embodied eating, skillful nutrition + transforming your relationship with food
Caramelizing onions softens their intensity and brings out their natural sweetness. For the best results, don’t overcrowd pan, or onions will steam, not caramelize. Longer is better; the 20 minutes suggested in this recipe is really the minimum. If you have time, go for 30 minutes …
Traditionally made and served during Hanukkah, latkes are small, savory pancakes made from a base of potatoes, and often incorporating other vegetables. I added carrots for a hint of sweetness and burst of color. Heirloom carrots, in red, purple and yellow, are gorgeous in this recipe.
When you’re just so over kale: here’s the perfect, simple holiday salad to start your festive meal. I used lighter, zestier winter greens—radicchio and arugula—for a bright flavor and lovely color. The walnut oil in the vinaigrette adds volumes of flavor, with zero effort; hazelnut …
Last winter, rushing to beat a mighty snowstorm that laid waste to most of my yard, we fashioned a makeshift cover for my still-thriving greens garden. We drove old tent stakes into the ground, connected those with PVC pipe, then draped sheets of thick plastic …
The first time I saw a Brussels sprout, I was instantly smitten. Nothing had ever been so darling as these tiny, emerald cabbages, round and charming and utterly perfect in their smallness. I anticipated my first bite, knowing it would taste of nectar, sweet and …
Of all the vegetables on the farm, the onion is certainly the most patient but least celebrated. Months after more delicate offerings have perished on the vines, weeks after even the hardiest greens succumb to frosty weather, onions lie in wait. Even under a light …
