Imagine you’re at a restaurant and have just eaten an amazing eggplant and potato curry. Then the check arrives with the price: $0. A card tucked inside explains: In the spirit of generosity, someone who came before you made a gift of this meal. We hope you will continue the circle of giving in your own way!
Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods
By Rebecca Katz with Mat Edelson
TEN SPEED PRESS
Think beyond garnish for desserts and drinks: this humble herb can punch up everything from fresh juices to pesto.
The cookbooks that fed a generation—and sparked a vegetarian revolution—got their start at the improbable restaurant that became a legend.
The aspens are changing their greens for yellows here in Colorado. Golden branches hug the base of the mountains and wrap me up in emotions. I'm grateful for their reminder to change and shake and shed the unserving habits and priorities of last season. With change in the air and weather, we will witness transformation in nature but also, perhaps, in our friends, colleagues, and neighbors. Our challenge is to make room for everyone to change and grow as they wish, and to invite our personal changes to meet and welcome the new colors of all people and all things.
Moosewood Cookbook—that cozy, hand-lettered, and charmingly illustrated collection of vegetarian recipes—is one of the 10 best-selling cookbooks of all time. But more than being a publishing juggernaut, the book has changed lives. Ask just about anyone about Moosewood, from New York Times best-selling food writer Amanda Hesser to Top Chef judge Gail Simmons, and they’ll launch into rhapsodies about their favorite recipes and the book’s impact on them—and on the planet.
While some chefs belong to culinary think tanks or attend creative recipe-writing workshops in venues like Bologna or San Sebastian, most of the world’s top restaurant chefs need nothing more than a farmers market to get their creative juices flowing. It was surely an adventuresome cook who first realized that leeks and chestnuts worked well together, or shallots and corn, wild mushrooms and goat cheese, spinach and pignolis, etc. An outdoor market in midsummer is a bonanza of fresh flavors, colors, shapes, and textures fueling five senses of culinary inspiration.
Welcome to our weekly editors’ round-up, featuring the week’s news, inspiration, and big ideas for body, mind, and spirit. This week: How to spice up vegetarian cuisine, why light at night can be harmful, how going solar just got easier, plus yoga amid 14,000 friends in Times Square …
More than 200 recipes to delight the palate, colorful photos, and just the right amount of information to get you started on the path to adding more raw foods to your current diet.
No place is more central to our acts of celebration than the dining room table. As you look forward to the sanctity and promised revelry of the upcoming holidays, allow yourself to fully embrace – guilt free – the delicious food, friendship, and seasonal cheer. Alongside your regular spiritual beliefs, engage your inner epicurean. Why? Because that’s the macrobiotic way! If that seems surprising, let me share my awakening.