Made possible through the generosity of Eli Lilly and Company Foundation, the Juneteenth Foodways Festival invites guests to see, taste and experience how Black cuisine has shaped some of America’s most beloved foods.
Now in its fifth year, the festival highlights the story of renowned Black caterer and chef Dolly Johnson. In 1889, after taking office, President Benjamin Harrison made a notable change to the White House staff by replacing a French chef with Johnson, who brought her all-American cooking style to the presidential household and went on to serve multiple administrations.
The woman in the photograph below, taken by Frances Benjamin Johnston in the White House kitchen, has often been identified as Dolly Johnson. However, the Library of Congress dates the photograph “between ca. 1891 to 1893.” It appears to be taken before the 1892 White House renovation, when black and white tile and glass cabinets were added to this kitchen. Realistically, this image could depict Dolly Johnson, Mary Robinson, or possibly another unknown member of the White House kitchen staff in this period. Library of Congress
Today, that legacy comes to life through one of Indianapolis’ most distinctive cultural events, featuring a wide range of local Black-owned businesses offering food, beverages and retail experiences.
This year’s festival will feature more than 35 partners, including a mix of returning favorites and new participants.
Food and beverage partners include: Golden Spatula, Paul’s Kitchen, A Taste of Home Catering, Mrs. Fe’s Soulfood and Catering, PharmFree Life Coffeehouse, Twisted Daiquiris, Brown Sugar Cakery, Good Vegan Bad Vegan, The Alkaline Electric Goddess, Betty’s Country Cooking, EZ Boyz Corner Store, Glittergirls Catering and Events, Big Mike’s Barbeque, Big Bear Shaved Ice, Cotton Cute, Blend Bistro, OSLIN, Market Square Popcorn Company, Gip Got Tips, Popcorn Queen Popping with a Purpose, The Cookie MD, DebbieKakes and More and Taste of Luv by Dee
Retail and community partners include: Rooted with Ruby, The Elephant in the Room, Guys Cooking Creation, SootheLuxe Co., A-Team Party Rental, Divine Grace Fashion Hub, Helmer & Huggins Pet Apparel & Accessories, Rub It Up Spice Blend, Beadbody Waistbeads & Permanent Jewelry, Golden Essence Raw Honey, Nyla Nova STEM, Southside U.S. Colored Troop Coalition and Opulent Radiance
Guests can enjoy a variety of menu items that reflect the depth and diversity of Black foodways, browse unique retail offerings and engage with the history and cultural impact of Black culinary traditions in America.
The Dolly Johnson Legacy Stage will also have live food demonstrations with Second Helpings and performances by Freetown Village and Braveheart Drumline.
General admission is free, with tickets available now. A limited number of early access passes will also be available for purchase, offering entry prior to the general admission start time.
The Juneteenth Foodways Festival is a signature program of the Benjamin Harrison Presidential Site and continues to expand as one of the region’s most anticipated summer cultural events.
Enjoy the bold flavors of Chinese food with 90 accessible plant-based recipes for the Western cook and kitchen. No wok required!
With her popular blog, Omnivore’s Cookbook, Maggie Zhu is the go-to person for traditional Chinese recipes designed for the Western home cook, and over the past few years, she has been incorporating more plant-based cooking into her diet. In Chinese Homestyle, Maggie shares a wide range of foolproof vegan recipes that pack all the flavor and none of the meat.
Building on a foundation of plant-based and vegetable-forward dishes found in Chinese cuisine, these umami-rich recipes are inspired by the comforting, everyday dishes Maggie grew up eating in northern China and discovered in her travels throughout the country, along with takeout favorites she became familiar with after moving to the United States.
Made with fresh ingredients and minimal oil and sugar, the salads, soups, stir-fries, braises, dumplings, and more are not only delicious, but also demonstrate the impact of aromatics, the benefits of using homemade sauces and condiments, how to cook tofu for maximum flavor and texture, and versatile cooking techniques, and include:
Homemade Sauces and Condiments
Appetizers and Salads
Orange Cauliflower
Char Siu Bao
Cumin Potato Baked Buns
Egg-less Egg Drop Soup
Shanghai Scallion Oil Noodles
Tofu, Tempeh, and Seitan
Hearty Seasonal Mains
Easy Seasonal Sides
Creamy Red Bean Ice Pops
In Chinese Homestyle, Maggie shares 90 foolproof plant-based recipes that pack all the flavor and none of the meat. Building on a foundation of plant-based and vegetable-forward dishes found in Chinese cuisine, these umami-rich recipes are inspired by the comforting, everyday dishes Maggie grew up eating in northern China and discovered in her travels throughout the country, along with takeout favorites she became familiar with after moving to the United States.
