I love tamales. While they can be labor intensive, they keep well, so enlist some friends and make a day of assembling some. The recipe below used one pound of fresh masa. I usually make much larger batches (5 lbs), so I suggest making more and scaling the recipe accordingly. Cooked tamales keep
Once again I found myself in Washington DC (or Alexandria, VA) for The International Lindy Hop Championships. This time I didn’t have much spare time, but did manage to check out two restaurants (besides the vegan pizza with Daiya from Whole Foods and a lot of PB&J
Washington, DC (or “the other Washington” as it is often called out here) is a lovely city, despite all the political unpleasantness that emanates from it. It offers visitors some of the best museums in the country (certainly the best free museums. Yes, all of the Smithsonian
After a recent visit to Portland I found myself at home with an excess of plain glazed vegan doughnuts from Voodoo. For a long time “The Luther” has been on my list of culinary monstrosities to veganize. I didn’t have any burger fixings on hand, but I
For better or worse, most of the traditional facets of high end luxury cuisine are off limits for vegans. Caviar, lobster, pate, cheese, and even many wines are all out for us. However, one that we can (and should!) embrace is the truffle. Truffles are small fungi
