The classic souffle is like the unicorn. A mythical dessert legend that is oh-so-hard to recreate at home. My almost fool-proof answer: freeze it! With a little guidance and finesse, you can enjoy this fancy French dessert on your holiday table.
by Tina Martini, The Medicine Chef Read more →
You know spring has sprung, when you see asparagus! Adding vegetables to whole grains always makes for a hearty side dish that can easily double as an entree. It’s an easy way to begin transitioning to a plant based diet, too.
by Tina Martini, The Medicine Chef Read more →
Hello everyone! As a fitness coach and history buff, I have always been fascinated by the seemingly modern things one could have seen in the ancient world. I am speaking, in this case, about the first recorded example (of which I am aware) of personal training.
Do you want to get a little more vegan into your culinary repertoire? Getting a little resistance from the spouse? Then this is the dish for you!
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Bone broths are known in the culinary world as fond blanc, white broth and fond brun, brown broth. Fond is the French word for bottom, or foundation. An example of white broth would be a classic chicken broth; pale in color and loaded with flavor. Read more →
Cashew cream is so trendy right now. And such a delicious treat really does deserve its own trend. It’s the perfect topping for any dessert where you would normally use whipped cream. Here are three of my favorite nut creams.
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