July-August 2015

Chard and Wheat Berry Frittata

June 29, 2015 Mindy Hermann

Chard and Wheat Berry Frittata A perfect brunch dish, this frittata incorporates garlicky sautéed rainbow chard and cooked wheat berries into a light egg batter, garnished with curls of Parmesan. Developed by Mindy Hermann Ingredients

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July-August 2015

DIY Kitchen: Sauerkraut Step-by-Step

June 29, 2015 Sara Haas

Step 1: Cut To make this basic sauerkraut, start by peeling away the outer layers of the cabbage to reveal unblemished, clean leaves. Rinse the cabbage and pat dry with paper towels. Reserve a few

May-June 2015

Sosaties

April 28, 2015 Cordialis Msora-Kasago

Sosaties This popular South African kebab is commonly served at braais, or barbecues. Meat seasoned in a spicy apricot-curry marinade is skewered with apricots and onions before being cooked on a hot grill. Although traditionally

May-June 2015

Key Lime Mousse

April 28, 2015 Alexandra Caspero

Key Lime Mousse This raw, vegan mousse is like a deconstructed Key lime pie. It’s made with fresh lime juice, avocados and banana and placed atop a raw crust of coconut, walnuts and dates. See

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May-June 2015

Apple-Cranberry Chutney Recipe

April 28, 2015 Madhu Gadia

Apple-Cranberry Chutney Chutneys are typically hot, spicy, tangy or pungent palate-pleasing condiments that liven up any dish. Cinnamon adds a delightful flavor to this chutney, which works as an appetizer with crostini or pita chips

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May-June 2015

Pickled Grapes Recipe

April 28, 2015 Alexandra Caspero

Pickled Grapes These slightly sweet and sour grapes (flavored with cinnamon) are good on their own or enjoyed as part of a cheese plate, on salads or in a cocktail. Developed by Alexandra Caspero, MA,