Summer Stuffed Peppers

Take advantage of summer’s vibrant organic produce with this easily adaptable dish (great for outdoor dining or potlucks). Sweet roasted red peppers are stuffed with nutty barley, sautéed vegetables, fresh herbs, pine nuts, balsamic and Parmigiano, then finished off...

Simplifying the Green Kitchen

On June 15, The New York Times ran an article titled That Buzz in Your Ear May Be Green Noise by Alex Williams about the confusing and often contradictory “green” messages that are found everywhere from food packages, to billboards, to, ahem, blogs like this....

Strawberry Almond Shortcakes

For seasonal eaters, nothing is more delicious than the very first strawberry of the season, eaten straight from its container. Except, perhaps, this. Strawberry shortcake tastes even better than you remember with a moist, almond-scented (and surprisingly easy)...

Red Velvet, Without the Dye, Please

The box of red velvet cupcakes that I received last night couldn’t have arrived at a better time. This morning’s news revealed that The Center for Science in the Public Interest has petitioned the FDA to ban eight artificial food dyes that have been linked to...

Interview with Chef Akasha Richmond

Acclaimed organic chef Akasha Richmond has been catering to Hollwood’s A-list for over fifteen years, but one doesn’t need to be a celebrity to eat at her new restaurant, Akasha, in LA. We chatted with the chef about her commitment to sustainability, the challenges of...