Green Options

We all know the joys of dining out, feasting on flavorful fare, consuming creative cuisine and devouring decadent desserts, ‘oohing’ and ‘ahhing’ at the tantalizing tastes that whisk us from the doldrums of everyday life to some epicurean plane of existence.

But what if you could create those culinary masterpieces at home?

Thanks to Divya Gugnani, you can.

This Harvard educated Venture Capitalist-Turned-Chef is the prolific powerhouse behind Behind the Burner.com, a cooking wonderland dedicated to bringing savory secrets of fine food preparation from renowned restaurants around the world to your table, one gourmet recipe at a time.

I had the pleasure of speaking with Divya and learning more about the brains, the bites and the business.  And she’s as talented in the board room as she is in the kitchen, with an infectious energy and passion that, like the food she and her chefs prepare, leave you yearning for more.

This will be the first in a series of posts featuring Behind the Burner chefs, organic cooking ideas and special offers for the Eat. Drink. Better. readers, so be sure to check back each week for the latest in edible enjoyment.

Dear Readers,

In the spirit of the season, EcoWorldly is running a special Thanksgiving theme this week. As families in the United States make preparations to come together this month for the traditional feast of potatoes, cranberry sauce, and turkey (or the vegetarian Tofurky equivalent), we’ll take a look at food and farming in other cultures and countries around the world.

We’ll share our favorite environmentally friendly recipes for local specialties and ethnic cuisines around the world and we’ll also explore some of the environmental issues involved with bringing food from the farm to your dinner plate.

Subscribe to our RSS feed by email to get all of these, plus our regular stories about the environment from writers living on six continents.