Made with fresh ingredients and minimal oil and sugar, the salads, soups, stir-fries, braises, dumplings, and more are not only delicious, but also demonstrate the impact of aromatics, the benefits of using homemade sauces and condiments, how to cook tofu for maximum flavor and texture, and versatile cooking techniques.
For both those just learning to cook Chinese food or looking at upping their skills, Zhu’s cookbook–like her website–offers step-by-step instructions, stunning photos, and information for stocking your Chinese pantry.
About the Author
Maggie Zhu started her website, Omnivore’s Cookbook, in 2013. Born and raised in Beijing, she moved to Austin, Texas, in 2015. Now she’s a full-time New York–based blogger, writer, recipe developer, and photographer. Having grown up with a mother who always did the cooking, Maggie’s culinary adventure started in 2007, when she moved to Japan and needed to cook to survive. Learning and sharing Chinese food has become a way for her to connect with her roots and the rest of the world.
Her mission is to help more people get to know real Chinese food and expose less-known regional cuisines, such as Northern and Xinjiang food, to a broader audience. More importantly, she wants to show you how easy it is to cook with wholesome ingredients to create delicious dishes that are like the ones served in Chinese restaurants.
Sesame Noodles
“My mom whips up sesame noodles on a hot summer night when she doesn’t feel like standing in front of a hot stove,” says Zhu about this family recipe. “With its nutty, savory sauce that has hints of sweetness and spiciness, this dish is always a crowd-pleaser. You can serve it without any toppings as a side dish; you can top it with fresh produce and serve it as an appetizer at a summer grill party; or you can load it with more toppings to serve as a main, just like my mom does.”
4 tablespoons Chinese sesame paste (or unsalted natural peanut butter or tahini)
2 to 4 tablespoons warm water
2 tablespoons light soy sauce (or soy sauce)
2 tablespoons Chinkiang vinegar 1 tablespoon maple syrup (or sugar)
2 teaspoons Chili Oil, or to taste
1 teaspoon toasted sesame oil
1 teaspoon minced ginger
2 cloves garlic, grated
1/8teaspoon freshly ground Sichuan peppercorns
1 pound (454 g) Handmade Noodles or fresh wheat noodles or 9 ounces (255 g) dried wheat noodles
Cucumber, julienned, for topping (optional)
Carrot, julienned, for topping (optional)
Radish, julienned, for topping (optional)
Toasted white sesame seeds, for garnishing
Place the sesame paste in a medium bowl and slowly add the warm water, a little at a time, stirring with a silicone spatula until the water is fully incorporated and a smooth paste forms.
Add each liquid ingredient—the soy sauce, vinegar, maple syrup, chili oil, and sesame oil—one at a time, stirring to fully incorporate each ingredient before adding the next one.
Add the ginger, garlic, and Sichuan pepper and stir to mix well. (You can make the sauce ahead of time and store it in an airtight container in the refrigerator for 2 to 3 days.)
Boil the noodles according to the package instructions if not using handmade noodles. Strain in a colander and rinse under cold water to stop cooking. Strain well and transfer to individual serving bowls.
Serve the noodles with the sauce on the side and toppings of your preference. Let everyone assemble their own bowls, adding their preferred toppings and stirring in a few spoonfuls of the sauce. Garnish with sesame seeds.
The sauce in this dish is so flavorful and versatile that you can use many types of wheat noodles for a great result. For a traditional taste, use lo mein noodles, but Japanese udon and somen noodles also work well with this dish.
The yield for this recipe depends on many factors, such as a number of toppings, the type of noodles, and personal taste. This recipe is a good starting point and can generally make two large servings with some fresh produce toppings. Double the amount of the sauce if you plan on using more toppings.
Handmade Noodles
This recipe is an easy way to enjoy freshly made noodles at home. You can make a few batches and freeze them for later. Their chewy texture and nice aroma make them superior to dried noodles, and you can use them to make any recipe in this chapter. But my favorite way to use them is as wide noodles in Biang Biang Mian
YIELD 2 pounds (907 g) PREP 30 minutes plus 1 hour resting time COOK 10 minutes
3 1/2 cups (500 g) bread flour, plus more for dusting
1 cup (240 ml) room temperature water
Vegetable oil (optional)
To knead the dough by hand: Place the flour in a large bowl. Slowly add the room temperature water and mix with a silicone spatula until the flour is fully absorbed. Knead by hand until a dough forms and the bowl is clean of flour. Dust a work surface with flour and transfer the dough onto it. Knead until the surface of the dough becomes smooth, about 10 minutes. The dough should feel very tough and should be able to be easily lifted from the bowl without sticking to the bottom.
To knead the dough with a mixer: Place the flour in the bowl of a stand mixer fitted with the dough hook. Turn the mixer on low speed and slowly add the water. Let the mixer run at low speed until the dough becomes consistent and smooth, about 10 minutes total. Transfer the dough to a clean work surface. Knead a few times to shape the dough into a ball.
