With the Turkish novela Amor Prohibido playing on my mom’s iPad, we settled into our kitchen roles. My mom led the way, as she sauteed diced tomatoes and onions. My two-year-old nephew, who already speaks better Spanish than I do, stood by my mom’s side asking to be carried. “Abu, alzar,” he said, motioning with his arms to be hoisted up. (“Abu” is short for abuelita.) My youngest brother, who’s keen on taking food and family photos, captured my mom’s tomatillo salsa resting on the molcajete where she had just ground the chiles and tomatillos. As my mom’s sous chef, I washed greens, removed limp leaves, and pulled stems. It was a recent Thursday and we were cooking purslane, which we know as verdolagas, one of Mexico’s most, Read more

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Events

Key Takeaways from NJ FoodTech 2024 Panel Discussion

One of the most engaging sessions at NJ FoodTech 2024 was a panel discussion on…

StarChefs Los Angeles 2024 Panel Discussion

When it’s time for another StarChefs panel discussion, where else but Los…