Sofrito Black Bean Veggie Burgers

Last week, when Lesley showed me how to make tostones, she also made a dish of simple black beans that I loved: they tasted fresh and bright, and weren’t the least bit leaden. Sofrito was the secret. It’s a Spanish flavor base (one that found its way throughout the Mediterranean, to the Caribbean, Latin America, …

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Cashew-Leek Veggie Burgers for Brooklyn Table

Last weekend I had the extreme pleasure of being asked to prepare a veggie burger for December’s Brooklyn Table dinner. I’d attended several of these dinners over the past year or so and have been repeatedly amazed by Paul, Nicole, and Anna’s culinary skill, dedication, creativity, and finesse. They cook scrumptious (and labor-intensive) 8-course meals …

Recipe Recap

I've been busy lately and have lots to share. I just spent half of August at my Dad's house in Charlotte, NC, and while I was there, I went on a day trip to Asheville. Asheville is a lovely place that seemed magical because of the mist, fog, and rain. The photos on this post …

Beet “Tartare”

Did anyone miss the news that many store-bought, soy-based veggie burgers have been found to contain hexane? Did we need another reason to make our own veggie burgers? I didn't think so, but it can't hurt to coax the flame every now and then. This burger is an admittedly kooky one.  The inspiration—need I even …