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Indian food: It's all about the spices (Austin American-Statesman)
Cooking teacher from India explains the ways her native food is flavored. Chaya Rao's pantry must be the envy of her Southwest Austin neighbors.
Read more...FOODday's Thanksgiving Guide (The Oregonian)
Find your favorite recipes, plus menu ideas and tips and techniques from our Test Kitchen.
Read more...Green Mango offers a Thai treat (Pittsburgh Tribune-Review)
Thai food is characterized by sweet, salty, spicy and sour tastes -- all in the same dish. Rice is a staple in Thai food. It's included in every meal, every day at the Wilkins restaurant.
Read more...Community cookbooks share recipes while raising funds (Wisconsin State Journal)
Welcome to the wonderful world of Midwestern cooks who've contributed to this year's batch of cookbooks from churches, schools, senior centers and other nonprofit organizations. Their carefully selected recipes reflect the tastes and skills of immigrants of yesteryear and yesterday, yeast bread-bakers and canned soup hotdish-makers, church ladies cooking en masse and young singles strapped for ...
Read more...Just add water (Honolulu Star-Bulletin)
Probably the best place to discover the delectable properties of fresh soy-bean milk skin is in one of the many restaurants in Kyoto where yuba "sashimi" is made at the table: Diners fish the skins off pans of simmering soy milk and slurp them out of a dip of wasabi and soy sauce.
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