Black-Eyed Peas

Black-eyed peas are a famous American legume with a long culinary history stemming from the regions of the South where African, Caribbean, French, Creole, and Cajun influences have paired them with smoked meats, onions, and chiles--foods that beans

Heirloom Tomato Salad with Aged Balsamic Vinaigrette

Recipe Courtesy: Chef Michel Nischan and the James Beard Award winning cookbook: Taste: Pure and Simple If you ever had an aunt, uncle, grandparent, or neighbor who grew his or her own “homegrown” tomatoes and you recall them as the best you ever

Seared Wild Salmon with Wilted Greens and Ancient Grains

Recipe Courtesy: Chef Michel Nischan, Sustainably Delicious (Rodale 2010) Salmon loves to be served alongside foods that are more fully flavored than itself. Its soft butteriness calls out for a wilted green with character and strength, along with

Farm-Fresh, Organic Dinner for Four, on a Budget

Michel appeared on CBS's The Early Show in Summer of 2010 to compete in the Chef on a Shoestring segment to prepare a three-course, farm-fresh dinner for four on a budget of $40. Here is the recipe for the Heirloom Tomato Bruschetta he

Wild Mushroom, Bacon, and Arugula Fritatta

The true delights of a dedicated forager are mushrooms and the wild greens that usually grow near them, such as ramps, lamb's quarter, and sheep sorrel. For this frittata, I ask only that you forage at the farmers market for a few varieties of wild