Dairy Free, Dinner, Fall, Gluten Free, Side, Spring, Winter


Yes, I'm making a lot of cabbage this winter. Truth be told, I'm trying my best to cook from local ingredients and at my market this is the only vegetable I can find that is grown even remotely close to NYC. But, necessity is the mother of invention and I've been keeping my tummy full with delicious variations on this hearty vegetable. Tonight's presentation is tarted up with lemon rind and given a kick in the tongue with some dried chilies. Golden garlic rounds out the flavor wheel, making the dish a new staple in your repertoire.


  • 1 1/2 pounds Green Cabbage
  • 1 head Garlic Cloves, sliced thinly
  • Rind of 2 Lemons, cut in large strips
  • 2 Dried Chilies
  • 3-4 tablespoons Olive Oil
  • Salt and Pepper to taste


  1. Cut the cabbage into thin shreds, set aside.
  2. In the bottom of a wok or large stockpot, heat the oil. When hot, add the garlic and fry until golden. Then add the lemon peel and dried chilies. Toast everything.
  3. Add cabbage to pot, stir to combine, drop heat to medium-low and cook until tender (about 30 minutes), stirring infrequently.

Dairy Free, Dinner, Fall, Gluten Free, Spring, Summer, Veggies, Winter


In an effort to serve foods with a natural blush for my practice date I picked up a head of red cabbage at the market. Cabbage has a bad rap for being smelly, cheap, and mushy, and the fault for such a reputation sits heavily on the shoulders of mid-century cooks. Cabbage is a riot of color and texture, the tender leaves contrast mightily with the crunchy veins. I toss mine with apple cider vinegar and miso for a punch of acidity and flavor. No mush over here.


  • 2 medium Red Onions
  • 3 tablespoons Olive Oil
  • 1 head Red Cabbage
  • 1/2 cup Apple Cider Vinegar
  • 2 tablespoons White or Yellow Miso
  • Salt and Pepper to taste


  1. Cut the onions in half vertically, then slice the halves thinly. 
  2. Heat the oil in a wok or large stock pot, then add the onions and sauteee for 6-10 minutes over medium-high heat until translucent and slightly charred.
  3. While the onions are cooking, cut up the cabbage. Chop the head in half vertically, then cut out the core of each half. Slice each half into thin strips.
  4. Add the cabbage to the onions and stir to combine. Sautee for 5 minutes.
  5. Pour the vinegar around the edges of your pot, then immediately cover with a lid and cook on high heat for 5 minutes. 
  6. Remove the lid, add miso, salt, and pepper, stir to combine and cook another 5-7 minutes, until the cabbage is your desired texture. 
  7. Remove from heat and serve.

Side, Snack, Veggies, Summer

Cilantro Jicama Slaw

I used to think that coleslaw was an abomination. I’m not sure if it was my childhood aversion to mayo or the connotations of cafeterias and dentures that did it in, but coleslaw was on my “no, no won’t eat” list for a long time. Anyway, do you ever feel like your adult food life is spent making up for the mistakes you made in your culinary youth?