Forget the complexities of “haute cuisine.” Sometimes a simple, homey ingredient, fresh andwell-prepared, is what Elissa Altman craves.
Shunyru Suzuki Roshi said “Be grateful for the weeds you have in your mind, because eventually they will enrich your practice.” Elissa Altman describes how the same goes for your salad.
There are no ordinary eggs, says Elissa Altman, and when treated with respect and care, they just might be the world’s most mundane, perfect food.
Elissa Altman shares the story of “Grandma’s Ghost,” a 30-year-old Japanese umeboshi plum, and the healing it brought in this difficult time.
Making bread requires the acceptance of both the imperfect and the impermanent, says Elissa Altman. She shares her thoughts on the meditative process of bread making and a recipe for a bloomer loaf.
Her parents’ divorce meant angry mealtimes, but Elissa Altman found her way back to a nurturing table. She shares her tips on preparing and enjoying meals that heal yourself and others.