Bits ‘n’ bobs + a chance to win a wine country getaway

No Sweat

Picture 3My obsession with pressure cookers continues. Really, if you want to include more whole grains, beans, and legumes in your diet, this stove-top appliance can be your new best friend. For more details, check out my story and soup recipe on Nourish Network. And while you’re there, be sure to join as a Nourish Network site member for a chance to win a three-day wine-country vacation for two to Healdsburg, CA. The prize includes round-trip airfare, lodging, winery and farm tours, and private cooking lessons with Nourish Network founder Lia Huber.

For more pressure cooker ideas, check out my recipes for the October issue of Vegetarian Times, including Spanish Wheat Berry Salad, Autumn Vegetable Tagine, Stuffed Cabbage with Brown Rice and Vegetable Sausage, and 30-Minute Marinara Sauce.

Apple Overload?

Apple Beauty

Photo by Alison Ashton

Apples are abundant–and cheap–these days. Check out my story on for Apple-Walnut Torte, Apple-Stuffed Pork Tenderloin, and other recipes that spotlight America’s favorite fruit.


Better Brittle



Photo by Alison Ashton

The James Beard Foundation’s biweekly Beard Bites e-newsletter is a great source of foodie news and recipes. A recent issue included a recipe for Pumpkin Seed Brittle from Guy Reuge of Mirabelle in St. James, NY. What sets this version apart? A smidgen of freshly ground cumin, which lends it subtle, smokey flavor. Delicious. It’s easy to prepare and makes a nice garnish for holiday desserts. It’s also pretty addictive on its own.


Secret to Great Gravy

Picture 1Just in time for Thanksgiving, The Food Section reports that British scientists have uncovered the ingredient for perfect gravy: umami. Now you know.


Tweet of the Week

From @RichardBlais: Save a dish. Why not consolidate and have our cereal in our coffee. Think green!