Viewing this Moment through Chef Chris Williams’ Eyes
Chef Chris Williams of the Houston institution Lucille’s talks about what the Black Lives Matter movement means to him in this moment.
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The State of Seafood with Providence’s Michael Cimarusti
In Los Angeles, Chef Michael Cimarusti of Providence describes the struggles and potential solutions facing the seafood industry.
Organizing for Survival: The Independent Restaurant Coalition
Independent Restaurant Coalition co-founders Kwame Onwuachi and Naomi Pomeroy describe efforts for government aid.
The Spirits of Hospitality in Crisis
In response to the COVID-19 crisis, the alcohol industry leverages its creativity to care for workers and communities.
When the Rain Doesn’t Come
In Australia, Drought Angels organize to provide assistance and relief to small farmers. In Los Angeles, Chef Curtis Stone supports their efforts with his celebrated restaurant, Maude.
Lessons from Italy on the Cure for Coronavirus
In Italy, the COVID-19 crisis highlights a culture of community, even at a distance.
Roasted Carrot Soup with Spiced Hazelnuts
This recipe takes a little inspiration from an egyptian spice blend called Dukkah. In this recipe, we roast carrots with some cumin and coriander seeds until caramelized and then blend into a soup.
Moroccan Red Lentil Stew
Harira is a traditional red lentil stew from Morocco that’s typically served around Ramadan. This stew takes inspiration from Harira, while introducing new, non-traditional ingredients.
Mexican Pozole
Pozole is a traditional Mexican soup that is culturally prevalent, but has a long history of being tied to special occasions and traditions. Our restaurant industry friends contribute their version for the perfect Sunday family meal.
Tuscan Ribollita Soup
Ribollita is a traditional Tuscan soup, which, like so many dishes created for la cucina povera, is loaded with vegetables and often fortified with bread, making for a hearty, sustaining meal.
Kkori Gomtang
Soups are extremely prevalent in Korean culture, and can find their way into almost any meal of the day. This particular dish is made with boiled beef, and is rumored to have been a preference of the noble class during the Joseon Dynasty, which spanned five centuries.
Hot Soba Soup with Soft Boiled Egg
Soba is a thin buckwheat noodle used in both cold and hot dishes in Japan. In this recipe, we serve it hot with an easy-to-make dashi soup base topped with a soft boiled egg.