During June through September, when the garden was most productive, Miss O'Keeffe would often walk with me to pick the vegetables she wanted for supper. She would consider what was ripe and what flavors would be pleasing,then supper would be served near six o'clock. Meals were generally prepared according to the following preferred schedule: breakfast at 7 a.m., the noon meal at 12 o'clock, and supper at 6 p.m. This schedule is one example of the patterns that suited the artist in her nineties.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!