Global Bar Snacks
10.27.10 by Shirley
Give your cocktail party menu that around-the-world flavor by following Origin Chef Claudio Aprile’s tips for creating unique small plates, plus his recommendation for a signature food flight.
Read MoreCuckoo for Couscous
10.06.10 by Rosa
No need to trade your party pants for fat pants this season — this East-meets-West salad is big on flavor but easy on the waistline.
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The Post-Vaca “Detox”
07.28.10 by served raw
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Summer air allows me to let loose any stringent moralities that fall, winter or spring held fast. I find myself indulging in alcohol and smoking more frequently than I’d like. The crushing guilt of the morning after, when I am forced to confront my gray skin, sunken eyes and overall unhealthy feeling, sparked this
The Man Salad – Yeah, I’m Eating Greens, So What?
04.11.10 by Shirley
One whopping bowl of produce so masculine, it’ll make hair grow on his chest. Suddenly, Salad Night looks a little more luscious. Wife beater sold separately.
Read MoreThis Spicy Cauliflower Gets Around.
03.23.10 by Shirley
A side dish this hot needs to play the field. Check out the original recipe, plus three other Plan B options when you just feel like messing around.
Read MoreScandinavian Kale
03.05.10 by served raw
A part of my diet is raw food, but I’ve never really defined it as that. For me it is just food. It’s like vegetarian dishes — just because they don’t contain meat, why should they be specially defined?
Typically I prepare salads, but not just lettuce with a few ingredients added. For me, it’s
easy homemade dressing
02.08.10 by served raw
Punch up a simple oil and vinegar dressing with virtually any combination of fresh herbs, a squeeze of lemon and a touch of spice — think horseradish, microplaned fresh ginger, paprika or chili flakes.
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