In case you missed it, this week, we featured recipes inspired by Mike Diago’s amazing DIY grill. Kayla Stewart was on the podcast with the great Miss Emily Meggett talking about Gullah Geechee cuisine and the book they co-wrote, Gullah Geechee Home Cooking. And Mark has a recipe for tuna and kale that a lot of us are excited to replicate.
We’re starting to see cucumbers at the farmers market, so we’ve got a couple of recipes for you to play with. First, as you may recall, our Sichuan-style cucumbers are impossible to resist. Next, for a light lunch or dinner, cold fiery noodles are like a salad, with lots of crisp vegetables and a light, hot-sweet dressing.
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.