Ana’s Panamanian Hot Sauce

This recipe was taught to me by a new friend, Anayansi Mong from Panama. Of course, I can’t try a recipe without adding my own variations to it, so this is my version. It is nearly the same. I cut the mustard back to one tablespoon from three. Anna uses yellow...

Sweet & Sour Pickled Daikon & Carrots

These deliciously sweet and sour pickles add flavor and crunch to any meal. They are an essential ingredient in the Vietnamese Bahn Mi sandwich and are an excellent condiment for just about any occasion.   Sweet & Sour Pickled Daikon & Carrots These...

Ethiopian Inguday Tibs – Spicy Sautéed Mushrooms

Abiye Bisrat is the owner and executive chef of Enat Ethiopian Restaurant, in Alexandria, Virginia. Enat (meaning “Mother”) is one of our favorite places to find authentic Ethiopian food in the DC area. We never leave DC without being sure to enjoy one of their...

How To Sauté And Caramelize Onions Without Oil

Learning how to sauté vegetables without oil is a liberating endeavor. It will spare the precious endothelium cells of your arteries from damage and protect your waistline from expanding too! It simply isn’t necessary to use oil when sautéing vegetables. This...

De-Liteful Vegan Whole Grain Banana-Pecan Pancakes

Who says you can’t make a light whole grain pancake? These pancakes are melt-in-your-mouth light and delicious. They also have no additional oil, just the healthy kind found naturally in whole nuts. Whole wheat pastry flour adds fiber and creates a lighter...