I absolutely adore chutney. It offers sweet, sour and heat in one delicious dollop. Classically served with Indian food as a condiment, chutney can also harmonize with other dishes as I discovered las...
Making pumpkin soup is one of our Halloween week traditions. Last year, it was pumpkin tortilla. This year, we tried a Thai-inspired recipe for pumpkin curry with peanut butter and coconut milk. ...
At the risk of overdoing the post-mortem Gourmet coverage, we're looking back at one of our favorite vegetarian recipes from the magazine: Kemp's Black Beans from Executive Food Editor Kemp Minifie. I...
There was a time when "going vegan" seemed like condemning yourself to a diet of brown rice and textured vegetable protein - with carrot sticks for dessert. Vegan cooking has come a long way since the...
We're still getting fresh local tomatoes in in the Bay Area and will continue to do so into October. Such glorious abundance! So far this season, I have canned whole San Marzano's, tomato jam and am...
Q: I'm faced with a dilemma. I've been experiencing migraines on a (near) daily basis since early July. I'm going to the doctor for it, but I've heard that a carb-free diet can help keep them at bay. ...
As we head into the end of September and the days shorten and cool, we may be fooled into thinking it's autumn. And it is, sort of. But the summer bounty is still rolling in, as evidenced by the bri...
Name: Jennifer Location: Long Beach, California How are you staying cool? Coconut "ice cream" with local strawberries and pistachios ...
My kitchen is overflowing with tomatoes, a 'problem' I truly love and appreciate! I'm making plans for tomato chutney and tomato jam and homemade ketchup. Canning projects are being penciled in and ...
It's late July and unless you live in San Francisco where it was 60 and foggy this weekend, you probably don't want to stand over a hot stove today. And if you've planted a big garden, you may be loo...
Known on Flickr as norwichnuts, Janet Hudson consistently shares gorgeous, mouthwatering food photos and recipes – and they're all vegan! With both plums and figs available at our farmers' marke...
In our home we face diabetic challenges and issues with dairy. Plus, to be honest, we're not big breakfast eaters. But that's not really an option when you need to keep your blood sugar level and s...
In The New York Times today, Melissa Clark writes about her ex-mother-in-law's Italian stuffed artichokes. It's a dish we've made and shared with you before, only ours has one distinct difference. Rea...
For a vegan, traveling can be a bit daunting. Unless you’re heading to a city with lots of vegan food options, how can you be sure your trip won’t be ruined by endless side salads and dry toast? A...
Two ingredients. That's it. Well, if you want to be a stickler and count salt and pepper and a touch of olive oil, it's five. OK, and water makes six. But the oil method is optional, so we're back t...
Muhjadarrah is an Arabic dish, made with a few, very basic ingredients: rice, lentils, onion and oil. That's it! It will go a long way towards satisfying many of your New Year's culinary intentions...
When we entertain, we often find ourselves serving a mix of omnivores, vegetarians and vegans, and it always takes a little planning to come up with dishes that everyone will enjoy. When it comes to a...
One of the challenges of entertaining is the many food allergies, issues, sensitivities and aversions guests can bring with them to the table. It's impossible to please everyone, but this soup goes a...
Ice Cream Chef: Hannah of My Sweet Vegan & Bittersweet Blog What inspired this recipe? Apricots are at their peak right now, and I just couldn't resist loading up on the golden stone fruits while...
English peas, which popped up in the farmer's markets in May, are on their way out of season, so we've been buying them up before they're gone....
Recently we bought a package of dried fava beans and made this delicious recipe that goes back thousands of years in Egypt....
While I’m not a strict vegetarian/vegan, I’m still a little surprised to find myself intrigued by a provocative magazine based in San Francisco called Meatpaper, “a print magazine of art and ide...
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