Edna Lewis And Kidney Bean Soup

I discover Edna Lewis in the pages of the New York Times.  Edna Lewis and the Black Roots of American Cooking by Francis Lam casts me into the world of Freetown, Virginia where people lived close to the land, cooking their harvest in wood stoves, using wells and streams to keep food cool.  Lam carefully chooses … Continue reading Edna Lewis And Kidney Bean Soup