Joyce Doughty likes to say that her love of food started in Brazil where her mother loved to try new foods and enthusiastically supported the local street vendors. But her husband naively married a girl who had never stepped in a kitchen.

As college students living on the tightest of budgets it quickly became apparent that they would need to learn to make everything from scratch to save pennies. And, soon, cooking became Doughty’s  obsession. So much so, that her husband and sons eventually shipped her of to Le Cordon Bleu and, later, to the Boise State Culinary Arts program where she got an associate degree.

Doughty spent 17 years hosting NPR’s Food for Thought and working as head chef of the James Beard-honored Doughty’s Bistro in Boise. More recently she has written two books called “The Chef Within”—one a breakfast version and the other, a dinner version. The books, available online at https://www.thechefwithinbook.com, offer plenty of easy-to-read practical instructions for utilizing ingredients on hand, substituting foods and more.

Meet Joyce Doughty as she shows Marie Gallo how to make a tasty coleslaw recipe found in one of her books in today’s Eye on Sun Valley segment of Marie’s Kitchen.

COLESLAW DRESSING

3 tablespoons sugar

3 tablespoons white or rice vinegar

1 tablespoon vegetable oil

1 tablespoon sesame oil

1 teaspoon salt

1 teaspoon pepper

Mix together and set aside.

COLESLAW

Cabbage, chopped

Green onions, chopped

Red pepper, sliced

Carrots, grated

Cilantro, chopped (can substitute parsley or basil or leave out altogether)

Toss and mix in dressing. Sprinkle sesame seeds or sliced toasted almonds on top.