The requirement for hero dinners were simple and called for three things–using a pan or skillet, including a protein, vegetable, and a starch and using ingredients that are natural or minimally processed.
I worked at HoJo’s when I was a teen and as a young girl, when we traveled to New York, Connecticut and along the eastern seaboard, we typically stayed at their lodges. HoJo is Me!
Cleveland Kraut, a relatively new company named by USA Today as one of their top ten best new health foods, sells a variety of sauerkraut in flavors such as Whiskey Dill, Roasted Garlic, Classic Caraway, Curry and Beet Red. Their Gnar Gnar–a spicy mixture of green cabbage, green bell peppers, jalapenos, kosher salt, leeks, Sriracha, garlic and red chili, is similar to kimchi, the fermented Korean condiments which can range in heat from mild to fiery hot.
Two couples meet when the husbands are hired to serve at the historic Third Presbyterian Church in New York City’s Greenwich Village. Charles Barrett and James MacNally both have a calling, but they have little else in common, having come from vastly different backgrounds. Their wives differ as well. Lily met Charles when they…
Winter or ash melons can weigh up to 70 or so pounds and can be used in Asian dishes. The insides of winter melons turns translucent when it cook and has a delicate slightly sweet taste.
For those interested in heirloom foods with genetic modification, this years National Heirloom Expo held in lovely Santa Rosa. The World’s Pure Food Fair (Santa Rosa, Calif.) The National Heirloom Expo is an annual gathering in Santa Rosa, California of gardeners, food activists, farmers, chefs and food organizations from around the globe who come together to share best…
When I first met Jeannee Yermakoff she was writing A Global Garnish: A Traveling Chef Shares Food and Fundamentals, a very pretty and informative blog with wonderful photos and a wide range of recipes based on her travels, her upbringing, her culinary school training, working at Vie, named one of Chicago’s 50 best restaurants by…
Soul: A Chef’s Culinary Evolution in 150 Recipes by Todd Richards won the IACP award for Best Cookbook in America of 2019. It is indeed a soul food cookbook, but the recipes are sophisticated, taking this type of cooking in a different direction than is traditional.
