Gourmet chef and culinary journalist Stephen Henderson has flown to Paris to review Michelin-starred bistros, then hit a posh fashion show in India featuring thousands of flowers, fire-eaters and acrobats in gold body paint.
But Mondays, he and his husband love to be in the Salvation Army’s Hudson soup kitchen whipping up a 100 delicious, nutritious meals from donated foods. Henderson has created foolproof cheap-yet-gourmet recipes that can easily be expanded for dozens of diners. When he globetrots, he visits soup kitchens from downtown Austin and L.A., to Israel and Iran. He volunteers to cook whether its on a rickety stove or a fire pit in impoverished rural Uzbekistan where he roasted a lamb for hungry farmers.