Black quinoa with its naturally smoky taste was a natural choice for our Southwestern Quinoa. We add in a little heat and extra smokiness to kick it up.
On my walk to the park with my dogs this morning, I was in a great mood. The sun was shining, the sky was crystal clear blue and the church bells were ringing. It was a picturesque early morning in Brooklyn. Then, out of nowhere, it came. A flatbed truck, open on the sides so you could see the dozens and dozens of crates stacked on top of each other. In each of these crates, 5 to 6 chickens were crammed in, completely unable to move. They were squawking, clearly terrified and obviously in pain. The stench was overwhelming. It was clear that they were urinating and defecating on top of each other as there was nowhere for them to move. Obviously I know that this happens, but it was totally out of context for me to see such an image in the middle of my residential urban neighborhood where, sadly,
In Teff Love, Kittee Berns demystifies Ethiopian cooking and teaches you how to make delicious food with ease.
Radishes with Garlic and White Wine may become your new favorite snack.
Victoria Moran’s newest book, The Good Karma Diet, will feed your soul with wisdom and your belly with wonderful food.
Our Toasted Couscous makes a great side dish for almost any meal. The rich taste belies how easy it is to make.
Our sweet corn, black bean mango salsa is perfect for your next barbecue. This dish is equally pleasing to the eyes and the palate.