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New Mexican Black Bean Soup

Traditional chiles make this soup rich with the unique flavors, colors and terroir of New Mexico. Served with soft tortillas.

Beloved Carrot Cake

This was the most popular dessert for many decades and is the most requested recipe on my blog. A decadent, moist cake with a healthy density that works well as a sheet cake, round-layered cake or even a wedding cake.

Alu Methi Tikki

Vegetarian traditions are found in cultures around the world, with India being the most prominent.  As a young man, I journeyed there four times and experienced the marvelous cuisine first-hand in homes, temples restaurants and street cafes.  I learned the value of treating every meal and each morsel with respect and appreciation.  I also discovered… Continue reading Alu Methi Tikki

Harvest Vegetable Salad

  Staying healthy sometimes can be a challenge.  Aside from taking common sense precautions, there is a lot we can do to keep ourselves healthy with food–colorful foods, that is. The darker and more colorful fruits and vegetables are healthier with more anti-oxidants and immune building micro-nutrients.  For example:  red and yellow beets, carrots, radishes… Continue reading Harvest Vegetable Salad

Stuffed Globe Zucchini Squash

The story of zucchini is a tale of empires, beginning with Columbus’ voyages to and from the New World.  He took the first zucchino (meaning small squash) seeds back to his native Italy where the vegetable zucchini became ensconced into Italian cuisine.  It is a prolific plant with with a number of varieties and  culinary… Continue reading Stuffed Globe Zucchini Squash

In Food We Trust

“Trust,” as it pertains to the food system, has become an increasing concern for all of us.  As part of the ongoing research and planning for the James Beard Foundation’s annual conference over the last few years, a series of regional salons were conducted around the country on the subject of Trust.  A small group… Continue reading In Food We Trust

Sourdough Griddle Cakes

For those of us who love sourdough, the starter lives and breathes as a fixture on our kitchen counters. Each day, it is fed and then expands and bubbles with lively energy.

Regenerative Grains

Detroit Bread Camp happened! 2019 James Beard Award Winner Chef Greg Wade conducted a bread immersion locally grown organic grains and natural yeasts using a wood-fired oven. The event is geared toward chefs, food influencers and anyone who is passionate about what they eat. The event is geared to all skill levels, ranging from beginners… Continue reading Regenerative Grains

Pepita and Fire Roasted Poblano Pesto

My first experience with a pesto-style dish was in my Greek grandmother’s house.  Yia Yia prepared every family member’s favorite dish and my father’s was skordalia, the traditional Greek garlic sauce.  As a child in Crete, where almonds are plentiful and full of flavor, her mother taught her the art of the dish; she learned… Continue reading Pepita and Fire Roasted Poblano Pesto

Roasted Spring Onions

  After the winter freeze, one of the first signs of  life in the Midwest Farmers Markets are spring onions which are full flavor, extra sweet young shoots that only vaguely resemble a mature onion.  At this stage, even the sharpest tasting onion will easily compete with sweet varieties such as Vidalia, Maui and Walla… Continue reading Roasted Spring Onions