INGREDIENTS: 1 container (12 oz.) silken tofu (Mori-Nu is good) 1 tablespoon honey or agave syrup 2 cups semi-sweet chocolate chips 1/3 cup coffee liquor or chocolate orange liquor 1 teaspoon pure vanilla extract 1 prepared chocolate graham cracker crust METHOD: Place tofu and honey or agave syrup into a blender or food processor. Process...Read More

This is the perfect dessert to make when you have family or guests with different dietary preferences. You won’t have to make something ‘special’ — vegans and non-vegans will love this tart! INGREDIENTS: 2 packages (12 oz. each) silken SOFT tofu (Mori-Nu is very good) 1/3 cup sugar 8 oz. excellent quality dark chocolate, broken...Read More

Because these caramelized onions are so deeply flavored, any style of extra-virgin olive oil is suitable for this recipe. Be patient while cooking the onions. Long, slow cooking renders them sweet with a lasting flavor. You can prepare them ahead if you wish. And use the best imported balsamic vinegar! The intensity of balsamic vinegar...Read More

INGREDIENTS: 1 lb. of ripe ground cherries, halved (about 2 cups) 1/2 lb. of ripe dry farmed tomatoes or cherry tomatoes, diced (about 1 cup) 1 large jalapeno chili, seeded, finely minced 1/2 cup minced red onion 1 small clove garlic, minced 1/4 cup chopped fresh cilantro leaves 1/2 teaspoon salt Pinch of ground pepper...Read More

This dish was inspired by a small plate that a chef sent out one hot night almost thirty years ago. It was one of those things where the chef was being thrifty, but I would have paid gladly for this great combination of cool crunch and silky, nutty-flavored sauce. As it was, the waitress brought...Read More

Most people think of hummus made with chickpeas, but this version using chestnuts is equally delicious! INGREDIENTS: 10 oz roasted chestnuts 1/2 cup tahini paste 1 large garlic clove 1/2-1 cup water Juice of 1 lemon 1/2 teaspoon cumin 1/4 cup extra virgin olive oil Kosher salt and pepper, to taste Pita chips METHOD: Place...Read More

Serve this spicy curry with warm naan, pita bread, or fragrant jasmine rice. INGREDIENTS: 1 large eggplant 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1 medium onion, thinly sliced 1 tablespoon ginger garlic paste (available at Indian markets) 2 teaspoons garam masala (or more to taste) 1 tomato, diced 1/2 cup plain yogurt 1...Read More

Here is my version of this Lebanese eggplant dish. The tricks are to use a good qualityolive oil, fresh eggplant so the dish is not bitter, and grill the eggplant for a nice charred, smokey flavor. If you can’t grill use the broiler, but lower the rack so the eggplant has time to take on...Read More

INGREDIENTS: 4 cups mixed, unpitted olives (i.e., picholine, Nicoise, and kalamata) 3/4 cup extra-virgin olive oil Wide zest strips of peel from 1 lemon and 1 orange 4 dried bay leaves 3 tablespoons fresh rosemary leaves (removed from stems) 1 tablespoon fresh oregano leaves, chopped Garlic Confit (recipe below) 1/4 cup balsamic vinegar METHOD: Combine...Read More

I love chunky vegetable braises where I treat the vegetables like meat, browning them and then cooking them in a modicum of liquid. This recipe lists zucchini, but you can use other summer squash just as easily. Just remember to cut them into asymmetric sizes. Use a roll cut for long squash, and for things...Read More