I'm having a love affair with chickpeas. Growing up, I thought garbanzo beans were strange little beans from a buffet salad bar. Now, I can't get enough. This salad combines four of my favs: chickpeas, corn, tomatoes and basil. See recipe

What a great way to use some of those sweet potatoes leftover from Thanksgiving. This recipe is adapted from Rachael Ray, and I have to say this is pretty tempting to make as part of the meal. I love muffins… See recipe

One of the highlights of my trip to Greece was taking a cooking class and making these fabulous tomato fritters. Greece has the best tomatoes I have ever eaten, and I was told it is because of the rich, volcanic… See recipe

When I was young, my mother made spaetzle with my grandmother's recipe. Instead of putting it through a colander or spaetzel maker to make small dumplings, my mother would drop a small amount of batter off a spoon into boiling… See recipe

I'm obsessed with roasted carrots! So great and so easy to make! This is how I make roasted carrots - I could eat these every day! See recipe

I was introduced to this dish in a cooking class taught by Chef Roanne Legg. The class was really geared to those interested in the macrobiotic diet but addressed to the vegan cook. This recipe is from her cookbook, For… See recipe

A quick and easy pasta with a tangy vinaigrette. This recipe serves 3-4 for sharing or a Grab N Go lunch. If you can find the colored seashell pasta, it really makes the salad look more elegant. This is really… See recipe

A sweet, intense savory coleslaw. Even those that say they don't care for coleslaw seem to love this one. A good complement to fish or pork. See recipe

The first time I had sweet corn cake, I was sitting at a sidewalk table at a quaint Cuban restaurant in Washington D.C. I don't remember the rest of the meal, but those corn cakes are permanently seared in my… See recipe

When I lived in Japan I looked forward to summer so I could walk to the corner mom-and-pop restaurant to order soba. These cold noodles are satisfying and refreshing on a hot summer day. See recipe