Growing up, I was regularly subjected to bowls of borscht throughout the winter. My Latvian mother, raised on hearty food like this, assumed that we would drink it up on cold, crisp days in New England.Boy, was she wrong. The tangy/beety aroma of

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This final recipe comes from the book Moosewood Restaurant Celebrates, and details a dish invented on the fly by a Tibetan chef who was working at Moosewood many years ago. Though the book itself is below the par of most of Moosewood’s books, this dish

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This recipe is a take on colcannon, a traditional Irish dish involving cabbage and potatoes. It works as a great standalone meal, and reheats very well in the oven. It involves a few pots, but the result is excellent, and worth the work.Colcannon is a

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Cabbage is one of my favorite winter vegetables, in part because it’s surprisingly versatile. The next three recipes will feature cabbage prepared three different ways. It’s not everyone’s favorite vegetable, but it deserves to be in everyone’s diet, s

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