SALMON AND WILD RICE-STUFFED CABBAGE With Edamame and Tarragon Dipping Sauce From The Culinary Institute of America Fresh cabbage is widely available in March, and it’s a good thing since so many of us enjoy it with corned beef on St. Patrick’s Day! Cabbage is from the Brassica family, which… Read More →
Lacto-fermented foods have been a popular topic in the blogosphere lately. Wait, “Lacto?” But isn’t I Eat Plants a vegan column? Of course it is! “Lacto” refers to lactobacillus – a genus of bacteria that has a whole lot of different species (like a category with a bunch of sub-categories).... Read More →
The outdoor farmers’ market season is drawing to a close, but you have one or two more weeks to access some of them, like Pleasantville and Rye. The selection of food is also getting smaller, but there are some veggies that are still available! A few months ago, I got… Read More →
