Caribbean Stew and a Thought or Two

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When I came across this recipe while thumbing through my copy of Moosewood Favorites, I realized two things: 1.) I love and have always loved how eclectic Moosewood's recipes are. It never seems to matter how inauthentic or random they are--the flavor combinations are always on par. Cooking from Moosewood is like a free pass to Ma's place; every creation tastes perfectly rugged and love-filled. 2.) I am completely enamored with the Caribbean. I have dreamt of traveling there ever since I first heard the Beach Boys' ...

Icebox Corn and Pea Soup

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If there's an overarching rule that dictates what I cook in my humble Midwestern kitchen, it's a deeply instilled desire to waste less that ultimately sways my decisions. It's a trait I was born with, I'm pretty sure. I have one memory in which I must have been about six years old where I got rather upset that someone in the house was about to open a new box of cereal when there was one already open. (Or, it could have been that I really ...

Walking Home to Chicken-Chickpea Curry

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Last night I donned my black fleece jacket and a scarf I "borrowed" from my mom and headed out for an evening walk around my neighborhood. My attire proved passable as my blood began to flow more rapidly through my veins, though it was the first walk I've taken this year that caused me to consider my layers. I remembered I had cheeks as I strolled down Portland Avenue, observing activity in the lit homes as I passed. Miley Cyrus belted her anthems through my ...

Cauliflower Fried “Rice”

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If someone asked me if I've ever dieted, I would answer: I drank only juice for 36 hours, then got bored and chewed again, does that count? I ate nothing for a day, does that count? I consumed five bowls of shredded wheat and nothing else one day, does that count? I love food too much to "diet." But every once in a while I like to adopt a new eating lifestyle to cleanse my system, challenge my cooking skills, or just see how my body reacts. I often ...

Sweet Potato-Black Bean Tacos: A Perfect Composite

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Whenever someone asks me my favorite color, I always struggle a little because I really do love green in all its verdant shades, but I like the contrast of green and purple, or orange and blue much more. In a similar way, these tacos to me are entirely about the composite flavor. I could take or leave each ingredient on its own, but the combination of black beans, sweet potato, a splash of citrus, a kick from chili powder, cilantro, and avocado comes together in ...

the tRuth About Kale and Butternut Squash Salad

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For me, kale is a tough cookie. Well, it's a tough green, but you know what I mean. It's a vegetable that took me a long time to warm up to, and one I'm still unsure of today. It's a texture thing for me. I do love my greens, but I don't particularly enjoy the sensation of nomming on green paper. In my book, kale is an ingredient, and not a straight-up food. It can either make a recipe a success or a disaster depending ...

Ravenous for Baba Ganush

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A couple days ago, I was hungry. Not like, "Hm, I could definitely eat a few bites right now," but more like the type of hungry one feels growing in the depths of her stomach for several noticeable hours. For me, this is the best type of hungry, because these are the times I'm most inspired to cook. What's more, when I'm this hungry, I know it will be worth the wait to eat a a real meal, rather than grazing on snacks. And thus, the idea ...