For Memphis chefs Andrew Ticer and Michael Hudman, the key to cooking vegetables is to stop treating them differently. “Smoke ’em, roast ’em, braise ’em, do whatever you want — just forget you’re not eating meat!”
Here are some simple swaps you can use to make your holiday meal a little healthier without losing the flavors you crave.
We often assume fresh herbs are best and, in some cases, that’s true — but dried herbs have their strengths.
From beet greens to Cinderella pumpkins, these are a chef’s favorite ways to use fresh produce in October in Tennessee.
Is chocolate really good for you? In short, yes — some kinds of chocolate have health benefits — but the details matter. Here are the differences between cacao, cocoa and chocolate.
People with asthma know how fast an attack can derail exercise. Check out the seven options below to get your heart rate up, build strength and help you develop resistance to asthma symptoms in the future.
September is a sweet spot for produce in Tennessee. Both summer and fall flavors are in play, which means a chance to take advantage of some things for the last time (cantaloupe, raspberries, snap peas) and to sneak a first taste of others (arugula, carrots, collard greens). For Laura Lea Goldberg, certified holistic chef and cookbook author in Nashville, September is the ideal time to get creative with local flavors. And she knows just where to start. “For me, the first step for shopping and cooking local is to find your closest local farmers market,” Goldberg says. “Get to know your neighborhood one, whether that’s by looking on Instagram or just driving around your neighborhood. If you don’t have a market close by, a lot of grocery stores like Kroger and Publix will have a local food section. It may be small, but it’s there; You just have to ask.” Once you’re there, see what looks good, and cross-reference that with what’s in season. A good place to do that: the Tennessee seasonality calendar on …