I can almost taste it now: the flavors of the first spring crops, whether homegrown, or from your CSA share, or even ethically foraged…with the promise of a whole growing season of the freshest, tastiest produce to come. It’s the perfect time to think about adding some new recipes to our repertory that can really show them off, and who better to ask for inspiration on that score than Amy Chaplin, whose approach to cooking is nature-inspired and whole-foods based.
It’s the 10th anniversary of Amy’s James Beard award-winning cookbook, “At Home in the Whole Food Kitchen,” and a special updated edition has just been released to celebrate.
Amy has worked in the food world around the globe for three decades, as a cookbook author, vegetarian chef, teacher and recipe developer. She is a native of Australia who now lives and gardens in the Hudson Valley of New York State, and I asked her help to get us all ready for making the most creative and delicious use of the botanical bounty that’s ahead of us.
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