The Beet Reporter

Panzanella salad is one of those totally adaptable recipes that uses any medley of spring vegetables that you might have sprouting in your garden or calling out to you from the fridge. It simply means an Italian bread salad that uses the flavorful pan juices from sautéing vegetables for a light dressing. This recipe is liberally adapted [...]

Lots of people miss out on the wonders of kale and all the crazy things you can do with it. Kale is a tough leafy green with a distinct bitter flavor; it’s boldness is surprising. It’s also strong, and won’t go limp like spinach when its steamed. Eating kale is one of those rare instances [...]

It has been an exceptionally long time since I’ve been up out of bed and able to cook. Don’t get me wrong, if I could cook in bed I would, but as I learned this week while down with a nasty flu, I cannot write papers in bed without falling asleep nor can I cook [...]

I read this great book called The Sharper your Knife, the Less you Cry by Kathleen Flinn about a thirty-something high powered executive who gets laid off. She decides to take nine months to study at Le Cordon Bleu cooking school in Paris while transitioning in her life to a job she really loves. I [...]

This week I decided to be adventurous and try a new type of bread. With all the Hummus I have in the house these days, pita seemed like the appropriate experiment to facilitate snacking and hummus-filled sandwiches. I have to say, just a few weeks ago I was terrified of baking bread, and I’m really [...]

There are days where the chocolate craving kicks in so hard that nothing can stop it. M&Ms just don’t cut it. Hershey’s chocolate is a joke. I don’t just need chocolate chips, I need a whole cookie of chocolate chips. Two of these babies and the craving is kicked. They’re chewy and moist like a [...]

This should really just be retitled “The Best Salad Krista Has Ever Made.” I only meant to make a quick, light salad for lunch to have alongside some freshly made Pita bread. I ended up with a fresh spring salad that was light but satisfying, sweet but not sugary. It’s all about balance– the bitter [...]

How do you make sushi vegan, one might ask? Why, omit the fish of course! I really hesitate to call this sushi at all, because there’s no rice, and no fish, and no wasabi… but it sure looks like sushi, and anything wrapped in seaweed is close enough for me. The fish might be absent, [...]

If nobody’s noticed, I make a lot of hummus. It’s a staple for sandwiches, it’s a good snack with carrots or crackers, and it’s an appropriate appetizer for parties. Fortunately, there are just as many kinds of hummus as there are reasons to eat it. There’s Tomato and Chipotle Pepper Hummus and garlic hummus and [...]