The Dish

I love this unusual summery soup! It features heaps of fresh avocado, sweetcorn kernels cut off the cobb, tender chicken breast chunks, and cilantro over a silky base of blended chicken and potato soup. Adapted from famed chef Joyce Goldstein’s recipe, this beautiful bowl is a refined, easier-to-eat version of Columbia’s rustic Ajiaco Bogotano (chicken

Artichokes amaze. They look almost prehistoric with their tough green skins, prickly heads and spiky stalks, and yet their flavor is so mild and earthy. More than once, I’ve imagined standing in a flowering field of them, nose level to purple blossoms that stretch as far as the eye can see. But that’s pure fantasy,

I love strawberries. I eat them out of hand, make pies and jams with them, macerate them, even grill and pepper them. So, imagine my delight at finding myself knee-deep in Pete Ambrose’s organic strawberry patch on Wadmalaw Island, South Carolina, where he’s been harvesting the luscious berries since January. Together we worked our way

Gathering a bundle of fresh green beans the other day, the bright scent wafted up and I thought, “Green. That scent is the color green.” And there’s a reason for that. Studies in neuroscience have shown that cross modal associations in our brains link visuals with the sense of smell and affect our perception of

Me oh, my oh! If you’re not singing and swaying to Hank Williams “Jambalaya (On the Bayou)” while cooking this jambalaya recipe, well, why not? Hearty, homey, and jumping with flavor, jambalaya is as celebratory as the song Williams wrote in 1952. He came up with the bouncy composition while listening to Cajuns talk about