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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.

Roasted Baby Cauliflower

When cauliflower first appears at the farmers markets in Michigan, it is a sign that autumn is near.  Neatly wrapped up in their green outer leaves, young cauliflower heads are stacked high on the tables when the market opens its doors.  These “baby” cauliflowers are often very sweet and lighter in cruciferous flavors, which become… Continue reading Roasted Baby Cauliflower

A Hearts of Palm Farm & Ceviche Recipe

A few years ago, while visiting Peru on business, a small group of us flew into the farmland regions near Tarapoto, Peru.  We traveled by pickup trucks over winding mountain roads into the valley beyond.  Distant waterfalls cascaded down the mountain sides with the shimmering water cutting through the lush green landscape.  Various tropical flowers,… Continue reading A Hearts of Palm Farm & Ceviche Recipe

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

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

Bengali Charchari

“Iconic cuisine” could describe the food of Bengal. Among their many influential dishes, sweets are perhaps the most famous.  Yet, there are many preparations which have come to shape Indian cuisine as a whole.  Charchari is not merely a single dish, but a cooking style unique to Bengal.  Essentially, vegetables are cooked in a pan… Continue reading Bengali Charchari

Grilled Salsa

Toward the end of the harvest season chiles, tomatoes, onions, garlic and cilantro can be found in abundance. Inspired by the vibrant colors and pungent flavors of Mexico, I particularly like grilling the salsa vegetables to give them a rustic and earthy taste and feel. Easy to prepare and full of flavor, this is a… Continue reading Grilled Salsa