leadimage Meeting Jacques Pépin (podcast + giveaway)

    Chef Jacques Pépin looked exactly like himself when we met, and he could not have been more gracious, generous or lovely. I'm just glad I was recording our conversation because all I really remember hearing was the giddy, giggly voice in my head that kept repeating, I'm talking to Jacques Pépin! I'm sitting right next to Jacques Pépin! Wow!

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secondimage Meeting Jacques Pépin (podcast + giveaway)

Chef Jacques Pépin looked exactly like himself when we met, and he could not have been more gracious, generous or lovely. I'm just glad I was recording our conversation because all I really remember hearing was the giddy, giggly voice in my head that kept repeating, I'm talking to Jacques Pépin! I'm sitting right next to Jacques Pépin! Wow!

secondimage Cricket Cuisine (podcast)

Experts predict the world’s population will increase to nine billion people by 2050. That’s two billion more hungry humans tucking in at the global table. And an Eco-friendly protein that can help answer the question "what's for dinner" in the year's ahead is edible insects.

secondimage Every Meal Tells a Story (podcast)

Food writer and educator, Molly O'Neill, says she backed into food writing because someone asked her to write a story about food. "It was kismet; I loved it and saw immediately you can tell any story that needs to be told by looking at a plate. Every meal tells a story."

secondimage Virginia Willis’ Global South (podcast)

Virginia Willis, a well-known southern chef, and author of the 2016 James Beard award-winning Lighten Up, Y'all, is currently tracking down the global influences on southern cuisine, and updating recipes that circumnavigate the palate.

leadimage Tarte Tatin by Chef Jacques Pépin

This famous upside-down apple tart starts with caramelized apples, studded with almonds and bits of chewy apricots, and topped with a flaky, buttery crust. Inverted, this dessert makes an impressive—and mouthwatering—presentation.

leadimage Recipe: Orthopteran Orzo

Orzo, a rice-shaped pasta, gets its name from the Italian word for barley, but we all know that orzo looks exactly like juvenile bugs. Needless to say, it’s a perfect complement for crickets, especially three- or four-week-old nymphs, which are of a comparable size.

leadimage Recipe: The Original Deviled Egg (from One Big Table)

Deviled eggs made without mayonnaise, such as these from Molly O'Neill's cookbook One Big Table, will be a welcome addition to your summer picnics.

leadimage Virginia Willis’ Romesco Sauce

Southern chef and cookbook author, Virginia Willis, loves to cook and to entertain. With spring upon us and summer around the corner, she offers up this recipe for Romesco Sauce, which is a fabulous, savory sauce to serve at your next patio party.