January 27, 2024
I used Raspberry Oranges, one of the darkest kind of blood oranges, for this recipe by Rainbow Nourishments. It started with some juicing… This upside-down sake was sure to be a stunner with citrus like this. Because the juice was so dark, the batter took on a hue that wasn’t Read more…
February 10, 2015
Plants give us such glorious things: fruit, seeds, roots, tubers, bulbs, stems, leaves. And how delicious are these parts? To think that we eat the reproductive organs of plants? It’s all very wonderful, like we’re eating life. And in the case of bright, juicy blood oranges, it feels even more so. Read more…
January 21, 2014
Rainbow chard. I wrote a long and rambling description of how beautiful these stalks are, how I handled them like precious art, before chopping and ingesting them… but it was a bit much. Trust me, you’d be creeped out by my love of these stalks and then I’d be embarrassed. Read more…
August 23, 2010
On sunny Sunday, August 1, 2010, I found inspiration in the pages of The Electrician‘s omnivorous cook books as he manually labored in his yard. A proper vegan bunch! Complete with the works: traditional brunch staples, both sweet and savory, served on vintage China and vividly colored fabric with tasty Read more…
February 15, 2010
The regular menu at Pawtucket’s Garden Grille, a vegetarian restaurant north of downtown Providence, was wholly promising. I very much looked forward to dining there, the most asterisked entry of my Providence hit-list. But in town for heart-day, we would feast on their special 5-course prix fixe menu designed exclusively Read more…