Dust a large bowl with flour. Transfer the dough to the bowl. Cover the bowl tightly with plastic wrap. Let the dough rest for 30 minutes to 2 hours at room temperature, or up to overnight in the refrigerator.
Dust the work surface with flour and transfer the dough onto it. Knead it a few more times, then divide it into 2 equal-size pieces. Knead each piece into a ball. Work on one dough ball, keeping the other ball covered in the bowl to prevent drying out.
Dust the work surface again. Press the dough ball into a disc. Roll it with a rolling pin into a large, thin rectangle. If you’re going to make wide noodles, try to roll the dough as thin as possible; if you’re going to make thin noodles, the dough sheet can be a bit thicker (about 1/16 inch, or 1.5 mm). If the dough is hard to roll out, cover it with plastic wrap and let rest for another 30 minutes.
Dust the dough sheet with plenty of flour. Roll it up from the long side like rolling a cinnamon bun, then fold it over twice to form a multilayered long sheet.
Slice along the short side with a sharp knife to make noodles. Cut the noodle width according to your preference, from 1/16 inch (1.5 mm) to 1⁄2 inch (1 cm).
Unfold the noodles and shake off any extra flour. Align the noodles on the work surface or hang them on a rack to dry for 30 minutes.
To cook the noodles, bring a large pot of water to a boil over medium-high heat. Prepare 4 cups (960 ml) of cold water. Add a serving size of noodles, about 1⁄4 pound (113 g), to the boiling water and immediately stir with chopsticks (or tongs) so that they don’t stick to the bottom of the pot. Cook until the noodles are cooked through, about 3 minutes. If the water starts boiling, add some of the prepared cold water to stop the boiling. Use a pair of tongs to transfer the noodles to a strainer. Run them under cold water to stop cooking. Repeat until all the noodles are cooked.
Serve the noodles in a bowl of broth or top them with sauce.
The cooked noodles will stick together when they get cold. If you’re not going to serve them immediately, pour a few drops of vegetable oil on them and gently toss by hand. If the noodles are already sticking together, rinse them with warm water and gently toss by hand.
To store uncooked noodles, dust the bottom of an airtight container with flour, generously sprinkle flour on the noodles, fold the noodles into the container, and cover. Store in the freezer for up to 1 month. To cook frozen noodles, cook them like you would fresh noodles. You don’t need to thaw them before cooking.
NOTE You can also use this dough to make super-wide noodles. Cut the noodles 1 inch (2.5 cm) wide, then use your hands to gently stretch out each noodle in all directions so that they will be slightly thinner and have a better texture once cooked.
Vegan Dumplings
The dumpling filling has a well-balanced texture with veggies, tofu, and rice vermicelli and is seasoned with plenty of aromatics, soy sauce, and just a dash of curry powder to enhance its richness.
Yield: 50 dumplings
Prep: 40 minutes
Cook: 20 minutes
1/4 cup (9 g) dried shiitake mushrooms (7 to 8 small mushrooms)
2 cups (480 ml) hot water, or as much as needed to cover mushrooms
2 tablespoons dried wood ear mushrooms (or 1/2 cup, or 75 g minced bamboo shoots)
1 cup (110 g) finely chopped carrots (about 4 medium carrots)
2 cups (140 g) shredded cabbage
3 tablespoons soy sauce, divided
1 tablespoon Shaoxing wine
1 teaspoon curry powder
½ block (8 ounces, or 227 g) firm tofu, crumbled by hand
1 teaspoon maple syrup (or sugar)
1/2 cup (30 g) finely chopped scallions
50 frozen dumpling wrappers, thawed
Dumpling dipping sauce or Chinkiang vinegar, for serving
In separate medium bowls, cover the shiitake mushrooms and wood ear mushrooms with at least 1 cup (240 ml) hot water each. Let the mushrooms soak until completely soft, 30 minutes or so.
Strain and gently rinse the mushrooms with water. Remove and discard the tough stems of the shiitake mushrooms and mince the caps; this should yield about 1/4 cup loosely packed minced shiitakes. Remove and discard the tough ends of the wood ear mushrooms, if any, and mince the mushrooms if they are big, or thinly slice them if small; this should yield about ½ cup loosely packed minced wood ear mushrooms. Cook the dried rice vermicelli according to the package instructions. Strain and measure 1 cup (176 g) cooked vermicelli. Coarsely chop the noodles into 1/2-inch (1 cm) pieces.
In a large nonstick skillet, heat 2 tablespoons of the peanut oil over medium heat until hot. Add the garlic and ginger, stirring a few times to release the fragrance. Add the shiitake mushrooms, wood ear mushrooms, and carrots and cook and stir for 2 minutes. Add the cabbage, 1 tablespoon of the soy sauce, Shaoxing wine, and curry powder. Cook and stir for another 2 minutes, until the cabbage turns tender and all the liquid has evaporated. Transfer the contents to a large plate to cool.
