It’s fall, so fire up the oven and get baking! Dorie Greenspan explores savory spins on classic sweet recipes. Former farmer and chef Abra Berens dives into grains, seeds, and legumes, with ideas on how to stretch a pot of boiled black beans into a whole week of meals. Professor Bartow Elmore spent a decade researching the troubling and jaw dropping history of Monsanto and the company’s impact on how America eats. Computer engineer, recipe developer, and blogger Amisha Dodhia Gurbani uses California ingredients to modernize traditional Indian recipes. At the farmer’s market, Valerie Gordon shops for the makings for her pumpkin pies.
Baking with Dorie, grains, legumes, and Monsanto
From this Episode:
How to be a successful recipe developer? Dorie Greenspan shares the secret
There’s something about fall that signals turning on the oven and baking. Dorie Greenspan has authored 14 cookbooks and shares her methodical system for taking old standbys...
Beans: How to make 1 pot for a week and never get bored
“Grains and legumes are grown on larger scale farms,” explains former farmer and chef Abra Berens, who grew up on an industrial pickle farm.
Sowing the troubling seeds of Monsanto’s past, present and future
Monsanto, the chemical company with outsized influence and impact on our agricultural practices, is often in the news.
Innovating traditional Indian recipes for a modern, local palate
California cuisine and ingredients have been the source of inspiration for many chefs. When married to global cuisines, the results are like the head exploding emoji —...