Skip to content

Sides

Apple Stuffing

Featured in A Friendsgiving Picnic by Melissa Fairchild Clark 1 tablespoon grapeseed oil (or other high-smoke-point oil) 1 onion, diced 2 cups sliced celery (about a whole head) 2 Fuji apples, diced 2 cloves garlic, minced ¾ cup parsley, roughly chopped ½ loaf whole wheat bread, diced or torn (we used La Farine’s) ½ teaspoon…

Read More

The Spice Whisperer’s Coriander and Fennel Spiced Cabbage

  Recipe by Vinita Jacinto from The Spice Whisperer Make House Calls This rustic dish is common in North India, where cooks might vary the spices according to the seasons or Ayurvedic needs. Cumin seeds might be used instead of fennel, and red chile powder and/or green chiles could be added to generate heat. Jacinto created…

Read More

Panch Phoron Brussels Sprouts

This recipe comes from nurse, nutritionist, cook, and world traveler Roshni Kavate and Alembique Apothecary owner Babak Nahid. It features panch phoron, a bittersweet and aromatic five-spice whole-seed spice blend used in Bangladesh, Eastern India, and Southern Nepal. It typically consists of fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. These seeds…

Read More

More mushroom recipes

Wild Mushroom Pizza By Toby Garrone of Far West Fungi 1 teaspoon olive oil Pizza dough (use pre-made or make your own) 1 tablespoon butter 1 pound assorted fresh wild mushrooms, cut into ¼-inch-thick slices 1 teaspoon dried thyme Salt and pepper to taste 1 8-ounce package cream cheese 4 ounces fontina cheese, shredded 1…

Read More

FALL HARVEST RECIPES

From the Institute of Urban Homesteading There’s a common challenge for backyard vegetable gardeners at this time of year: what to do with all that produce! K. Ruby Blume, an avid home gardener with a large and thoroughly planted yard in North Oakland, knows the problem well, but as director of the Institute of Urban…

Read More

Properly Cooked Brown Rice

Excerpted from THE COMPLETE TASSAJARA COOKBOOK by Edward Espe Brown, © 2009. Published byarrangement with Shambhala Publications, Inc., Boston. Shambhala.com 1 cup brown rice2 cups water½ teaspoon salt1 tablespoon butter or oil Rinse and drain the rice, then soak it in the water for 1 hour (optional). Put both rice and water into a heavy…

Read More
Scroll To Top