Kemp Minifie
Kemp Minifie is a top-level food editor, writer, and recipe developer for premier national food and travel magazines, special interest publications, websites, and blogs. Minifie spent 32 years working in all aspects of food at Gourmet, as well as two years working on the Special Editions of Gourmet and gourmet.com. Minifie is a graduate of Ecole de Cuisine La Varenne in Paris and over the years has studied with Madhur Jaffrey, Nina Simonds, Diana Kennedy, Giuliano Bugialli, and Susana Trilling, to name a few.
Recipes
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
Recipes
Amaranth "Risotto" With Mushrooms
No offense to traditional risotto lovers, but risotto made with amaranth is so much easier because it doesn't require 20 minutes of near-constant stirring. Just leave your amaranth to bubble slowly on the back of the stove, while you sauté our mushrooms for the buttery topping.Dried porcini mushrooms bump up the woodsy flavor of the topping, while their soaking liquid becomes a deep, mushroomy stock in which to cook the amaranth. This risotto is ideal for Meatless Mondays and will please all your vegan friends to boot, but if you are craving some cheese, 1/4 to 1/3 cup of Parmesan stirred into the risotto at the end will give it that extra boost that only Parmesan can deliver. Or keep it vegan and pass a bowl of grated cheese separately for those who want it.
Recipes
Agave-Glazed Turkey Breast with Sherry Gravy
Agave nectar, a product of the agave plant better known as the source of tequila, blends beautifully with Old World Spanish sherry for a gentle sweet-and-sour glaze and luscious gravy. Because agave nectar has a low glycemic index, it's the new darling of the health-conscious crowd who are trying to lower their sugar intake. Although making the brown turkey stock for the gravy is an extra step, it can be done weeks ahead and frozen, and it's the secret behind a truly memorable gravy.