Heat another 2 tablespoons of the peanut oil in the same pan. Add the tofu and cook for 1 minute, breaking it up into smaller chunks with a spatula. Add the vermicelli, the remaining 2 tablespoons soy sauce, and the maple syrup. Cook and stir until all the liquid has evaporated, 2 minutes or so. Transfer to a large mixing bowl and let cool for a few minutes.
Once the tofu and cabbage mixtures have cooled to room temperature, add the cabbage mixture to the bowl with the tofu, add the scallions, and stir to mix well.
Prepare your workstation by placing the dumpling wrappers on a plate, the bowl of dumpling filling (with a spoon), a small bowl of water, and a large plate or tray to hold the folded dumplings.
Place a dumpling wrapper on the palm of one hand and, using the other hand, spoon about 1 tablespoon of dumpling filling on the center of the wrapper. Dip your finger into the bowl of water and use it to wet the edges of the wrapper, then fold the edges of the wrapper over the filling and seal them together. Press the edges again to seal well. You can use any method you are comfortable with to fold the dumplings.
To cook the dumplings, heat the remaining 1 tablespoon peanut oil in a large nonstick skillet over medium heat until hot. Add the dumplings in batches in a single layer. Cook until the bottoms turn golden. Add 2 tablespoons water, cover, and cook until the dumplings are cooked through, 2 to 3 minutes. Immediately transfer the dumplings to a large plate. Repeat with the remaining dumplings.
Serve the dumplings immediately with dumpling dipping sauce or a simple drizzle of Chinkiang vinegar.
Made from green Beldi olives grown in Morocco and using only two other ingredients—sea salt and extra virgin olive oil, Mina, a family-owned business, crafts a thick spread that’s great to use as a dip, tossed with pasta, or, condiment-style, spread on sandwiches.
Also available are sauces like harissa (a sauce made from roasted red peppers, garlic, olive oil, and spices such as cumin, coriander, and caraway) and shakshuka. Harira Mor, a chickpea and lentil soup and Warda, a white bean soup are among their Heat-and-Eat line of foods and the teas such Organic Moroccan Rose White Tea and Organic Moroccan Nana Mint Herbal Tea are exotic and fragrant.
We also like their single-origin olive oil and use it to make dishes like the following:
Moroccan Beet Salad
4 medium beets, boiled and cut into 1-inch cubes
1 garlic clove, finely minced or mashed through a garlic press
In a pot, boil beets on medium-low heat for 45 minutes or until fork-tender. Place pot under running cold water until beets are cool enough to be handled. Peel and cut into 1-inch cubes.
Add beets and all other ingredients into a bowl and gently mix. Serve and enjoy.
Pesto Pasta
1 pound pasta, such as spaghetti
2 cups packed fresh basil leaves
2 garlic cloves
½ cup toasted pine nuts or walnuts
½ cup grated Parmesan, plus more for serving
½ cup Mina extra virgin olive oil
Salt, to taste
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
Meanwhile, pulse basil, garlic, pine nuts, and Parmesan in a food processor or blender, drizzling in olive oil and stopping occasionally to scrape down the sides, until smooth.
Transfer pesto into a large pan over low heat. Using tongs, transfer pasta to the pan and toss until well coated with pesto. Salt to taste, and serve with Parmesan and fresh basil.
“Deep and meaty but also super bright with veg, Vietnamese bánh mì are perfectly balanced,” writes Scott Clark who with Betsy Andrews wrote Coastal: 130 Recipes from a California Road Trip, a fun cookbook about his adventures owning Dad’s Luncheonette, a historic train caboose turned restaurant on California’s narrow winding Highway 1, the coastal two-lane road traversing the cliffs above the Pacific Ocean in Half Moon Bay.
“They just do all the things you want in a sandwich,” continues Clark, who loves the food scene in this region of California. “I make a loose, ground pork sausage for my riff. It gives me a sausage roll vibe, and sausage rolls are near and dear to my East Coast heart. Generally, the carrots are vinegar-pickled on bánh mì, but an overnight lime bath really punches them up. Serrano chile and a gingery mustard give it a kick, while fish sauce brings the funk. Then you load up your sandos with herbs and vegetables. It’s a full-on drippy, multi-napkin meal. And that’s what we want. That’s the answer.”
