Here is how Hot Bread Kitchen member Lutfunnessa cooks the seasonal vegetables she buys on Sundays at the farmers’ market.
Food & Recipes
Recipe: Filiz’ Turkish Tarhana Soup
Hot Bread Kitchen member Filiz shares her recipe for Turkish Tarhana soup.
Diversifying Culinary Curriculum at Hot Bread Kitchen
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.
Celebrate Immigrant Heritage Month by breaking bread
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 […]
Maryam Boddie’s Shrimp & Grits
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 […]
Cornel Robinson’s Black Rice
“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 […]
