Perhaps you’ve noticed, but things have been a bit more quiet than normal around here lately. Final exams have passed, and the photos are coming in fast and furious, but the number of forthcomi...
Pack your bags and don’t forget your sunscreen- For the next leg of our global cooking conquest, we’re headed to Spain! Barcelona, Spain, to be precise, where dishes sparkle with bright, ...
In case you missed it, click here to see part one. Pepper Spectacles Bowtie Buttons Lavash Clutch Romaine Mini Skirt Bouquet Garni Boutineer Orange Headphones
Moving right along on our culinary world tour, our next stop will be in Lyon, France! Although I’ve never been to Lyon, I have visited Paris, and am rather familiar with one French specialty in...
First, I believe there’s some unfinished business to attend to: Someone won a copy of Dreena’s latest masterpiece, Let them Eat Vegan! The random number generator has spoken… That m...
White gazpacho has been something of an enigma to me ever since I first learned of its existence. Thick, rich, and creamy, it seemed the absolute antithesis of the light but bold, veggie-packed tomat...
Roots firmly planted in cozy New England, I hardly fancy myself a traveler, but who could be content to leave so much of the world unexplored? So many cultures to discover, beautiful places to visit,...
For a day commemorating a Mexican military victory back in the 1860′s, you’d think that Cinco de Mayo would be a bigger deal in Mexico than the states. An excuse to drink beer, make merry...
A title like that truly needs no further introduction, but I still can’t resist gilding the lily a bit. To anyone in the market for a well-rounded cookbook with delicious ideas from breakfast t...
Wild edibles can be elusive creatures; hiding where you least expect them, and absent where they aught to be found. A hunt worth pursuing, it just takes a bit more effort to get dinner on the table i...
New cookbooks are born every day and the internet is flooded in a sea of recipes, free and for profit, good and bad, garnering raves and rants alike. Still, it seems that the hunger for more can neve...
“You always hurt the one you love,” or so goes the pervasive pop music refrain, but truer words were never spoken- Especially when it comes to cookbooks. Tidal waves of new books continue...
You guys- You lovely, lovely people out there, reading and baking your hearts out- I think we need to talk. We’ve been seeing each other for a couple of years now, and suffice to say that thing...
For a soft-spoken gal with a powerful fear of public speaking, one thousand posts is a stunning, if not downright shocking, milestone. Who knew I had so much to say in the first place? Strung togethe...
It’s reasonable to expect a scorching summer ahead, at the rate the temperature is rising already. When was the last time you could even dream of donning shorts and flip flops come mid-April? I...
May the record show that despite previous protestation, I honestly do have nothing against the union of strawberry and rhubarb. They’re a great couple who seem genuinely happy together, so who ...
Rumor has it that the May/June 2012 issue of VegNews has already been spotted in the wild, so I can’t wait a moment longer to share my photographic contributions. This particular volume has bee...
Sauces are the unsung heroes of every meal. Quietly, selflessly, they accept their role as the supporting actors, and yet they’re often the most flavorful element in the whole production. The s...
One sip of almond milk, so many years ago, was all it took to convert me to a believer; I haven’t looked back to soy ever since. Smoother, creamier, and without the distinctive bean-y undertone...
The beauty (and exquisite torture) of many Jewish holidays like Passover is that they’re not just one-day affairs, but week-long “celebrations.” When those particular events carry d...
Egg? What egg? Of course I was born this cute and fuzzy! Chick adapted from Anna Hrachovec‘s adorable tiny chicken pattern.
“Keeping a well stocked pantry” would be a very generous way of describing my penchant for collecting odd ingredients. A certifiable food-shopaholic, any interesting spices, unusual beans...
Sticky Fingers Bakery has long been a sweet sensation within the vegan community, serving up pastries and other delights in the Washington, DC area since 2002, accumulating numerous awards over the y...
If rhubarb were playing on a team, would anyone actually cheer for it? A sad, unloved vegetable with an identity crisis, rhubarb is always paired up with the show-stealing strawberry, smothered by sw...
A curious craze if there ever was one, kelp noodles have gained popularity in leaps and bounds, going from unheard oddity to pantry staple for many overnight. Though still a more difficult ingredient...
…And it may have something to do with the fact that it’s National Peanut Month! It’s true, March has been designated as the official time to celebrate the humble peanut, in all of i...
For once, spring has sprung up a bit early, and the long, sunny days are simply glorious. Mid-60′s, clear skies, little humidity; If only the weather could stay this perfect all year round! The...
Pea Pearls Raspberry Ring English Muffin Coin Purse Corn Shoe Habanero Earrings This is the first part of a photo series I’ve devised for my conceptual photography class. Expect the second half...
For once, Pi Day has lined up beautifully with my baking plans, and I’m not ill-prepared for the holiday like most years past. The trusty recipe index makes no secret of my baking habits, and i...
The dust is finally beginning to settle after the final grueling round of edits for Vegan a la Mode, and I can breathe more easily once again. It may actually be done. Such a crazy thought, to consid...
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