A student looks on as instructor Mandy Willig prepares food during "A Taste of African Heritage" class in Birmingham, Ala., on Tuesday, July 22, 2014. Aimed mainly at blacks but open to anyone, the classes are being held nationwide to encourage people to adopt traditional African cooking met…
Dietician Mandy Willing teaches a cooking class focusing on African foods and methods in Birmingham, Ala., on Tuesday, July 22, 2014. Sponsored by the Boston-based nonprofit Oldways, the class called "A Taste of African Heritage" concentrates on getting black Americans to adopt healthy cooki…
BIRMINGHAM, Ala. — Rickey Dorsey knows he doesn't have the best diet, and his plump belly proves it.
Dietician Mandy Willing puts carrots into a bowl with the assistance of Rickey Dorsey during a cooking class in Birmingham, Ala., on Tuesday, July 22, 2014, as Sharon Reid looks on. Sponsored by the Boston-based nonprofit Oldways, the class is titled "A Taste of African Heritage" and focuses…
Lizzie Black Kander has been called the “Jane Addams of Milwaukee” for her tireless social service work, which included editing and publishing “The Settlement Cook Book” in 1901.
No matter what the weather, my family loves a bowl of soup, but most recipes take too long to make for a midweek meal. Greek-style minestrone fits the bill.
About a decade ago I traveled to Italy to take a cooking class. Of the many things I brought home from that trip, none is more cherished than my recipe for Italian jam tart.
When it’s cold outside, I love making soup for supper. Everything goes into a single pot, starting with an aromatic broth and a substantial array of vegetables, then a little bit of protein, and finally a crispy garnish. And when dinner’s over, there’s only that one pot to wash!
Snapper sautéed in a savory orange sauce is an unusual, tangy Mexican dish. Rice makes a perfect accompaniment.
Mollie Katzen believes “vegetarian” should be used as an adjective rather than a noun.