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Didi Emmons

Didi Emmons
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Didi says she likes food with no packaging—preferably just harvested—and friends who pick up their phone. When she first became interested in food as a career, she washed dishes in several small cooking schools in exchange for free classes

 

Didi Emmons
Didi's Featured Recipe
Sweet Fried Plantains

Click here for recipe

Didi Emmons is a chef, cookbook author, educator, and former restaurateur. Currently she is executive chef for Take Back the Kitchen, with is part of Haley House in Boston’s South End and Roxbury, Massachusetts.

 

She is the author of two cookbooks: Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes and her earlier book, Vegetarian Planet, which was nominated as a best book by IACP and the James Beard Foundation.

 

Didi was the co-owner of the Veggie Planet restaurant in Harvard Square from 2001 until 2009. Before that she worked at Hamersley’s Bistro in Boston and The Blue Room in Cambridge.

 

She was the chef at the Haley House Café Bakery, where she helped found the Take Back the Kitchen program for urban youth.

 

Haley House is more than 40 years old and was originally started to provide basic necessities to the homeless. It soon expanded into a full-service soup kitchen run by a live-in community of volunteers and guests. Its mission is to mobilize resources to support people as they move toward economic independence and meaningful lives.

 

She studied cooking at La Varenne culinary institute in Paris.

 

Didi currently is a trans fat consultant for the Boston Public Health Commission and works with the Boston Public Schools to improve school lunches. She has been affiliated with Chefs Collaborative and Slow Food. In 2009, she was presented with the 2009 Gardens for Humanity Visionary award.

 

Didi lives in Boston. The website for Take Back the Kitchen is http://tbkhaleyhouse.wordpress.com/

Latest Recipes

Kitchen Cupboard Curry

You may have heard that the curry powders sold in super-markets are a far cry from those made in Indian kitchens. Once you try making you...

(1 Votes)

Hot Artichoke and Goat Cheese Dip

This is the delicious artichoke and mayo dip one often spots at cocktail parties, but with goat cheese in lieu of the sour cream. This di...

(1 Votes)

Sweet Fried Plantains

Plantains are often fried when they are green and underripe. In Puerto Rico these are called tostones, in Mexico plátanos fritos. They ar...

(1 Votes)

Korean Vegetable Pancakes

These exotic pancakes are a festive way to start a dinner party. Every guest gets his or her own vegetable pancake and a dish of sesame-s...

(1 Votes)

Chilled Mango Soup

Most fruit soups I try I’d rather have for dessert than for a first or main course. This soup is different; it has a slight sweetness, bu...

(1 Votes)

Basic Vegetable Stock

This stock is different from most vegetable stocks in that the vegetables are sautéed over high heat before they are simmered in water. T...

(1 Votes)

Pear Salad with Stilton Dressing

Smooth creamy Stilton dressing imparts the wonderful Stilton flavor into this salad. An English blue cheese, Stilton contains the same mo...

(1 Votes)

Home-style Brown Rice Pilaf

My friend Amy grew up on this dish, and she still eats it regularly. I myself could eat it twice a week, and not get tired of it. It’s co...

(1 Votes)

Basmati Spinach Ragout

Combining basmati rice, spinach, and the provocative spices of southern India, this stew is fast, filling, and good to the very last grai...

(1 Votes)

Your Pad Thai or Mine

One of my favorite meals, Pad Thai is a brilliant combination of ingredients and flavors. I love the chewy, almost sticky texture of the ...

(1 Votes)

Crispy Chinese Noodles with Eggplant and Peanuts

People who try this dish always want to know what kind of noodles they’re eating. They are fresh Chinese noodles, the best bargain around...

(1 Votes)

All-Veggie Burgers

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(1 Votes)

Enchiladas in Pumpkin Seed-Chile Sauce

This reliable enchilada recipe doesn’t require any time-consuming procedures. The toasted pumpkin seeds give the sauce a delicious flavor...

(1 Votes)

Real Tamale Pie

The tamale pies I come across don’t really taste like tamales. This is usually because cornmeal is used instead of fresh masa or masa har...

(1 Votes)

Lemon Curd Dip with Cherries and Berries

The first lemon curd I tasted was made by a talented pastry chef in New York City named Paul Geltner. He was teaching a French pastry cla...

(1 Votes)

Poppy Seed French Toast

The pleasant crunch and mild flavor of poppy seeds make this French toast a nice way to start the day. I like to use the semisoft, inexpe...

(1 Votes)
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