Beluga black lentils become a delectable canvas for colorful heirloom tomatoes enrobed in creamy burrata and a spicy basil chimichuri. It looks almost too beautiful to eat but each bite reveals classic Italian flavors that will have you licking the plate clean.
In this easy recipe Cherokee Chef Nico Albert combines the Three Sisters, corn, beans and squash, in a modern take on ancestral traditions to create a vegan sope that nourishes the soul as much as the body.
For many years I tried to recreate the amazing egg salad I had at a French cafe I frequented. Then Piment d'Ville came into my life and the minute I had the distinctive sweet spicy flavor I knew what had been missing all those years.