From the Magazine

Spicy Red Lentil Stew

June 29, 2018 Marcy Gaston

This version of the traditional South Indian dish sambar is made with red lentils in place of toor dal, canola oil in place of ghee and store-bought sambar powder.

From the Magazine

Sautéed Mustard Greens

March 1, 2018 Marcy Gaston

Inspired by the Zimbabwean dish muriwo, this recipe tames the spiciness of mustard greens by sautéing with tomatoes and spices. In Zimbabwe, pumpkin leaves also are commonly served as the side dish muboora, but they are not commonly available in North America.

September-October 2017

Seven-Layer Dinner

August 29, 2017 Marcy Gaston

Sometimes called “Shipwreck,” this casserole was developed to use leftovers or past-prime vegetables. This updated version features more modern flavors and ingredients.

November-December 2016

Pork Tenderloin with Porcini and Lentil Rub

November 1, 2016 Marcy Gaston

Savory and full of flavor, pork tenderloin is dry-rubbed with porcini mushrooms, lentils and rosemary. Serve with mushroom sauce for a delicious and elegant dinner. Pork Tenderloin with Porcini and Lentil Rub Developed by Marcy

Stone Soup

What You Can Do to Reduce Food Waste

November 25, 2015 Marcy Gaston

How much do you think about food waste? Probably not much, based on current statistics. In the United States, about 30 to 40 percent of the food supply ends up as waste. That comes out