Andy’s Sumac-and-Marash Spice Mix

We've just launched Issue 3 of Jarry, and the past six months flew by so quickly that I missed my appropriate window of opportunity to share a favorite recipe from Issue 2. So before it's too late, this is a quiet but great recipe from our magazine, one that readers might miss because as it's incorporated into …

Essential Tofu Burgers with Easy Quick Pickles

This week I shared a new recipe for tofu burgers on Food52. Back when I wrote Veggie Burgers Every Which Way I wasn't as enthusiastic about tofu as I am now, now that I've spent a lot more time enjoying it on its own and in the myriad of delicious ways that it appears in …

Vegetarian Kimchi Fried Rice

There was a time, not that long ago, when Kimchi Fried Rice was very popular on the internet, and ever since then it's been one of my favorite things to eat. I put a kimchi fried rice bowl in Bowl, but today wanted to share a spin on that recipe.  It's inspired in part by the 10 pounds of kimchi that …

Ginger & Coconut Braised Cabbage

Cabbage is a vegetable that puts up with a lot. You can project onto it. You can say, "You're a sweet and crunchy, refreshing condiment," and it says, "That's me!" Or you can say, "You are a spicy, funky, perfect example of what lactic fermentation is good for," and it says, "Exactly." Or you can appreciate …

Chili and Bowls

Last weekend, while it was still unseasonably warm here in New York, I bought a bag of mixed soup beans at the farmers market and set out to make chili. (I found the beans—beautiful beans!—through a great new initiative called the Greenmarket Regional Grains Project.) I wondered if it was too warm, that chili was the wrong thing for the weather. But …