We challenged Bill Yosses, Director of the ChopChop Cooking Lab and former White House pastry chef, to come up with a twist to the classic hummus. Bill rose to the challenge and created an amazing Edamame Hummus. This is a bit more complicated than a typical ChopChop recipe but -- well, what do you expect from a guy who’s been cooking for the President and First Lady?
Bill serves this hummus on baby butter lettuce cups or with crudite. We love it slathered on thick bread and topped with fresh tomatoes.
Last week ChopChop participated in the third annual Let's Talk About Food Festival, the only festival of it's kind bringing together cooking demonstrations, edible gardens, speakers and conversations on food and food policy. It was a great, summer-like day with Boston's Copley Square buzzing with all things food (and some bees too).
You can’t go into many restaurants, grocery stores, or bakeries these days without seeing a sign or menu boasting which tasty offerings are gluten-free. It seems that this dietary restriction – or requirement, in some cases – is truly taking the food world by storm.
One of my favorites things about summer is the return of the Farmers' Markets. These markets are a great opportunity for my kids and I to explore various fruits and vegetables as well as taste local food delights. Recently we visited the Belmont Farmers' Market and gobbled up tasty sweet plums and enlisted the kids to help me find the perfect tomatoes for my husband.
Over the years, both my kids—Ben, now 14, and Birdy, 11—have invited us many times to eat at their restaurants. Of course, when they were little, this involved a menu of toy foods from their little wooden kitchen, which could mean the “Special Sandwich” of a whole plastic lobster between two slices of felt bread. Back then, most of the fun for them was in writing down our orders, and also in demanding exorbitant payment—hundreds of dollars of Monopoly money—when the bill came.