I’m Heidi – This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables and whole foods into your everyday meals. The recipes you’ll find here are vegetarian, often vegan, written with the home cook in mind.
Having great sofrito means you're on the fast track to great paella. Sofrito is the base magic. I'm going to argue, you need an hour to make it great.
You can make this. I promise! It's a golden crusted focaccia draped with whisper thin rounds of Meyer lemon, studded with black olives, and a showered with sliced almonds.
Kim Boyce's Rosemary Olive Oil cake- Incredibly moist, golden-crumbed, flecked with rosemary, and dotted throughout with big and small chocolate chunks.
The sort of hearty salad I love - heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar
The pumpkin soup I made as soon as I got home from India - with an herby butter drizzle and lemon ginger pulp. And some pictures of a photo session on the street in Jaipur.
I made these Brown Sugar Rosemary Walnuts as a snack to take for my long travel day to The Greenbrier for the annual Symposium for Professional Food Writers. Recipe & photos from my visit.
A porcini mushroom soup recipe made from seven ingredients including potatoes and porcini mushrooms in an intensely flavorful broth peppered with rosemary and tiny pools of golden olive oil. Great with a big chunk of garlic bread.
A wonderful coffee cake recipe made from fresh wild huckleberries using maple syrup as a sweetener instead of white sugar.
A twist on the shortbread recipe I included in my book -perfectly golden pine nuts and just enough rosemary and lemon zest to infuse the buttery sweet dough with fragrance and flavor.