"My goal is not to push myself to the edge. It’s to grow but not to push myself over the friggin edge."
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Reminiscent of Pasta alla Norma but fresher-tasting with basil and cherry tomatoes
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Raw zucchini and cooked tomatoes!?
I got to attend the Fancy Food Show this week, courtesy of the wonderful and well-connected Jenn de la Vega. It was at the Javits Center and covered…
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Potatoes, Swiss chard, and a panko-parmesan crust
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By the way, we’re almost ready to start shipping the book of veGAN, the food+art book I was working on last year with the artist Helena Sarin. Sign up…
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Inspired by the Indian dish, a carrot cake full of fried raisins, cashews, and cardamom
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soft leaves