Peppery Sausage Bánh Mì
Time: 30 minutes active; overnight total
Yield: 3 monster or 4 reasonably sized sandwiches
Special Gear: Meat grinder, if using
Ingredients:
Pickled Carrots
2 carrots, peeled and cut into thin matchsticks
1/2 serrano chile, cut into thin rings
Fresh lime juice to cover (from 3 or 4 limes)
Sausage
4 ounces slab bacon
1 pound ground pork
1 ½ tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon grated fresh ginger
2 teaspoons grated garlic
2 teaspoons freshly ground white pepper
1 ½ teaspoons toasted sesame oil
Ginger Mustard
1/2 cup Pickled Mustard Seeds (recipe below)
1/2 teaspoon grated fresh ginger
Sandwiches
1 baguette, split lengthwise
12 crisp, just-washed romaine leaves
Half a cucumber, cut into thin matchsticks
1 bunch fresh cilantro, tough stems removed
To make the pickled carrots: In a medium bowl, mix the carrots and serrano, then add enough lime juice to cover them. Put the veg in the fridge to marinate overnight. They’ll keep, in the fridge in an airtight container, for up to 1 week.
To make the sausage: Using a medium die on your meat grinder, or pulsing in a food processor, grind the bacon. Put the bacon in a medium bowl, add the pork, fish sauce, lime juice, ginger, garlic, and pepper, and use your hands to mix everything together until it’s well combined. Cover it and stow it in the fridge to marinate for at least 1 hour and up to overnight. In a 9 in [23 cm] cast-iron pan over high heat, heat the sesame oil until it’s smoking. Add the sausage mixture, knock the heat down to medium-high, and fry it, stirring and breaking it up with a wooden spoon, until all the liquid has released and it’s well-seared and crumbly, 10 to 12 minutes. Use a slotted spoon to transfer the sausage to a medium bowl.
To make the ginger mustard: In a blender or a food processor, combine the pickled mustard seeds and ginger and blitz them together for 30 seconds.
To make the sandwiches: Generously smear the ginger mustard on the cut sides of the baguette. Pile the sausage on the bottom half of the baguette, then top it with the romaine leaves, cucumber matchsticks, a generous amount of pickled carrots, and a heaping pile of cilantro. Cut into three or four pieces and serve.
Pickled Mustard Seeds
Good stadium mustard is tangy and spicy but a little sweet and earthy too. With all that going on, it’s addictive. That’s what you get with these pickled seeds. They make so many foods that much better: runny eggs, rare steak, roasted marrowbones. Whole pickled mustard seeds slammed on a buttery bun with a sausage right off the grill? Boom! That is it.
Time: 30 minutes active; 2 days total
Yield: 2 cups
1 cup whole yellow mustard seeds
1 cup champagne, white balsamic, or apple cider vinegar
1 cup g] packed dark brown sugar
1 Tablespoon kosher salt 4 bay leaves
Rinse the mustard seeds in a fine-mesh strainer until the water runs clear. Transfer them to a medium bowl, cover them with 2 cups of cold water, and leave them on the countertop to steep overnight.
In a medium saucepan over medium-low heat, simmer the remaining ingredients, along with ½ cup of water, stirring to dissolve the sugar. Drain the seeds, then add them to the saucepan and bring them to a boil. Knock the heat down to a rumbling simmer and cook for 20 minutes. The seeds will plump. Let the mixture cool to room temperature, then pour into a jar, screw on the lid, and chill for 24 hours before using. The seeds will keep, in the fridge, for at least 1 month, and they only get better with time.
With its fairytale half-timbered houses, breathtaking castle ruins, and welcoming locals, Nagold captures the heart of every traveler looking to experience the authentic soul of the Black Forest.
Hohennagold Castle
Atop a hill overlooking the town, the majestic Hohennagold Castle invites visitors to walk in the footsteps of medieval knights and nobles. The panoramic view from the ruins of the castle which was built in 1102 and known locally as the Old Castle or Altes Schloss, stretches far across the Nagold Valley and is the perfect backdrop for unforgettable memories. Down below, Nagold’s historic town center enchants with narrow lanes, boutique shops, and cozy cafés. It’s no wonder Nagold has been recognized as one of Baden-Württemberg’s “Kleinstadtperlen” (Small Town Pearls)—a title reserved for places that combine culture, beauty, and hospitality in one unforgettable package.
Throughout the year, there are many kinds of events, including the garden show, the toy convention, the midsummer festival, the Celtic festival, theater performances, street fairs and food markets. There are many lively opportunities for visitors to dive into the local culture. This year, from October 2025 to March 2026, Nagold will be hosting diverse classical music concerts with top-notch regional musicians.
The year ends on a high note on the second weekend of Advent (December 5–7, 2025), the Nagold Christmas Market transforms the historic town center around the market square into an enchanting storybook winter wonderland with over 80 beautifully decorated huts, fragrant mulled wine, and roasted almonds, inviting young and old to enjoy a pleasant get-together. And, from Easter to October, the little train through the park is a delight for children (and, many times, their parents too).
