also are the perfect side dish that can be turned into a main meal just by adding some rotisserie chicken, tofu or fish.
TORONTO Planning to serve turkey, mashed potatoes and carrots yet again for Thanksgiving this year?
While a roasted bird and all the trimmings are traditional classics, others opt for an unconventional approach.
At chef Anna Olson’s gathering, seafood will be on the menu.
No matter what you serve for Thanksgiving, planning is key.
“If cooking stresses you out, then you gotta keep it simple or you’re just not going to have fun at your own Thanksgiving party. But some people really love planning those details,” says chef Anna Olson.
MIAMI Before there were Food Network icons and cultish produce, before farm-to-table was a philosophy and cake decorating became a competitive sport, there was Emeril Lagasse.
Until I went off to college and became a vegetarian out of financial necessity, beans really weren’t a part of my life.
Most of the foods we eat even among those of us for whom eating is a career pass our lips and leave not even a fleeting memory. Most foods.
But then there are those that linger not just on our tongues, but in our minds. Perhaps by association of a time or place or person, or simply by the power of their own deliciousness. Somehow these foods take on another life for us.
Sometimes restaurant meals really stun you. You experience a dish so amazing you find yourself saying, “Oh, I could never make that at home.” But then you pause for a moment and think, “Or could I?”
MIAMI ‚Before there were Food Network icons and cultish produce, before farm-to-table was a philosophy and cake decorating became a competitive sport, there was Emeril Lagasse.