Well folks, it’s Sunday night and I’m still riding the high of my first cooking classes in DC. As you know, when I lived in NC, I taught led cooking workshops with adolescents. I loved working with the youth, taking ingredients from the garden, and in three hours whipping up
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Curried Asparagus & Tomato Tart
Posted by Tiffany Griffin
Out with the old and in with the new. And by that I mean, bye bye “diversify your grains month,” and heeeelllllooooo June! So, the original plan was for June to be “frozen treats” month and that’s still the plan, but my life is in disarray and I haven’t had
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Curry Roasted Butternut Squash Soup w/Cayenne Yam Chips & Sriracha-Maple Pecans
Posted by Tiffany Griffin
This soup has the longest title ever… but don’t judge a soup by it’s title. It’s super easy to make and is an adaptation of my Three Times Roasted Butternut Squash Soup. The curry is the soup adds depth, the cayenne yam chips add spice and crunch, and the sriracha-maple
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Spring Curry Couscous
Posted by Tiffany Griffin
Spring has sprung and oh how grateful I am for that! I have no reason to complain about winter. None. My auntie who lives in Massachusetts said that this was the worst winter in her memory–and she’s not an exaggerator, so I know it’s been bad up north. Even though
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Curry Wraps
Posted by Tiffany Griffin
It’s official. I never want to be a real chef. I am depleted. Exhausted–after just two days of cooking. I mentioned my guest ‘chef’ appearance at the Briggs Garden event on Saturday in my last post. It was a blast, and I truly feel lucky to have had the chance
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