Also a paradise for outdoor lovers. In Nagold, hikers and cyclists will discover an extensive network of scenic trails such as the Seven Hills Trail, the Nagold Valley Cycle Path, and the newly opened Mörike Trail. The latter, a special route, honors Eduard Mörike, the famous German Romantic poet and novelist who once stayed in Nagold for a health retreat with his friend, pharmacist Gottlieb Zeller.
The Mörike Trailwinds through serene forests, mysterious “lost places,” and historical landmarks—inviting travelers to step into poetry and time itself. After all, Germany is the land of poets and thinkers, and here, you can feel it in every step. Be sure to spend time in the Visit Zeller-Mörike Garden, which is free and open to the public and a short walk from downtown.
With easy access to major cities like Stuttgart and Tübingen, and a strategic location at the gateway to the Black Forest, Nagold is the ideal base for a European adventure–one that impacts our soul with stories, scenery, and an immersion into a different world.
“I have a couple of salmon recipes that are my go-to for those nights when I want to make something nourishing yet fun and delicious,” says Jodi Moreno about her recipe for Salmon Puttanesca, which appears in her newest cookbook, Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking(Gibbs-Smith). Moreno, a chef, culinary consultant, and food stylist, notes that this recipe checks off all the boxes and is quite simple to make.
The very elegant Moreno emphasizes simplicity when it comes to her cooking style, but that doesn’t mean plain or boring; her food is about the flavors and that’s also very apparent in her recipe for Sesame Crunch Chicken Salad with Marinated Cucumbers.
“This super-refreshing, satisfying salad has so many layers of flavor and texture,” she says. “By individually dressing each tier of the salad and layering them in a specific order, each bite is bursting with unique flavors. While the layering is super important, you can stray from the recipe by swapping out or adding certain ingredients. If there is another veggie you want to add to the salad, julienne it and throw in it with the cabbage. And if you want to substitute tahini (for an extra sesame kick) or plain whole-milk Greek yogurt for the mayonnaise in the dressing, that would be great as well—just make sure if you’re using tahini to thin it out with about 1⁄3 cup water before mixing with the other ingredients.”
The following recipes are from Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking by Jodie Moreno. Photography by David Alvarado. Reprinted by permission of Gibbs Smith Books.
Salmon Puttanesca
SERVES 2
5 garlic cloves, minced
3 oil-packed anchovy filets
2 teaspoons dried oregano
1⁄4 teaspoon crushed red pepper flakes
6 tablespoons vegetable oil, such as sunflower or grapeseed, divided
2 (8-ounce) skin-on salmon filets
Kosher salt
Freshly ground black pepper
2 tablespoons tomato paste
1⁄2 cup water
2 tablespoons capers
1⁄2 cup kalamata olives, pitted and halved
1 tablespoon fresh lemon juice
TOPPINGS + ADDITIONS
Fresh lemon juice
Lemon slices
Chopped fresh flat-leaf parsley
Minced fresh chives
TO PREPARE THE PASTE for the sauce, place the minced garlic and anchovies on a cutting board and mince them until you create a very smooth paste. Add the oregano and crushed red pepper flakes and mince them in as well. Transfer the paste to a bowl and stir in 4 tablespoons vegetable oil, and set aside.
PAT the salmon dry and season lightly with salt and black pepper. Heat 2 tablespoons vegetable oil in a large cast-iron pan (enough to coat the bottom of the pan) over medium-high heat. The pan should be hot enough so that the salmon sizzles when it hits the pan. Add the salmon, skin side down, cook for 2 to 3 minutes, flip, and then cook for 2 more minutes. Transfer the salmon to a plate while you cook the tomato sauce.
USING THE SAME PAN and oil you just cooked the salmon in, lower the heat to medium low, and add the anchovy-garlic paste. Cook for approximately 1 minute while stirring, until fragrant. Add the tomato paste and cook for another 1 to 2 minutes. Add the water and stir until everything is combined. Next, add the capers, olives, and lemon juice. Taste and season if necessary. Lastly, add the salmon back to the pan. Cover and cook for 4 minutes for medium rare or 8 minutes for medium well. Transfer the salmon to serving plates along with the sauce and finish with the garnishes of your choice.
Sesame Crunch Chicken Salad with Marinated Cucumbers
SERVES 4
FOR THE CUCUMBERS
1 to 2 baby cucumbers, thinly sliced (about 1 cup)
1 tablespoon neutral vegetable oil, such as grapeseed or sunflower
1 tablespoon seasoned rice wine vinegar
1⁄2 teaspoon kosher salt
FOR THE DRESSING
1⁄3 cup mayonnaise
1 tablespoon seasoned rice wine vinegar
1 teaspoon soy sauce or tamari
1 teaspoon sesame oil
FOR THE SALAD
1⁄2 roasted chicken, meat pulled from bones and shredded (about 2 cups)
1⁄2 head green cabbage (about 4 cups)
3 scallions, thinly sliced
2 radishes, thinly sliced
1 jalapeño, seeded and finely chopped
1 tablespoon neutral oil
Kosher salt
Freshly ground black pepper
TOPPINGS + ADDITIONS
10 fresh mint leaves, thinly sliced
10 fresh basil leaves, thinly sliced
2 tablespoons toasted sesame seeds
IN A SMALL BOWL, toss the cucumbers with the oil, vinegar, and a pinch of salt and let them marinate for approximately 15 minutes while you make the rest of the salad.
