We entered hungry, and left only $25 lighter (including tax and tip). I had the veggie plate which is a fabulous assortment of hummus, baba ganoush, dolmades (grape leaves stuffed with seasoned rice), a green salad, and three falafels. The veggie plate is, in my opinion, the most beautifully presented thing at Falafel House. It's... Continue Reading →
Salad for breakfast
Flying El Al to Israel a few years ago, I was a little surprised when I saw a green salad on the breakfast menu. I thought it must be a mistake. But faced with the alternative of rubber eggs and bread made from library paste, or some god-awful pastry made entirely of sugar, white... Continue Reading →
Vegetarians at Sarino
We were the first people on the patio at the newly opened Sarino on Goss Ave., Louisville, KY. But, by the time we left, the patio was full. After all, it was seventy degrees in February. And, even in Louisville, separated from the bitter mid-western winters only by the Ohio River, a seventy degree... Continue Reading →
How to convert a meat and potatoes dude into a salad eater in five sneaky steps
First, it's essential that you gain the dude's trust. Cook him a steak, exactly the way he likes it, and serve the exact type of potatoes he likes, even if that's french fries. The next time you make this meal, serve a potato salad. Make it traditional with, you know, parsley or pickles. Mayonnaise if... Continue Reading →
How to make a decent vegan salad dressing
Never buy bottled again By Lynn Hamilton When I hear vegans rave about bottled salad dressings, I know they must be desperate. Back in the day, people used to tell me that Amy's green goddess dressing was the bomb. The only thing I can conclude is that making a decent salad dressing is some kind... Continue Reading →
