Spiced with Madras curry, cumin, coriander, and red pepper flakes, this butternut squash soup will warm the hearts of your next dinner guests.
This dish is so close to the original, it just seemed wrong to call it a tomato and cauliflower curry.
On today's show, two recipes to use up the last few zucchinis, peppers, okra and tomatoes from your garden. And, how Kansas City is impacted farm runoff.
Coconut milk instead of cream makes this curry vegan.
Researchers analyze a queen bee's gut. Problems with an organic checkoff. Yams for dinner. A look at one Pakistani-American family's hybrid food traditions.
Ameerah Siddiqi's family finds ways to put a Pakistani twist on American foods, despite living in suburban Indiana.
Colleen Taylor Sen talks about her sixth book on Indian food. Daniel Orr uses that as inspiration for curried lentils. And, how federal farm payouts work.
This super easy soup will have you warmed up on these winter nights in no time.
The Hub's tool share cuts down on new gardeners' start-up costs. Watchdog groups are concerned about the U.S. meat inspection system. Lentils with Daniel Orr.
Lentils can get pretty boring after a while. This curried preparation gives them a little heat and a little sweet.
This recipe is a nod to both my southern Indiana roots and the several years I spent cooking in the Caribbean.
The Rail changes its menu every 6-8 weeks to stay as true to the seasonality of foods as possible. Featured on the latest menu is Chef Bob Adkins' Indian curry.
No love for beets?! Chefs Dave Tallent and Bob Adkins both try to convince guests that it's a delicious ingredient in their dishes. Kale chips and hydroponics.
Breathe new life into your leftovers with this flexible and flavorful chawt recipe.
This Caribbean Coleslaw is not one of those heavy mayonnaise-based coleslaws. It's very light and a great choice for your next summer potluck.
This traditional recipe will help you kick that pesky winter cold.
Sweet potatoes go so well with so many really great flavors, like curry, cinnamon, and ginger.
Sometimes you just need a bit of coconut. The creamy, sweet flavor makes up for the hundreds of calories in saturated fat...really!
Today we have two soups that can be served either hot or cold. They also work great as pasta sauces, and as an added bonus they’re both vegan-friendly.
In preparing for our Eggplant Extravaganza podcast, we asked Chef Orr to send over a few of his other favorite eggplant recipes, and here are a few more to try.