Sandy Boucher on the dharma of friendship, grief, and macaroni.
Forget the complexities of “haute cuisine.” Sometimes a simple, homey ingredient, fresh andwell-prepared, is what Elissa Altman craves.
Laura Munson finds an unlikely friend named Edgars.
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.
Andrea Miller reviews “Just Enough: Vegan Recipes and Stories from Japan’s Buddhist Temples” by Gesshin Claire Greenwood.
Andrea Miller interviews vegan chef Jean-Philippe Cyr, also known as The Buddhist Chef, about cultivating compassion for everyone — including animals.
Lion’s Roar magazine’s associate editor Lindsay Kyte tries to master the microwave. Will she defeat her sense of defeat?
Rev. Daiken Nelson is bringing together his passions — Zen practice, social work, and cooking — to provide free culinary training to Harlem’s unemployed.
Three-Michelin star restaurant owner, French chef, and Buddhist, Eric Ripert, was featured on last week’s episode of Anthony Bourdain’s ‘Parts Unknown.”
Hoko Jan Karnegis explains how nyoho, or the dharma of thusness, guides the menu at a Zen kitchen.