An optimistic story about the state of dinner in the US

I had the chance to work on a feature story about the "State of Dinner" in the US for Better Homes and Gardens and it was satisfying to learn that ingredients like kimchi (which I devour daily), harissa, chickpea flour, and soba are now becoming common ingredients. This is what is so good about the US:  interwoven culinary influences and our openness to try new foods. See more spreads from the story HERE

Better Homes & Gardens