Janice Ross’s book, “Like a Bomb Going Off: Leonid Yakobson and Ballet as Resistance in Soviet Russia,” chronicles the choreographer’s fight against anti-Semitism and the backlash to his dance pieces.
With his new Mediterranean-themed vegan cookbook, ‘Crossroads,’ Tal Ronnen — who’s cooked for Oprah and Ellen — is now spreading his veggie gospel to the masses.3
You won’t miss the meat in this amazing lasagna, which gets its flavor and texture from roasted veggies, zesty pesto and a robust red sauce.
Ronnen makes a healthier, vegan version of the classic spinach and artichoke dip, using cashew cream for richness without the heaviness of sour cream.
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