Have you ever read a cookbook or food blog where an unbelievable, creative recipe was put together with “odds and ends” from the pantry or produce bin? I am always
In a perfect world we would all be eating mostly whole foods, that is foods that came into this world a certain way and stayed that way. Whole, unprocessed, unrefined
I traditionally teach a Mexican-inspired menu during the month of April so that my students have some fun recipes to cook for their family and friends on Cinco de Mayo.
I have two things on my mind this week — eating anything that was forbidden during Passover (like grains) and being mindful of our consumption of limited resources with Earth
I waited several years before I taught a recipe with millet in my classes. Why? Because I was afraid. Afraid my (adult) students wouldn’t like it. Afraid I would turn