For a deeper and more disciplined experience, use a pestle and mortar with fresh ingredients when you have the time. For a faster and easier experience, use the garlic and onion powder – particularly on a weeknight – when you need a quick and tasty dinner treat. Continue reading Deep-Fried Buddhist Goodness in the South
My fried lemongrass tofu produced a desireable, crisp exterior and a textured soft curd interior, but the flavors underwhelmed. Continue reading Lemongrass Tofu Lesson
The roasted seaweed wrapped around the tofu in the dish imparts a vegetarian “fish” flavor. Continue reading Seaweed Wrapped Tofu
You will not only learn how to cook, but also to eat and enjoy it in a way that nourishes your body and mind fully. When we know how to nourish ourselves, we will be able to cultivate joy and happiness. Continue reading Becoming a Mindful Chef
Have we asked too much of cauliflower? Has the cauliflower craze played out in American cookery? If new experimentation with cauliflower continues to lead to dead ends, will its popularity wane? Continue reading The Outer Limits of Cauliflower
A simple, inexpensive, tasty, and all-vegetable version of Shepherd’s Pie made with cannellini beans, broccoli and polenta. Continue reading Cannellini and Broccoli Pie with Polenta
Memphis Black Restaurant Week (March 6-12) celebrates the culinary contributions of black-owned restaurants and eateries while reaching out to new customers. Black Restaurant Week also champions the cause for increasing black wealth in a city known for limited economic opportunities for black-owned businesses. Continue reading Celebrate Memphis Black Restaurant Week March 6-12
I am delighted to assist Friends For Life in recruiting Memphis area restaurants to participate in Dining Out for Life® on April 27, 2017. Continue reading Place at the Table Recruiting for Dining Out for Life
When I hear eating clean or clean eating, I imagine that someone . . . . . somewhere . . . . . is eating something dirty. Continue reading Clean Eating Sends a Dirty Message
A simple dish of pasta and beans takes me back to the warm hospitality of Italy. Continue reading Remembering Pasta Fagioli in the Piedmont
