Can scientists manufacture sustainable meat in a laboratory? Continue reading Mission Impossible?
Roasted and skinned poblano peppers impart smokiness and loosely chopped tomatillos provide verdant color and tang to the chili. Continue reading Green Chili with Chicken
“I believe food has a lot of power . . . through food . . . . we can find home.” Continue reading Immigrant Advocacy and Empowerment through Lamb Barbacoa
The garlic, dill, olive oil, acidic juices from the pickles and the crunchy pickles themselves really taste great together on an airy, crisp crust with melted mozzarella. Continue reading Dill Pickle Pizza . . . Seriously!
Lemon zest and garlic add vibrance and warmth to this creamy soup after cooking the vegetables in butter and broth. Gently heat the cream with the puréed vegetables to avoid bitterness from the lemon zest. Continue reading Creamy Squash Soup with Parsley, Parmesan and Pine Nuts
Fresh Ancho Chiles from the Cooper Young Community Farmers Market, dried Arbol peppers, onions and garlic combined with some fresh summer tomatoes and ground chuck from the grocery for a tasty dinner. Continue reading No Bun Burgers with Ancho Chili Sauce
The mushrooms add plenty of rich braising fluid for the chicken as they cook. Heavy cream and Dijon mustard add another depth of flavor. Continue reading Braised Chicken Thighs in Mushroom Cream Sauce
After attempting this spicy eggplant and tomato dish several times, I finally found my favorite way to make this recipe at home. Continue reading The Secret to Better Baingan Bharta
To set the mood for our Bastille Day dinner we decorated our home with bleu-blanc-rouge flags and relied on Elizabeth David’s French Provincial Cooking for recipe inspiration. Continue reading Bastille Day Dinner Celebration
The visual success of this recipe depends on sourcing vegetables which can be sliced into similar-sizes and arranged into patterns. Roma tomatoes, Asian eggplant, and leeks can be found in diameters which approximate that of most zucchini. Continue reading Ratatouille Tart with Red Pepper Paste