Category Archives: FAQ

What’s New about The New Vegetarian Cooking for Everyone

Cover of the New VCFE.

The NEW Vegetarian Cooking for Everyone is coming out on March 11, and since people are asking how it’s different from the older book, I thought I’d tell you.

For the most part it is the same book you already know. The point wasn’t to write an entirely new book, but to bring its contents up to date. There are 150 new recipes, but there is also a greater emphasis on tempeh (and other fermented soy foods) than tofu, which we now see as being more Ray Ban outlet beneficial than we once thought. There is a designation of those recipes that are vegan and more vegan options as well. Recipes that were especially rich or challenging for other reasons were either eliminated or adapted to reflect today’s tastes. A section on vegetable sautés replaces some of the more complicated stir-fries, and among the breads is now a no-knead recipe with some great variations.

That foods have changed along with our tastes is reflected in this new volume. Ingredients like smoked paprika and smoked salt, shichimi togorashi, rau ram (Vietnamese coriander) and curry leaves are more familiar and available than they once were. We now have coconut oil and a coconut beverage along with almond, rice, hemp and other dairy substitutes.  Shishito, fushimi and padron peppers are as familiar to some as jalapeno and serrano peppers once were. Kale was not eaten as salad when VCFE first appeared. Now it is. We may have cooked wheat berries before, but we didn’t cook “farro” until recently, and so it goes. Forbidden rice, frikeh, cracked, pearled and whole farro, unhomogenized dairy have all arrived and today we know about “tartines” as well as sandwiches. Another thing that has changed are the countless authors who are truly expert in a single area, be it bread, curries, Asian vegetables, which means that this volume doesn’t really have to contain everything—for there are many other books to choose from when our expertise in a particular culinary culture grows.

So while there are many changes (plus a new design within and without), it’s also true that many things have remained the same.  You’ll find your old friends here and hopefully discover some new ones. (I’ll get that cover up as soon as I figure out how to.) Continue reading

Where I Like to Eat in Santa Fe

This is the question I’m asked most by strangers and friends of friends who are coming to Santa Fe. It’s always a hard question to answer because first of all, I live out of town and don’t often go into town to eat, and second, because I like to cook at home with produce from the farmers market or my garden. But here are six places I like a lot. They are not the fanciest restaurants in Santa Fe, Aqua Santa excepted, but the most friendly and most wholesome in every sense. That’s not to say there aren’t a few hundred other places to eat that are also delightful. New restaurants come along regularly that are worth noting as well, so I will update this list as that happens.  If you come to Santa Fe, get a free copy of “Local Flavors” magazine or “THE Magazine”. Both have restaurant listings.


If you like the curries of coastal Kenya, this is your place. Jambo in a lackluster mall (Universiry Mall).  The chef-owner, who is from Kenya, has been cooking in Santa Fe for over a decade, and now has  his own place.  It’s lively and friendly, the food is delicious and inexpensive. Chef uses local goat and lamb are used in the curries. Jambo is open for lunch and dinner every day but Sunday. It’s very popular so expect to wait if you’re there at prime times, like 7 PM or noon.

Real Food Nation

Located in an old gas station and now drive through, café and supper club, Real Food Nation (RFN) is out of town a bit on the intersection of Old Las Vegas highway and Highway 285.  There is a very talented baker (Andrew MacLaughlin) and equally talented chef  (Kim Muller) here and a commitment to using organic and local food when possible, that goes beyond that of most restaurants that claim to do the same.  RFN has an extensive garden on its grounds and Kim has long been committed to buy the best of produce and meats. The morning pastries are scrumptious as is the cappuccino with soft, perfect foam.  The food is wholesome and utterly appealing in all its applications, whether you’re taking it home or sitting down to a fine dinner at the supper club. The café asks that you order then they’ll bring it to you, but there are plans to change that to a more conventional approach. There’s a play area for kids, thoughtfully provided by the owners who have small children themselves.

El Tesoro

A Salvadorian café that resides in the Sambusco shopping center, El Tesoro (“the treasure”) is not great on atmosphere, but the food is always good and it’s a relaxed place to eat, alone or with others. If I’m in town that’s where I go for a quick lunch  Evenings can feel a bit bleak because stores are closed, but the busy daytime it’s fine. I’ve been eating their tostada for years – I can’t seem to switch – but what other people order looks might appealing, too.

Aqua Santa

This is my favorite more expensive place to eat. It’s a beautiful room, not large, with the cook and kitchen at one end, a big table covered with bottles of wine and rustic breads in the middle, then the seating area. There is a patio for summer dining, a fireplace inside for winter.  If I want a leisurely elegant lunch (with good wine selections) with a friend, Aqua Santa is where I’ll go. And I’d never turn down a dinner there, either.


I always recommend Pasqual’s for breakfast and lunch: it’s a must.  It’s downtown, it’s funky, friendly, Santa Fe’s first organic restaurant and the food is super good. It’s not inexpensive. The service is always extremely gracious and the food never disappoints. There’s a community table where lone eaters can sit, often without having to wait and often leaving with a new friends and maybe a traveling companion for a day.  Pasqual’s serves a lot of Mexican and New Mexican dishes if you’re looking for those and some chile. Not all are necessarily utterly traditional, but in my opinion, they are far better prepared and better tasting due no doubt to the quality of the ingredients and the talent in the kitchen.  The atmosphere is festive and happy. There’s often a line, but just go in, put your name down. It’s worth the wait.

The Tune-Up Café

Once called Dave’s Not Here, a hamburger and New Mexican food joint and long a Santa Fe favorite, new owners have cleaned up the room and the food.  One owner cooked at Pasqual’s so some of those dishes are carried over; others are new.  The prices are right and if you want to have enchiladas Suizas for breakfast, you can.  Busy, bustling, friendly and delish.

Kids and Vegetables

How can I get my kids to eat more vegetables?

This is a big question for parents, who are so often concerned about whether their kids are in fact, eating enough, let alone any vegetables. Some parents have told me that their kids naturally prefer sweeter vegetables when they’re young, like sweet potatoes and winter squash. Others have kids Ray Ban outlet with salt-loving palates so they’re might happily much on a spicy radish or a cabbage leaf. Another tip I’ve heard is that you’ve got to keep the vegetables simple and not let them touch other foods or get mixed up with other vegetables.small cabbage heads close

But from what I’ve observed among the kids I know who scarf down vegetables with gusto is that their parents do, too! 

While I don’t deny that an individual’s palette does count for something, as do kids finicky wishes for foods to never touch one another, I’m pretty convinced that what parents eat— and enjoy— has the greatest impact on what their children eat. Vegetables included. If Mom and Dad aren’t eating any, why should I?

Sometimes parents who have asked me this question have confessed that they don’t eat vegetables themselves, and that they’re cooking them just for their children because they know they should.  If this is your case, then you might start by asking yourself what vegetables you think you might like to eat. Then, get started. Cook your chosen vegetable in a very simple, straightforward way at first, then try variations. Use a cookbook if you’re not sure how to begin. I’m pretty sure that eating with what appeals to you is more important than starting with a vegetable that someone has said you should eat. A sautéed sweet red pepper might have your name on it before kale does, and once you’ve cooked it, be sure to sit down and eat it with your children.

What’s your success story with kids and vegetables?  I’d love to know!


You Must Have a State of the Art Kitchen.

A common assumption!

I wouldn’t say I have a state of the art kitchen. In fact, my kitchen is very simple and very small. Not as small as a New York apartment kitchen, but it’s really a one-person kitchen. Continue reading