Spring has sprung and the market is full of English and sugar snap peas, asparagus, artichokes, spinach and green garlic. So this week’s menu is full of things we want to make and eat with all this green goodness. Our spring green lasagna is rich with layers of English pea and spinach...
We can only go so long before we need to stock up on Latin favorites. Most of these offerings can be frozen, and they all make it easy to feed and please a crowd. Carnitas are back! We cook pork shoulders for hours, shred, and cryovac pack it so all...
I was first introduced to this saying through Miry’s List, a local non profit committed to supporting recent refugee families as they face the tremendous challenge of starting over in a new country. And it was at a Miry’s List New Arrival Supper Club event, where I first met Aqila Asghary and...
This week we head to France… Mel is making coq au vin. These slow-cooked whole chicken legs just need to be reheated in their braising liquid rich with red wine, mirepoix, mushrooms, and shallots. Serve them over smashed potatoes (in the box.) We’re restocking Nueske’s slab bacon, which can be enjoyed...
Women’s history month, International Women's Day and Mel’s birthday all align next Wednesday. So we’ve put together a melange of Mel’s favorite tastes, created by inspiring, talented women, who hail from all over the world. You might remember Yonette Alleyne’s Caribbean Gourmet stand that anchored the south end of the Atwater Farmers...
We discovered Kenchan ramen kits at the Atwater farmer’s market last summer, but ‘tis the season to slurp steaming bowls of hot ramen. This version of the ultimate Japanese comfort food is perfectly easy (cook the noodles, whisk hot water into the broth concentrate and assemble) yet impressively authentic. We’re offering their traditional...
The skies are clear and cool. The hills are blooming with mustard, lupin, and poppies. Spring is on the horizon, and it’s stirring our taste for green goodness. So it’s time for some green goddess. Our international house of spatchcock is bringing back the green goddess chicken. We’re also bottling the green...
It’s more deli than Delhi, but this week, we bring you curry chicken salad. We all crave it, many of you have asked for it, and Mel cut her culinary teeth at Joan’s on Third, where she clocked hundreds of pounds of curry chicken salad. The dosa kit is back. This meal in...
