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Beloved Carrot Cake

This was the most popular dessert for many decades and is the most requested recipe on my blog. A decadent, moist cake with a healthy density that works well as a sheet cake, round-layered cake or even a wedding cake.

Skordalia with a history

Anthe’s Skordalia During the peak of summer in August, when the hot Sahara-born Sirocco winds blanketed the countryside, Aloni-sites were where families gathering for the cool breezes coming off the sea from Kalathas. Men would sip on cafes, while women would sometimes bring a bowl of fresh-picked almonds to crack and catch up on the… Continue reading Skordalia with a history

Inspiration from Anthe

My recipe takes inspiration from the original while using local ingredients and seasonal tastes. The authenticity is rooted in Greek tradition while paying homage to how so much in America is built upon, or influenced by, Greek foundations.

Pepita and Fire Roasted Poblano Pesto

My first experience with a pesto-style dish was in my Greek grandmother’s house.  Yia Yia prepared every family member’s favorite dish and my father’s was skordalia, the traditional Greek garlic sauce.  As a child in Crete, where almonds are plentiful and full of flavor, her mother taught her the art of the dish; she learned… Continue reading Pepita and Fire Roasted Poblano Pesto

Learning How to Eat

Mainstream America does not emphasize food as a key to a quality life and source of longevity.  Food is mostly used as a sensual sideshow and necessary evil.  One the big challenges we face, especially in dire times, is to reconnect with the earth’s culinary heritage. Not only the exclusive diets of the privileged, but those… Continue reading Learning How to Eat

Artisanal Fermentation

Each day, 30 to 40 minutes is usually spent cooking. Fast traditional cooking is wonderful, but the traditional slow and carefully prepared dishes add depth, perspective and an understanding of the true meaning of the food. I like to use traditionally prepared condiments, such as tamari, ume plum vinegar, unpasteurized miso, cured olives, salted capers… Continue reading Artisanal Fermentation

The Yoga of Small Bites

Across the country, top chefs have adopted serving a series of small bites to their discerning customers in order to present food at its purest and freshest state.  In those culinary emporiums of the celebrity chef, the goal is to immerse the senses in the wonders of gastronomy.  Through visual presentation, tactile sensation, aromatic teases… Continue reading The Yoga of Small Bites

Vegan Love Bites

A Lifestyle of Romance This is the time of year to shake off the dust of distraction, polish our manners and look for creative ways to express ourselves romantically.   Often the centerpieces of these endeavors are built around sensual foods and, when wooing our loved ones on Valentines Day, chocolate rules supreme. The roots of… Continue reading Vegan Love Bites

The Great Plains Heartland

State of the Veg Union Part 4 Traveling east, through amber waves of grain, to Lincoln, Nebraska, on our San Diego to Detroit restaurant tour, my wife Sara and I marveled as the Rocky Mountains disappeared into the ground and flattened into the Great Plains of the mid-west. We pulled into the historic Haymarket District of… Continue reading The Great Plains Heartland

Extraordinary Grains in Historic Eastern Market

When I was in Michigan recently,  I participated in events ranging from cooking demonstrations and classes to lively talks about how food is medicine.  After all the work was done, my favorite past-time was hanging out with the organic farmers in the local farmers markets. One of my more memorable stops was at the historic… Continue reading Extraordinary Grains in Historic Eastern Market