Chef: Emily Farris and Jeff Akin, Kansas City, Missouri, USEmily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO. We love roasted root vegetables. We’re also the kind of people who get easily distracted. Unfortunately, the combination often results in overcooked carrots, turnips, parsnips, […]
Chef: Christina Wylie, Koh Samui ThailandChristina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international […]
Chef: Christina Wylie, Koh Samui ThailandChristina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international […]
…with Pachino cherry tomatoes, Tuscan olives and anchoviesCourtesy of Chef Sandra Rosy Lotti (Toscana Saporita, A Tuscan Cookery School) ELEMENT 4 heads of broccoli (romanesco, cauliflower, broccoli), washed and cut into small pieces12 cherry tomatoes10 pitted Tuscan olives4 anchovy fillets, washed with salt and cut into pieces6 tablespoons (90 ml) extra virgin olive oil, divided […]
ELEMENT for the salad 4 ounces (115 g) fresh apricot wine (chickpeas)1/2 teaspoon (2.5 ml) kosher salt4 cups (224 g) avocado lettuce, washed, chopped and shredded2 tablespoons (30 ml) orange pickled vinegar1 teaspoon (5 ml) prepared Dijon-style mustard1/2 teaspoon (2.5 ml) sea salt1 clove of pressed garlic1/4 teaspoon (1.25 ml) Herbes de Provence1/8 teaspoon freshly […]
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore ELEMENT 1 cup (200 g) dried black beans, soaked overnight, washed and drained28 ounces (800 ml) of water or vegetable juice, divided to use2 teaspoons (12.5 ml) sea salt, divided into servings1 cups (240 g) medium-grain brown rice1 tablespoon (15 ml) oat bran1/4 cup (60 ml) favorite […]
There’s nothing quite like homemade lemon cake. It’s the perfect summer dessert, tarts and ice cream with a crunchy buttery taste. I also love the sunny yellow color of this dessert. You can make it with regular Persian lemon, but the key lime really gives this tart a special taste. Some key lime pies are […]
ELEMENT 1 pound (456 g) cream cheese, cubed2 ounces (57 g) Smoked Gouda, grated4 ounces (120 ml) Firestone Union Jack IPA (or your favorite)1/2 cup (25 g) young spinach leaves, washed and chopped1/2 medium red bell pepper, stem removed, seeded and diced, adding a little more for garnish if desired1 clove of garlic, peeled and […]
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) ELEMENT 2 pounds (0.9 kg) fresh okra, washed, patted dry, trimmedKosher salt (split usage)3 tablespoons (45 ml) extra virgin olive oil1 tablespoon +1 teaspoon (20 ml) lemon zest (divided)1 tablespoon (15 ml) red curry powder (or 2 teaspoons / 10 ml powder)1 cup (240 ml) of fresh […]
Courtesy of Adriana Martin (AdrianasBestRecipes.com) ELEMENT 3 ounces (85 g) small brazilian peppers*, whole2 cups (330 g) fresh pineapple, diced1 large purple onion, peeled and sliced or sliced1 teaspoon (5 ml) pickling seasoning1 teaspoon (5 ml) ground red pepper1 1/2 teaspoons (7.5 ml) ground pink salt (or pickle)1/3 cup (80 ml) apple cider vinegarGUIDE Fill […]
