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.
Is “comfort food with zing” a contradiction? This spicy noodle platter on the cover of The Mindful Kitchen proves that it is not.
Buddhism isn’t about depriving yourself of worldly pleasures. Andrea Miller explains how a healthy meal helped Siddhartha understand the importance of nourishment — and offers a healthful recipe for cashew pulao.
Edward Espe Brown serves up a recipe for the perfect Autumn Dinner, along with some memories serving food to Suzuki Roshi.
Bryant Terry is a celebrated vegan chef, activist, and author of the cookbook “Afro-Vegan.” He’s also a Buddhist.
This recipe comes from Annie Somerville, executive chef at Greens, the renowned vegetarian restaurant started by San Francisco Zen Center.
Mindful Living in the Kitchen: Edward Espe Brown offers up a favorite, classic recipe from The Complete Tassjara Cookbook.
Noa Jones says that Bhutanese home cooking will leave diners breathing hot balls of fire.
Edward Espe Brown compares his homemade biscuits to childhood memories of delicious canned biscuits and provides four recipes from The Tassajara Bread Book.
Food is precious. We don’t always remember that until there’s not much left. Then it’s obvious. Food is an everyday matter, until it disappears. Then we know it’s terribly important, and the simplest dishes can be divine. That they’re there at all seems providential.