Tag Archives: whole food recipes

Creamy Tomato Bisque

The day I sat down to write this post, the weather had severely changed. The previous morning I was wearing sandals and a dress as I dropped my daughter off at preschool. But by early afternoon, the temperature had dropped so dramatically that I struggled to get warm. Today it seems as if winter has […]

Turkey-Tomatillo Stew

It’s that time of year again—the week when you just can’t seem to find enough uses for Thanksgiving leftovers. Now don’t get me wrong. I think one of the best things about Thanksgiving is the leftovers. Then again, I’m one of those funny people who actually prefers the leftovers to the feast itself! But I […]

The Real Thanksgiving Story…and Some Great Nourishing Traditions Recipes

Among the many things I’ve read over time that left a big impact on me, there’s one I’ve been saving to share with my readers. It’s about one of our most loved American traditions: Thanksgiving.  A big thanks to Richard J. Marbury for bringing us up to date on what the first Thanksgiving was really […]

Chocolate, Pumpkin, and Peanut Butter Cheesecake

With Thanksgiving just around the corner, it’s time to talk turkey…and stuffing, and gravy, and squash, and mashed potatoes. And, of course, dessert. While pie is absolutely imperative in my opinion, sometimes it’s also nice to add something unusual to the spread. This scrumptious cheesecake combines two traditional flavors of fall: warm spices and sweet […]

Turkey Breast with Fresh Orange-Cranberry Relish

Turkey breast

Ask Chef Phyllis: My family loves turkey. I make it for Thanksgiving and sometimes for Christmas dinner, and we happily feast on the leftovers for days. I often say that I’ll make it again soon. Sadly, I don’t, probably because the family doesn’t want a Thanksgiving-style turkey dinner—they think it’s just for the holidays. But […]

Chef’s Tips for Gluten-Free Treats: Peanut Butter Cookies and Almond Thumbprint Cookies

Ask Chef Phyllis: I need some recipes for gluten-free cookies or treats that will satisfy children and are really easy to make. I’ve already tried the prepackaged, store-bought products available, but I think they have unhealthy ingredients to make up for taste. The rice flour, tapioca flour, and almond flour that most supermarkets sell are […]

Ancient Grain Primer: Taking a Closer Look at Nutrient Dense Grains

I recently had the privilege to write an article for the Weston A. Price Foundation titled “To Gluten or Not to Gluten,” and I was amazed to see so many responses of the not-so- favorable type. It didn’t take long to realize that I’d touched a very sensitive nerve with my suggestion that we stop […]

Three Winning Recipes: Chef’s Tips for Chicken Thighs and Legs

Chicken legs

Ask Chef Phyllis: I confess that I buy chicken breasts at the supermarket each and every week. I bake them, grill them, smother them in cream of mushroom soup, and overcook them in every way possible. I’m tired of them. I never buy whole chickens anymore, or other parts of the chicken except for wings […]

Chunky Beef Borscht

As we transition from the Indian summer days of September to the crisp autumnal days of October, I start to feel a strong hankering for comforting food. Nothing quite satisfies on a cool, blustery fall day like a bowl of piping hot soup. Most gastronomic historians will agree that the lineage of borscht (or borsch, […]

Chef’s Tips for Gluten-Free Broccoli Cheese Soup

Ask Chef Phyllis: Our life has changed ever since we found out that our daughter is gluten intolerant. We buy rice pasta and gluten-free flours, and we read every label in the supermarket. It makes me tired because I feel our favorite recipes all have to be redone. Some of our favorite soups are broccoli […]

Baked Spaghetti Squash with Basil, Beef, and Sausage Ragu

With summer holidays well behind us and school back in full swing, all of a sudden it seems like dinner is once again an issue. I don’t know if it’s the shorter days or the extra activity that hits in the fall—probably a little of each. But every year around this time I find myself […]

How Do You “NT” a Recipe?

NT a recipe

You’re probably scratching your head about now and wondering if the writer has lost it! After all, what kind of title is that for a blog post? But hang in there and let me explain. By now many of you know that NT is short for the Sally Fallon cookbook Nourishing Traditions. But to many […]

Chef’s Tips for Flavorful Venison Two Ways

Ask Chef Phyllis: My husband is a hunter—mostly large game like deer, elk, and moose, which comprise much of our winter menus. I have a few large roasts and many packages of steaks, chopped meat, and stewing meat in the freezer. On weekends, I like to make a roast, but sometimes it’s dry. I need […]

An Italian Specialty: Chicken Saltimbocca

Chicken Saltimbocca

Ask Chef Phyllis: My Mom used to make chicken breast or veal cutlets with fresh sage leaves and prosciutto as a special dinner. She called it “saltimbocca,” which she said meant “jump in your mouth.” I don’t know about that, but I do know it’s an old Italian specialty from the Rome region where my […]

Grilled Swordfish with Strawberry-Avocado Salsa

Grilled Swordfish with Strawberry-Avocado Salsa

With its dense texture and mild flavor, swordfish is a surefire hit on many a summer table. Even people who think they don’t like fish might be persuaded by its distinctly un-fish-like characteristics. Because of these traits, swordfish is perfectly suited for bold flavors that other, more fragile kinds of fish could simply not stand […]

Green Chiles Rellenos Casserole with or without Chicken


Ask Chef Phyllis: We recently celebrated our 35th wedding anniversary. A surprise gift from our children was a class at the famous Santa Fe cooking school, since I love to cook Southwestern foods. At the class, which was wonderful, we donned aprons and pitched in after our instructor made some regional appetizers and entrees. Guacamole, […]

Grilled Nectarine Salad with Feta and Arugula

Few things scream summer like sweet, juicy fruit. And to me, nothing tastes better than a perfectly ripe nectarine—all the flavor of a peach without the fuzzy package. While most days I simply choose to eat my summer fruit in hand, I also love presenting the bounty in more creative and elaborate ways. After all, […]

Greek-Style Buffet: Moussaka, Spanakopita, and Greek Salad with Feta and Olives


Ask Chef Phyllis: I’m a friend of your niece Michelle, who lives in Brooklyn. I was so glad to hear that you have a Q&A blog about food. So here goes…two other ladies and I are going to host a neighborhood bridal shower soon. We want to do a Greek theme since the bride will […]

Whole-Grain Sourdough Pancakes

At the start of adolescence I began my first job in a hip, made-from-scratch bakery. It was an experience that propelled me into my adoration for all things food, and made me truly appreciate the love, patience, and dedication that goes into preparing artisanal breads and pastries. I didn’t realize at the time, though, how […]

Chef’s Special Thai Style Chicken, Appetizer, and Coconut Drink

Ask Chef Phyllis: About two years ago, my company sent me to Bangkok, Thailand. Instead of the European style food that was available, I chose to enjoy local Thai foods from street vendors. Sad to say in all the specialties I tried, I only recognized the flavors of garlic and ginger in the dishes I […]