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Ingredient of the Week: Fresh Ginger

Ginger has been around a long, long time. The Produce Bible traces ginger back to southern India at least 2,000 years ago. According to Whole Living, the name comes from the sanskrit word stringa-vera, meaning hornlike body. It’s a tropical plant, a gnarly root-...

Cook in the Moment: Grilled Chicories

My husband and I moved to Colorado four years ago from Memphis, Tennessee. Though we came from a region known for its barbecue, I discovered the joy of cooking over open flames in Boulder. Growing up in the oppressive heat and humidity of Arkansas, going outside meant...

10 Ways Tuesday: Chicory

I’ve got creative ideas for cooking with chicories like endive, radicchio, and escarole during winter: 1.  Baked Escarole Stuffed with Breadcrumbs, Olives & Capers This recipe from The Silver Spoon (self-professed bible on Italian cooking) smartly treats...

Ingredient of the Week: Chicory

As the month of February comes to an end, my heart dares to hope that spring is on its way. The weather here in Colorado is characteristically unpredictable -one day warm and sunny, only to surprise us with a foot of snow the very next morning. March blows in like a...

Cook in the Moment: Egyptian Red Lentil Soup

Do you remember Egypt, or has it become muddled in your mind- stuffed towards the back of your brain with all those other Arab countries in rebellion? Life is busy, and time goes so fast, at least it does for us here in the United States. I would bet Egyptians feel...