Taco Night!

  In the mood for a quick dinner? How about the ever-adaptable tacos? You only need a handful of ingredients, some of which you probably already have in the fridge or pantry, and about 30 minutes to whip up a tasty meal. Below, we provide you with our favorite vegetarian tacos, with sweet potato and […]


Strange Food of the Week: Pepitas

ad·ven·ture   [ad-ven-cher] noun, verb, ad·ven·tured, ad·ven·tur·ing. 1. an exciting or very unusual experience. 2.participation in exciting undertakings or enterprises: the spirit of adventure. 3.a bold, usually risky undertaking; hazardous action of uncertain outcome. 4.a commercial or financial speculation of any kind; venture. ( EY is embarking on another adventure – through the local grocery store. We challenge you to find something you’ve never seen or heard of and give it a try. Of course, we can’t wait to hear about it. Meanwhile, feel free to join us our adventures…


Beet Week Day 4 – Cupcakes

The BEET goes on (yeah – we said it!) – Rebecca (a notorious beet hater) has been slaving in her kitchen all week trying to find a beet recipe she can actually promote. At long last she finally found a winner with these delicious, ruby red beet cupcakes. If you’re trying to introduce beets to young children, this is clearly the way to go about it! And if you’re trying to win a bet with a beet hater, this might just be the trick!


Beet Week – Day 2 “Salat” Recipes

The BEET goes on – this time with a couple of intriguing salads from Tammela’s kitchen in the Ukraine. Tammela writes: “These beet-sporting Ukrainian dishes, which are often made for holiday meals but are equally as good for regular consumption include salat vinehret (салат вінегрет), one of my favorite salads; and salat shuba (салат шуба; shuba means “fur coat”), which is a bit of an acquired taste.” Enjoy!


Beet Week – Day 1 Ukrainian Style

BEETS! Love ‘em? Hate ‘em? Is anyone ambivalent? A few folks here happen to think Beets are the Bomb – and they’re ready to convince you. All week we’ll be posting recipes that have one thing in common (yes – you guessed right – it’s beets). If you love ‘em, this week will be a dream come true! If you hate ‘em, then ask yourself – are you ready to face your fears? We’re kicking off the week with Tammela’s first hand experience making Bortsch in the Ukraine with their beloved beets!


Hey, Chickpea

Traveling to Crete this past spring, I was greeted by a street vendor who’d stacked bunches of brilliant green stalks atop milk cartons beside his cart. Walking closer, I discovered that the stalks were in fact in the pea family, and that this vendor was selling fresh chick peas on the stem. Upon tasting the divine sweetness and crunchy texture of the fresh chickpea, I thought to myself: “why aren’t we eating these all the time?”


<3 At First Bite

What is it about brownies that make them so amazing? Is it that sweet smell of cocoa baking in the oven which lingers in your mind long after the last brownie is gone? Or the seemingly limitless ways you can make them? Chewy or cakelike? Plain or frosted? Straight or doctored? Need a dessert that stands out in the crowd? Don’t be shy – go ahead and decorate them to your <3's delight! One thing’s for sure, if you make them, you’ll be well liked.


Discover the Dried Fig

Figs. Beautiful and versatile, dried figs have seduced me. The best I ever tasted came from a spice market in Istanbul, Turkey. An old man with white hair and a tattered blazer was selling them by the box. I bought one for five Turkish Lira, about three US dollars; it weighed about two pounds and contained the largest most beautiful dried figs I’ve ever laid eyes on.