Johanna Kindvall is a cook and professional illustrator who explores the world of food (from breads to pickling) as well as pattern design. Originally from Sweden, Johanna’s food interests focus primarily on Nordic cuisine. Johanna has both written and...
We first found Linda Miller Nicholson through her site, Salty in Seattle. She inspired us with positivity, pasta and smile. Linda’s a wonderful woman, chef, and overall creative talent. She made a name for her brilliant exploration of pasta in everything from...
Instead of burgers, why not offer kofta kebab for “staff meal?” Sometimes a bit of extra flare or puffy pita can pop the pleasure yearnings for a hungry staff. Kofta is a higher quality street food. Topped by a salad of fresh chickpeas, cucumber, tomatoes...
Tasked with making a simple dinner that was primarily plant-based, I revisited a dish from one of my visits to Turkey. Actually, it was one of my creations, inspired while working in the kitchen of Dilara, my host when I visited Istanbul several summers ago. It...
Pressed for time one evening, I was recruited by my wife to make some risotto with mushrooms picked up recently at a local farmers' market. Luckily I'd also recently acquired a can of Vialone nano rice. It led to a fabulous meal, the rice toothy and...
