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Flaxseed and Herb Crackers
These gluten-free crackers are made with almonds, flaxseed, and garbanzo bean flour, but they have all the savory snap of commercial wheat-based crackers. Serve them with vegetable-based dips or...
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Pickled Rhubarb
1/4 cup sugar 1/2 cup water 1/2 cup rice vinegar 1 teaspoon salt 1/2 teaspoon red pepper flakesread more
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Fried Okra with a Kick
When frying okra pods whole, I usually soak them in buttermilk (about 1½ cups to 1 cup seasoned cornmeal) to give their coating a fighting chance of hanging on.read more
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Mrs. Marshall’s Honey and Blue Cheese Plate
This is the simplest way to wow your guests at Rosh Hashanah, or at any other gathering. Serve this as either an appetizer or a dessert.read more
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Grilled Oysters
Place unshucked oysters on a grill (medium heat) cup side down (lest the juice flow out as the oyster opens). Once the oysters pop open, take each off the grill with your hand and use a knife to...
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Rustic Eggplant Salad
1 firm medium eggplant, cut into 1-inch dice 1/2 large sweet white onion, chopped 1 red bell pepper, cut into 1/2-inch piecesread more
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Edamame with Moroccan Mint, Tea, and Pink-Peppercorn Salt
Coarsely ground sea salt is spiked with toasted pink peppercorns and gunpowder green tea and sprinkled—along with fresh mint—atop cooked edamame.read more
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Spicy Thai Coconut Cashew Butter
2 cups raw cashews 1½ tablespoons coconut oil 2 teaspoons sriracha sauce (more or less to suite your taste) zest of 2 limesread more
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Griddle-Baked Squash Blossom Quesadillas
Originally published in Organic Gardening magazine, August/September 2005 Republished in Organic Gardening magazine's Special Collector's Issue, February/March 2015 Photography by Mitch Mandelread more
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