TO MAKE THE DRESSING, place all the ingredients into a small bowl and whisk to combine.
ROUGHLY CHOP the shredded chicken. Transfer to a large serving bowl along with cabbage, scallions, radishes, jalapeño, and 1 tablespoon neutral oil. Season to taste with salt and black pepper. Pour the dressing over the chicken and vegetables and toss to combine.
TOP with the marinated cucumbers, mint, basil, and a heavy sprinkle of the sesame seeds. Serve immediately.
The ultra-premium brand that introduced the Eastern botanical Shiso to the global energy drink market does it again with the LTO flavor known for starting wars and ending marriages
Mōcean™, the wellness energy drink for anyone who has outgrown neon-colored battery acid marketed to kids, announced the world’s first durian-flavored energy drink. The LTO edit draws on the Filipino heritage of Co-Founder and Master Brewer Tony Vieira whose expertise has produced some of North America’s most iconic beverages and now, apparently, its most polarizing.
The “King of Fruits,” carries a flavor devotees describe as “complex,” while others suggest it is “reminiscent of a dead cat on an Arizona highway.” Across Southeast Asia, durian is banned from public transit, hotels, and airports. People I know who have smelled it, well, well let’s just say that they’re very descriptive. But then like many things, it’s worth a try.
“Durian wasn’t just a fruit in my family. It was a first-class spectacle,” said Tony. “My mother would crack one open and half the neighborhood would show up. The other half would call for cadaver dogs.”
Mōcean™ sources its durian via triple-sealed containment vessels originally designed for biohazard transport and a fulfillment team staffed exclusively by workers without a functioning sense of smell.
“We’re not here to play it safe,” said Co-Founder Christian Vieira. “We put the word ‘ocean’ in our name and launched a flavor that could get us banned from a cruise ship.”
Harvard University’s Behavior Sciences Lab administered the controversial Triple Blind Rorschach-Keller protocol on one hundred core Mōcean™ consumers. Former MLB pitcher Sidd Finch, who wishes to remain anonymous, stated: “I’m struggling. My Tibetan upbringing would have me focus on the positives… but this drink’s aroma could make a maggot puke.”
In response, Tony stated that “A prophet is never recognized in his own lifetime.”
Mōcean™ Durian will be available in extremely limited quantities at www.drinkmocean.energy on April 1, 2026. One day only secure yours before the flavor “disappears forever, or until we lose another bet.”
Photo courtesy of Wikipedia.
About Mōcean DrinkWerx
Founded by Tony and Christian Vieira, Mōcean DrinkWerx is a functional energy drink company dedicated to immunity and wellness through premium, taurine-free formulations. Inspired by Eastern botanical traditions and backed by Tony’s 36 years of expertise, Mōcean™ creates energy drinks for health-conscious adults. Four core flavors available: Mandarin, Blueberry Pom, Strawberry Guava, and White Peach.
Known for his intense and vibrant cooking style, described as Baja’s coastal brightness meets the depth of the Sonoran Desert, Wes Avila has created a stellar menu at Hecho Libre, an artful and stylish restaurant at the newly renovated Kimpton Miralina Resort & Villas in Scottsdale.
Avila, author of “Guerilla Tacos: Recipes from the Streets of L.A.,” transformed his successful street cart into a brick-and-mortar restaurant in L.A.’s Arts District, winning accolades and awards and propelling his assertive, flavorful culinary take into an international restaurant career.
Photo Joe Thomas.
‘‘Hecho Libre means made free,” says Avila, who twice was a James Beard Award finalist. “It’s about freedom in cooking, honoring tradition but also creating your own path. We wanted to marry that idea with the spirit of the Sonoran Desert.’’
When Cassie Hepler and I met Avila at Hecho Libre, he was getting ready to leave for PIOPIKO, his restaurant in Kyoto, Japan. But Avila always has time to chat, spending time with us talking about the menu items at Hecho Libre and what to try. So, of course we did.
Wes Avila in the kitchen. Photo Jakob Layman.
