The Chef: Elizabeth
The Menu: A(nother) warm, gooey polenta-style mush made with amaranth, which was topped with sautéed swiss chard, garbanzo beans, raisins, tomatoes, and garlic. Lots of garlic. In case there wasn't enough in the main dish, we also had garlic and basil muffins (from our upcoming November+December issue!), and a bright salad of romaine, tomatoes, grated carrots, and cucumber that was dressed in a lemon-garlic sauce—naturally.
The Goods: It's possible that Elizabeth needs some sort of professional intervention. Amaranth is slowly taking over her life, and it's only a matter of time until we find her one morning obsessively huddled over the rice cooker, jittering while her next hit simmers. Until then, of course, we're happy to enable her—especially since it means we get to eat like this.