Lockdown Has Shown Us That Cooking Is Essential Food For The Soul

Nidhi Verma is the founder and Indian chef behind the food platform & recipe box brand The Cookaway, connecting adventurous cooks with leading chefs and bringing joy to the home cooking experience. Nidhi believes lockdown has helped us discover a new world of adventure, comfort and fun in our kitchens that we didn’t even know we needed…



a woman standing in a kitchen: Cooking at home


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Cooking at home

I think lockdown has taught many of us that cooking is much more important than we realised and something we can all be doing more mindfully when the new normal finally arrives. Kitchens have almost became a sanctuary over the last year as millions of us turned to home cooking and scratch cooking on a regular basis. We had more time at our hands to plan our meals, eat better, try new things, replicate our favourite restaurant meals and reduce food wastage by making the most

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Martha Lou Gadsden, Charleston soul food legend, has died

Martha Lou Gadsden, a self-taught chef who served up iconic soul food that made her a Charleston culinary legend, has died. She was 91. Martha Lou’s Kitchen, her restaurant just outside of downtown Charleston, became an institution in Charleston’s Southern food scene. It closed in September 2020.

Martha Lou Gadsden, a self-taught chef who served up iconic soul food that made her a Charleston culinary legend, has died. She was 91. Martha Lou’s Kitchen, her restaurant just outside of downtown Charleston, became an institution in Charleston’s Southern food scene. It closed in September 2020.

Martha Lou Gadsden, a self-taught chef whose “roll-your-eyes-it’s-so-good” soul food made her a Charleston culinary legend, has died. She was 91.

Gadsden died Thursday morning, her oldest daughter Joyce Taylor confirmed to a local news station. No cause of death was given.

In 1983, Gadsden opened Martha Lou’s Kitchen inside a modest Pepto-pink building at 1068 Morrison Drive, just north of downtown Charleston. Her unassuming restaurant would become an institution in Charleston’s food scene.

Gadsden was 53 when she opened her restaurant. She had no formal culinary training, but she knew what she was doing.

In a 2013

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Radical Rabbit pop-up serves vegan versions of soul food classics

Mariah Ragland fell in love with cooking as a child in her mom’s kitchen in Knoxville. She helped out, marveling as they cooked everything from coq au vin for a French class project to peanut chicken for a family Kwanzaa feast.

Ragland started cooking again when she became a vegan years later. Vegan ingredients were easily found at grocery stores, but she could never recapture the feelings — and the flavors — she experienced as a kid.

“It’s hard to know what to do with the food that you do find,” Ragland said. “You’re like, ‘Okay, I see all these veggies, but what the heck am I going to do with it?'”

Mariah Ragland, owner of Radical Rabbit vegan soul food, poses at Citizens Kitchen Thursday, March 11, 2021 in Nashville, Tenn. The business is about to celebrate its third birthday making vegan takes on soul food classics.

With Radical Rabbit, Ragland thinks she’s found the answer. The vegan soul food pop-up offers gumbo to buffalo macaroni and cheese — made entirely with plant-based ingredients.

The Fisk University alumna, now 27, started the company cooking

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Chef Deborah VanTrece Is Showing Us Soul Food’s Global Range

It’s been a busy couple of months for Deborah VanTrece, who’s known for her modern approach to soul food at her restaurant Twisted Soul Cookhouse and Pours. Earlier this year, the Atlanta chef transitioned into a new creative director role for her restaurant all while working on her debut cookbook. Soul food is a cuisine that Black migrants took outside of the South during the Great Migration.

Her experiences as a former flight attendant allowed her to see how different ingredients were incorporated into dishes worldwide that later inspired her recipes as a chef. In The Twisted Soul Cookbook: Modern Soul Food with Global Flavors, readers are the ones taking a trip around the globe while exploring the ways in which soul food appears on the plate. And while still keeping the essence of the traditional cuisine at the forefront, VanTrece provides unique twists on classic dishes like

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