Parade Magazine

The Modern Travelers’ Green Zine’s Philly-Inspired Root Beer & Pretzel Float

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Philly Root Beer & Pretzel Float by Nicole Taylor

Looking to escape your corner of the world, for a historic city whose bells toll the sound of freedom? Philadelphia is not just famous for the Liberty Bell and being America’s first capital. It’s also an historic culinary bastion for African-American chefs becoming successful entrepreneurs. After all, Philly is where George Washington’s favorite slave, Hercules, escaped as Washington was preparing to return to Mt. Vernon. And, despite Washington’s best efforts to recapture him, the city of Brotherly Love never returned Hercules.
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Parade.com: Intimidated By Indian Cooking? Don’t Be

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Rinku Bhattacharya’s "Spices & Seasons: Simple, Sustainable Indian Flavors" cookbook

We tend to think of most Indian meals as time-consuming because of the complex spice blends and rich buttery sauces. Challenging that preconception and expanding our knowledge about Indian cuisine is Rinku Bhattacharya’s new cookbook, Spices & Seasons: Simple, Sustainable Indian Flavors, which offers fast and fresh recipes for busy lifestyles.

Bhattacharya is a food blogger at Cooking in Westchester, a wife, a mother of two kids, a finance professional, an avid gardener, and a writer for local newspapers who understands the value of time. Her previous book, The Bengali Five Spice Chronicles, was published in 2012.

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Parade.com: A Worldly Cookbook on the Humble Bean

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Baby Kale Salad with Green Bean Fries and Roast Lemon Shrimp

In our American culture, vegan bean recipes tend to be predictable. Kelsey Kinser’s new cookbook, Vegan Beans from Around the World, offers 75 adventurous recipes we should dare to try. There’s a reason why beans are essential ingredients in many global recipes: They’re cheap and versatile.  Read more →

Parade.com: Bryant Terry’s Fresh Remix of Soul Food

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Bryant Terry’s Smashed Potatoes, Peas and Corn with Chile-Garlic Oil

A national leader for creating southern soul food with seasonal, farm-fresh ingredients, Bryant Terry uses farm fresh ingredients while honoring the cultural heritage of the African diaspora, encouraging individuals and families to buy whole foods to improve their physical and spiritual health. In the words of Alice Waters, “Bryant Terry knows that good food should be an everyday right and not a privilege.”

Terry is the author of two previously published cookbooks: The Inspired Vegan and Vegan Soul Kitchen. In his new cookbook, Afro-Vegan, he gives American southern soul food a fresh remix, with cultural influences from Africa and the Caribbean and a vegan spin. Terry introduces new flavors and provides musical soundtracks, inspiring books, and films connected to each recipe. Along the way, he traces the history of traditional southern recipes while providing relevant cultural information.

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Parade.com: 3 Ways to Spice Up Your Acorn Squash

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Spicy Roast Acorn Squash

Even as a so-called health nut, I love winter squashes roasted until they’re buttery and sticky-sweet. They’re drizzled with olive or coconut oil, or a little soft butter is brushed on slices. Perhaps they’re sweetened with brown or coconut sugar, maple syrup or honey. A bit of sea salt and fresh black pepper are sprinkled here and there. In my creative mind, winter squashes are flavored with any combination of herbs and spices. Read more →