Women’s History Month honors the efforts of every woman. Together, we are making history. We are the path forward. But we couldn’t have gotten this far without those who’ve come before and did some heavy lifting. Today’s Indian vegan cookbook stars, Vegan Richa and Romy Gill, owe a lot to Madhur Jaffrey, and so do…
Women Out Standing in the Field
If you eat, thank a woman. Women grow almost half our food. If you’re celebrating Women’s History Month (and you should), celebrate the femme farmers in your life. A shout-out to my local farmers. They are dynamic, they are diverse, they are organic, traditional, urban, hydroponic, they every flavor of Miami, and they’re all women….
Three Reasons to Celebrate – One Great Chocolate Guinness Cake
Hey, kids, watch as I weave together St. Patrick’s Day, Women’s History Month and Whole Grains Sampling Day to prove that Guinness is good for you. Hang in there; there’s chocolate at the end. Wednesday is St. Patrick’s Day, the magical day when we all become Irish, so remember — Guinness is good for you…
Three Lowcountry Women — Preserving History and Making it
Among my culinary crushes, Vertamae Smart-Grosvenor stands tall. She stood tall in real life, too. She was as statuesque and extroverted as I am short and nervous. We met in the pages of her 1970 cookbook/memoir, Vibration Cooking or The Travel Notes of a Geechee Girl. I’d never heard of Geechee before, and like the…
To the Women in Food – A Women’s History Month Tribute
Welcome to Women’s History Month. This month, I pay tribute to the women in food, some celebrated, some unsung, who’ve inspired me at the keyboard and in the kitchen. If you’ve been reading me for a while, you know Paula Wolfert has long been my culinary muse. Before her, there was my paternal grandmother Marcella,…
Red Beans and Rice – Leftovers Versus Lagniappe
Happy Presidents Day, and a little something for nothing — Red Beans and Rice Happy Presidents Day. For federal workers and many others, Presidents Day means an extra day off. An extra day off is such a luxury, a delight, a bonus. So why doesn’t an extra meal give us the same thrill? I’ve never…
Bryant Terry: The Man Who Would be (Vegetable) King
Bryant Terry is a James Beard Award-winning chef, cookbook author, food justice advocate, MoAD chef-in-residence, husband and father. His fifth book Vegetable Kingdom was named one of the best cookbooks of 2020 by outlets including Epicurious, The New Yorker, and The Washington Post. But first, it had to earn the approval of his toughest critics,…
Tasting the American Dream with Nafy Flatley – Peanut Stew
A shout-out to South Florida phenom Nzingah Oniwosan, who posted on IG you can be vegan and still enjoy culturally appropriate foods. You bet you can. I’m celebrating Black History Month with a whole month of recipes that sing with the flavors and produce of African and the Caribbean. Sweet potatoes, greens and peanuts come…
From Politics to Pulaw – A Seat at the Table Pilaf
In his Martin Luther King Day blogpost, Ozy‘s Carlos Watson calls on us all to find ways forward, to #ResetAmerica. My thoughts — plus a pilaf recipe — are here. I’d love to hear yours. New year! New president! Same old worries from 2020, though. I’m worried about our democracy, our future, and the fact that…
Rising Up — The World in a Crust of Bread
“The world is all messed up,” observed Martin Luther King Jr. on April 1968, the night before he was assassinated. It’s still messed up. It’s impossible to undo the pain caused by a single act of violence, let alone the waves of terrorism across the globe. But as we honor King on his birthday, we…
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