Photo: selkie30

The combo of grape tomatoes and rice vinegar add sweetness to this bright, vegetarian side.

Photo: avlxyz

When mixed with equal proportions of water, chickpea flour can be an egg-replacer for vegan recipes. Used to make pakoras and papadums prevalent in Indian cooking, this gluten-free flour is high in protein, making it a great base to this warm chickpea and tomato salad.

Photo: Fahara

With a projected weather forecast of 65 degrees for this coming Thursday in New York City, many folks, myself included, have come to the conclusion that dreary winter is long-gone and springtime is right around the corner. What better way to celebrate the return of warm weather with a meal that allows the fresh and seasonal cherry tomatoes peaking up at local markets to undoubtedly shine.

Cherry tomatoes, when sauteed in extra-virgin olive oil for no more than ten minutes, slowly begin to cook down and burst, their juices exploding in a heat-ridden pan. Add garlic, a few pinches of red pepper flake, a cup (or two) of wine, and suddenly, after a few minutes of emulsion, a pasta sauce appears. The flavors from using peak-season cherry tomatoes are so decadent, only few ingredients follow to simply avoid overpowering the main star of the tomatoes.

The success of this dish lies in its simplistic preparation and very short ingredient list. In fact, you may already have most of the ingredients necessary stocked in that pantry of yours and not even know it. Read More

Photo: Aine Carlin

I’m slowly but surely “vegan-izing” all my old recipes. Slowly because I rarely think about the meals I used to cook. Not that they weren’t good, but I have absolutely no cravings or hankerings after any of the meat and dairy laden fare that once came out of my kitchen.

Hubbie, on the other hand, does occasionally talk about the wonderful Carbonaras and yummy Frittatas I produced that became firm favorites in my extensive food repertoire. Of course, he would never really want to go back to our old omnivorous ways but there is a certain nostalgia for comfort food that has brought you joy in the past.

So I was set about transforming some of my classic dishes into vegan wonders in their own right Read More

Photo: Matt Essert

Tomato soup may not seem like the most summery thing in the world, but I’m getting a bit tired of all this “summer food.” Sometimes I just want a nice, hearty soup. And besides, tomato season is here and you should really be making the most of that, so why not create a tasty and nutritious soup for Meatless Monday?

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Photo: Matt Essert

In my opinion, a fifth season should be officially added to the weather: tomato season. Fresh tomatoes are unlike anything else. We eat tomatoes and tomato-based foods all the time, but there is nothing quite like a firm and delicious tomato. You should really eat as many fresh tomatoes as possible over the next few weeks to get your fill. Read More

Photo: Adam Macchia

KITCHEN DAILY VIDEO

Mediterranean flavors make this chicken salad great for hot August lunches. I like to use za’atar, a Middle Eastern spice, for a special touch.

If you like my summer salad recipes, watch my Roasted Corn Salad video here. Read More

Photo: Renee S.

Pasta is something that is great to make all year round. In the winter, you can use a heavier sauce, and in the hot days of the summer, you can go for something more refreshing and light. This recipe uses two great summer ingredients: lobsters and tomatoes. Read More

Photo: the prodigal untitled13

French baguettes are a perfect complement to just about anything, even as a snack or as the base of an appetizer. Often times, I buy too much and end up with stale leftovers. That’s when I crack out my easy 5-minute appetizer handbook Read More

Photo: Linda Wagner

Let’s face it, you’re busy. You’re constantly on the go. You don’t have time to prepare healthy meals for you and your family. I get it. I really do, ’cause guess what? I’m busy too!  Read More