Aglaia Kremezi Remembers Friends and a Traveling Circus of Foodies As Ari Weinzweig eloquently wrote one of the great things about Oldways is the way in which it has allowed so many of us in the food world to connect with other cultures and each other on a regular basis. Wandering around North…
Heat oven to 450°F. In a medium bowl, beat the eggs and flour until smooth. Add the yellow squash, zucchini, and ¼ cup of the olives. Mix well. Spread the mixture into a greased 8-inch by 8-inch baking pan. Bake in the center of the oven until custard is set, about 10 minutes. In a…
Preheat the oven to 425°F. Pulse the walnuts in a food processor until they reach a breadcrumb-like consistentcy. If you don’t have a food processor, you can also put them in zip top bag and roll a rolling pin or can over them until they are crushed. In a small, shallow bowl, combine the…
A Q&A we have wanted to do for some time is with longtime friend of Oldways, Mollie Katzen. Mollie has been at the forefront of the plant-based revolution and is a force in the food world. For 40 years she has been an advocate for vegetables and, although she is not anti-meat, she is all…
When we discuss traditional diets and lifestyles, fresh ingredients and the importance of eating meals together are both at the top of the list. But the act of cooking itself comprises another major component of good habits practiced by healthy populations around the globe. So crucial, in fact,…
Condiments are tricky. Their strong and startling tastes can be very sharp, very sweet, very tart, and even very bitter. Maybe this is why even a small amount can make such a big difference in the flavor of a dish. They’re a bit like a fun house at the carnival—kind of simple and tame at…
Martha Rose Shulman shines in her latest book, The Simple Art of Vegetarian Cooking. Her hope is that her recipes are accessible to a wide range of cooks and we can assure you they are! From soups and salads to stir-fries and savory pies, Martha offers readers a simple and easy method for…
Preheat the oven to 400°F. To make the tapenade, blend the first five ingredients together in a food processor until smooth. Set aside. Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain, and lay the sheets flat on foil or plastic wrap to cool.…
For the Sauce: Make first. In a food processor or blender, finely mince the jalapeño, garlic, and cilantro. Add the lime juice and purée. Drizzle in the olive oil to make a smooth sauce. Reserve. For the Chicharrones: Bring a large pot of water to a boil. After rinsing the quinoa, add it to…
To make the kibbeh, combine the onion, pumpkin puree and bulgur in a medium bowl. Add the seasoning and flour, mix, and chill in the refrigerator for at least one hour. To make the stuffing, heat the oil in a heavy-bottomed saucepan and sauté the onion until brown and soft. Add the spinach and…
Preheat the oven to 350° F and lightly grease a 9×13 inch baking dish with ½ teaspoon coconut oil. Coarsely chop almonds in food processor, pulsing to prevent it from pasting up. Remove from processor and set aside. Place apricots in food processor and pulse to mince without allowing it to…
