Chefs

Chefs and cooks in the disability community share recipes

Chef Regina Mitchell’s Zoom cooking class begins like a lot of Zooms: friendly banter, reminders to mute here, some technical adjustments there. A few minutes after the 4:30 p.m. start time, there are about 20 people on the call. The menu for tonight: a vegetable stir-fry and a lemongrass-ginger soda.

“The blind can cook!” she says to the camera and laughs. “People say when you have lemons, you make lemonade. I turn lemons into limoncello. Or a lemon pavlova.”

Mitchell, 60, became blind as an adult. She teaches cooking through the Nevada-based organization Blindconnect and its life skills-based program, Angela’s House. On the first and second Wednesdays of the month from her kitchen in the Las Vegas Valley, Mitchell emphasizes fun and skill-sharing to help visually impaired people feel comfortable in the kitchen.

Food and cooking are essential areas where those with disabilities can often be invisible or overlooked. But

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6 New Passover Recipes From Chefs Who Celebrate

When I picture my extended family, we’re all seated around a seder table that’s covered in matzo crumbs and Manischewitz. My dad strums “Ma Nishtanah” on the guitar while I snack on salt-slicked parsley and lock eyes with my sister, silently asking when the prayers end and the meal begins.

Each spring Jewish families gather to recount the biblical tale of Exodus, when the Israelites escaped bondage in Egypt via locust swarms and parted seas. Passover is a festival of stories and song, ritual and resistance. And because we’re Jews, it’s symbolized with food. At the center of the table, a decorative platter—the seder plate—displays the foods that have guided the night’s ceremony for generations: matzo, roast shankbone, bitter herbs, spring vegetables, and charoset studded with nuts and fruit. And for eight days (or seven, if you’re in Israel), we go without the usual bagels and pita, cleansing our homes

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IKEA kitchen scraps cookbook has 50 recipes from top chefs

The ScrapsBook cookbook, which is free to download, has 50 recipes with an aim at reducing massive food waste.

With an eye on sustainability and cutting food waste, IKEA Canada and chefs from across North America have produced a new cookbook that shows how to cook meals using food scraps most people would throw away.

The ScrapsBook cookbook is free to download from IKEA Canada. Ten chefs, including Adrian Forte, Craig Wong, and Trevor Bird, have each contributed five recipes, spanning multiple cuisines and cultures, IKEA said.

For breakfast, you could try a No-Waste Omelette, Banana Peel Bacon and Watermelon Rind Jam. Lunchtime could be the right time for Mac & Rinds or Radish Top Risotto. For dinner, whip up Kale Stem Pesto Tagliatelle, Sweet & Scrappy Meatballs and Spare Fish Croquettes.

Food waste has become a growing concern because of the environmental toll of production, including the land

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Pernil (Roast Pork) and Pasteles: 2 Dominican Christmas Recipes | Chefs At Home

Miguel Trinidad, Chef and Owner of 99th Floor in New York, NY, shows us how to make traditional Dominican holiday recipes, Pernil and Pasteles!

Video Transcript

MIGUEL TRINIDAD: My absolute favorite is lambí. My mouth is watering just thinking about this because it’s my absolute favorite dish.

Hi, my name’s Miguel Trinidad. And I am the executive chef and owner of 99th Floor. I will be making a couple of Dominican dishes today, the first one being pernil. I’m going to be using some of the meat from that in a second holiday dish called pasteles, very similar to tamales. Let’s get started.

[MUSIC PLAYING]

Pernil goes with every family event that is of any significance in our culture. Might have a turkey at Thanksgiving, we’ll have a turkey and some pernil. At Christmas, we’ll have some pernil. We’re going to start off with a pork leg, which is about

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