Hot Bread Kitchen Culinary Instructor Barbara Duarte discusses the importance of a diverse culinary training curriculum and how it helps our members become better prepared for the culinary workforce.
Food & Recipes
June is Immigrant Heritage Month in the United States, a time to reflect on our country’s diverse cultural heritage and to celebrate the legacy of immigrants who have shaped our history. When Hot Bread Kitchen started, we aimed to do a version of this every day—with bread. When we first began as a social enterprise […]
Ingredients Grits 1 cup grits ¼ teaspoon salt 4 ounces sharp Cheddar cheese, grated 3 tablespoons butter 2 1/2 cups of water 1 1/2 cup heavy cream Shrimp 4 Tablespoons butter 1 large onion, chopped (around 1 cup) 1 bell pepper, chopped (around 1/2 cup) 2 garlic cloves, minced 1 cup grape tomatoes, sliced Bay leaf ½ teaspoon dried thyme 1 Tablespoon corn starch […]
“Because we celebrating Black History month I decided to create a recipe that will fits the occasion. Black rice represents my culture—and also black is my favorite color. Black rice can be served with Fry BBQ Chicken or Snapper in Coconut sauce and any kind of green vegetables. Years ago black rice was known as […]
Fulani (Sahara desert people) style lamb meatballs with sauteed red peppers and turmeric couscous by Bintou N’daw of Nafis Condiments. Ingredients Couscous 2 cups dry medium couscous 1 fresh tumeric root, peeled and diced 1 teaspoon Ghee 1/2 cup of cooked chickpeas 1 teaspoon of sea salt Meatballs 1 tablespoons of chopped parsley 1/2 of […]
“This dish is a classic way to prepare okra in my house. My grandma would make it with reserved bacon fat which would make it taste even better. I think this is a dish you can enjoy everyday, especially since it is a quick meal.” —Lexis Gonzalez, Lady Lexis Sweets Okra Chicken Pilau Serves 4—6 […]