My kitchen style icon has long been Lucy of the I Love Lucy show. Whether setting Sunday dinner on fire or cooking up mischief with her best friend, Ethel, Lucy always looked head-to-toe glamorous in her waist-hugging apron, chic hair scarf, and Copacabana-ready heels. Modern eco-minded Lucys (and 21st-century Rickys) can look fabulous while whipping up seitan piccata and truffled potatoes too, with the help of these earth-friendly kitchen accoutrements that are as functional as they are fashionable.
I’m a copy editor, not a chef. And I’m a mediocre home cook at best. I’m trying to amass a stable of veg recipes in my family’s diet. I’ll use some of the product samples we get here at VT HQ (Vegetarian Times Headquarters) and make recipes from some of the books in our cookbook library (don’t expect the most current releases). I’ll share the non-scientific results from my four-person-family panel. If something doesn’t impress, I’ll let you know, even if my novice kitchen skills are to blame.
During autumn, Sundays are for cooking and Ravens games in the Bowen household. Last weekend, a gathering at our small Baltimore row house grew from the usual suspects—my husband and toddler—to ten very hungry guests. And whether you like football or not, fall is always the perfect season for a big bowl of vegetarian chili.
If they weren’t so darn tasty, artichokes almost wouldn’t be worth the trouble. Prepping, cooking, then the actual eating part—which requires working past spiny leaves and fuzzy inedible bits to get to the prized heart—demands dedication and perseverance.