I don’t write much about my other magazine, Real Food. Most of you will know the magazine as the Lunds & Byerly’s magazine, but actually it’s national; it goes to different markets in different regions of the country, so other people know it as the Sendik’s magazine, the Metropolitan Market magazine, or the McCaffrey’s magazine. And it’s huge in California. Anyway, one of the great joys of working on Real Food is getting the chance to work with some of America’s best recipe-writers, including Marie Simmons.
One of my secret initiatives at Real Food has been to create one recipe feature every issue that’s made exclusively with recipes that are abundantly healthy, crammed full of nutrient-dense vegetables, and unbelievably good for you—but don’t seem like it, because they’re also luscious and craveable. Marie has been my go-to writer for these sorts of features; she has an amazing way of focusing vegetable flavors and bringing out their natural greatness. So I was thrilled when she sent me a link to her new vegetarian cooking blog.
If you’re as big a fan of her work as I am, you’ll want to check it out. She wrote the fantastic “American Roots” feature in the Real Food that’s on stands now. It’s the one with delicious ways to use classic root-cellar vegetables like parsnips, carrots, and beets. Marie is using the blog to help develop recipes for her next book, “Fresh & Fast Vegetarian,” so if you’ve got a wish-list of recipes you want, use her blog to start making your case!