A trip to India couldn’t be easier. This Indian twist on a family staple, chicken brings the exotic flavors of fenugreek, garam masala and cumin to your kitchen. I asked my friend, Jyotika Bahree to share a recipe from her native India. She sent me the following that I pass on to you. Don’t be intimidated by the list of ingredients. as a they are readily available at a well
It’s that quintessential convergence of football, friends and food. This time of year, in stadium parking lots across the nation, sports fans gather hours prior to kickoff in a pre-game celebration of camaraderie and cuisine (and maybe a little beer). It’s tailgate season.
When the tradition actually got its start, or how many iterations of tailgating it has taken to reach this modern day version is difficult to pinpoint. The
Edible Idaho South is posting stories written by 8th graders at the Community School about an experience with food that has impacted their lives. Check back weekly for new posts!
Two of my all-time favorite foods are pancakes and bacon. So why not put them together into one item? Take the salty and smoky taste of the bacon, put it into the doughy, sweet batter of the pancakes,
Who would you picture if asked to visualize Idaho’s pioneering organic farmer? An outspoken critic of pesticide-intensive, conventional agriculture? A person who loves the limelight and a good fight? Perhaps a youngish vegan sporting a head full of dreadlocks and a few farm-focused tattoos?
Well, the 70-year-old Mike Heath is none of those people. He is, instead, a quiet, humble and noticeably shy man. Yet, a lifetime of success in