The Gentle Kitchen will release a monthly editorial newsletter by email. We have a shopping basket full of whole food, organic products and when it comes to recipes we are already swooning over zucchini flowers. You can send us your email address HERE to receive the Gentle Kitchen mini-editions.
Back in 1993, baker Alaine Shrewsbury helped pioneer the vegan, wheat-free, no refined sugar scene on the West Coast with her Alaine’s Rainforest Cake, a gourmet, healthy fruitcake chockfull of Brazil nuts and unsweetened, dried tropical fruits. Under the name of Alaine’s Bakery, she provided 70 different items to places like Whole Foods and independent […]
The Riverstones bowl by designer Riccardo Marzi is available in a range of collectibles for kitchen and dining from the MOMA store. Marzi’s translucent resin serving bowls come in a range of natural materials from wheat to flowers and are available online from quality stores.
Friends Thao Nguyen and Karen Cheng have a successful business based on many decades of traditional Vietnamese cooking. Thao’s grandparents came from a small town called Nam Dinh in northern Vietnam where Pho noodles originated. Their Pho soup was made famous at the family restaurant. Using their recipe, Thao and Karen launched their noodle brand […]
(For 4 servings) Ingredients: For Black Beans and Rice: 2 teaspoons good-quality olive oil 1 small onion, peeled and diced 2 cloves garlic, peeled and minced 1 cup whole-grain brown rice 2 1/2 cups water 1/4 teaspoon cayenne pepper 1 teaspoon ground cumin 3 1/2 cups canned low-sodium black beans, drained For Pumpkin Curry: 1 […]