You might think I’ve gone off the deep end, advocating that you puree and ferment nuts to make your own plant-based yogurt. And of course, you’re right, this isn’t something everybody has the time or energy to do. However, I see many people in my...
This deeply nourishing North African soup (called harira in Arabic) is traditionally eaten after sunset and just before sunrise during Ramadan, the Islamic month of fasting. As with so many Mediterranean soups and stews, there are as many versions of harira as there...
When life gives you lemons, make avgolemono. This delicious, lemon-flavored soup is the perfect meal for anyone seeking creamy, soothing comfort on a cold winter’s night. Being deeply nutritious and easy to digest, it also makes excellent convalescent food....
You’ve probably heard of the classic Spanish potato omelet, tortilla de patatas, a.k.a. Tortilla Española. They serve this delicious, yet super-simple, dish in every tapas bar in Spain and often eat it as a light lunch at home. There are as many version of tortilla...
This cake is based on Claudia Roden’s famous orange & almond cake, where whole oranges – including skin and pith – are cooked for 2 hours before being blended into a puree and mixed with the other ingredients. While I’ve always loved the ingenious simplicity of...