Among those stellar dishes were Frijoles Charros, Chiles Veneno—bacon wrapped chile Guero peppers stuffed with carnitas, cheese and frijoles charros and then brushed with guajillo honey, Halibut Veracruzana—pan-seared Pacific halibut, roasted tomato, sliced onion, garlic, peppers, olives, and capers, Yellowtail Aguachile with red onion, Asian pear, cucumber, and avocado, Jumbo Garlic Prawns which Cassie rightly compared to succulent lobster meat, and The Cowboy, a 26 ounce K-4 ranch bone-in ribeye with grilled scallions and salsa macha.
If you can’t get to one of his restaurants any time soon, here’s Avila’s recipe for Roasted Tomatillo Salsa.
“Tomatillos can be used raw or prepared in one of many ways – roasting, boiling, simmering. That way I like to do them is roasting them over fire – especially if you have an open fire-pit outdoors. You can make makeshift an open fire-pit indoors with a grate placed over gas stove burner, then give some color to your tomatillos. This recipe specifically uses oven-roasted tomatillos for ease of preparation. Use fresh or store refrigerated for one week.”
Ingredients
1 pound tomatillos, husked, rinsed, and halved if larger than a silver dollar
1/2 cup sliced yellow or white onion
2 garlic cloves, peeled
1 serrano chile, stemmed
1 poblano chile, stemmed, seeded, and sliced
Vegetable oil for drizzling
Kosher salt
Juice from 2 limes
Place a rack at the highest possible position in your oven and preheat the broiler.
Put the tomatillos, onion, garlic, and both chiles on a large baking sheet. Drizzle lightly with vegetable oil, season with salt, and gently toss with your hands to lightly coat the vegetables. Broil for 10 minutes, remove from the oven and toss the vegetables once with a spatula, then broil for another 5 minutes. You’re looking for the vegetables to be nicely roasted and slightly blackened in spots.
Slide the contents of the baking sheet into a food processor and pulse until chunky but not liquified or fully blended. There should be chunks of the chiles and flecks of roasted skin. Add the lime juice and pulse once more to incorporate. Season with salt. Use fresh or refrigerate for up to one week.
These three experts would sample and vote for their favorite drink. The winner was then determined by a combination of consumer votes and judges’ scores. For the winner, it meant an exclusive paid trip to London, including a behind the scenes visit to the Compass Box blending room. For those invited to attend, it meant sipping some great cocktails.
The five Chicago bartenders who took up the challenge to push Orchard House’s fruit-forward character in new directions were:
Matt Devens (Bartender, The Aviary) – The Ben Nevis Fizz
Doan Bui (Bartender, Heavy Feather) – Hive Found Love in an Orchard Place
Sean “Gio” Giordano (Beverage Director, Pizz’amici) – Endlesswaltz
Sage Huston, (Bartender Lilac Tiger) — The Fifth Elephant.
The result? Bold ideas, unexpected combinations, and seriously delicious drinks.
After a night of spirited competition and some heavy-duty tasting, Sage Huston, bartender at Lilac Tiger, took home the win with his cocktail “The Fifth Elephant.”
For those who want to make it at home, here’s the recipe.
The Fifth Elephant
By Sage Huston, Lilac Tiger
Ingredients:
1.5 ounces Compass Box Orchard House Scotch Whiskey
1.0 ounce Apple Butter Fennel Pepper Syrup
0.75 ounce Lime Juice
0.5 ounce Pineapple Amaro
0.5 ounce Saffron Liqueur
1 dash absinthe
Method:
Put all ingredients into tin, whip shake with pebble ice and dump into tall glass. Top with additional crushed ice and garnish with three apple slices geometrically.
Founded in 2000, Compass Box is on a mission to make the world of Scotch whisky a more interesting place – exploring undiscovered territories beyond the map. From their Blending Room in Richmond, London, they continue to push the boundaries of what whisky can be, guided by flavor, not convention. Calling themselves Scotch Whiskymakers, a word they invented because they’re all about going beyond tradition, their belief is that whiskies aren’t stumbled upon but are deliberately imagined and masterfully blended with a balance of curiosity and precision that challenges assumptions at every step.
At Compass Box, the saying is “Where others repeat, we reinvent – uncovering flavor experiences that surprise and delight.”
Start your Compass Box journey with their signature blend, Orchard House. Then, venture deeper into the flavor territories of Scotch with The Classics, Nectarosity, The Peat Monster, and Crimson Casks. Ready to go further? Their Limited Editions are where boundaries dissolve and new discoveries await. This is whisky beyond the map.
With their own stocks of maturing whiskies in Scotland and a small team of passionate whisky-lovers, they aim to delight everyone from curious newcomers to devoted aficionados.
Compass Box offers a way to experience a world of Scotch whisky reimagined, one with more flavors, more character, and more imagination than any other spirit. Scotch whisky deserves to be explored.
ABOUT BEATNIK WEST TOWN
An exotic neighborhood escape with globetrotting cuisine, tropical cocktails, bohemian interiors and a great place to watch sports in Chicago’s West Town.
