Stephanie March Dig through your family collections, ladies and gentlemen. Pull the best dish from your repertoire and steel your nerves. You, yes you Betty Lou, could win fame and acclaim in the Great Mill City Farmers Market Taste-Off! I know you are hiding a killer dish of some sort (scalloped potatoes? creamed corn? broasted chicken? Granny’s … Read more
This is pretty. I didn’t bake this, no sir. This weekend, the weather was perfect for eating. It was chilly enough to inspire a stoking of the stove and grey enough to keep me happily inside without guilt. Seriously, I cooked all weekend. Saturday the kids and I spent most of the day conspiring how … Read more
Two Things I Love 1. The nasty, grungy, dank, gossipy side of the restaurant industry. (Remember, while the rest of the world plays, we work. Then, while the rest of the world sleeps, we drink a lot and smoke a lot and dish.) 2. A crack in the facade of a food icon.
Gramercy Tavern is the site of one of my favorite New York moments. It has everything to do with crisp, professional service and celery root soup. I am sad to see that owner Danny Meyer and chef Tom Colicchio have parted ways on the venerable establishment. Mr. Colicchio has decided to focus his efforts on … Read more
I want this for my birthday. Terms For Money That Are Food Related Dough Bread Nest Egg Greens Sugar Cabbage Lettuce Beans Bones Clams Coconuts Fish Nugget Squid Crispies Rutabaga
There are certain fights I have with The Hub that won’t go away: milk vs. water in the scrambled eggs, searing meat does/does not seal in the juices, etc. Just because someone went to chef school, doesn’t mean he’s the universal God of kitchen knowledge. Besides, the majority of a cook’s education comes from the … Read more
A few nights ago, we started a dinner partywith a cheese tasting. I would have posted pictures, but it was like a frenzy. Honestly people. Old Kentucky Tomme / Capriole Farms, Indiana This was an aged, raw milk goat cheese (much like my beloved Humboldt Fog). It develops a natural rind that helps develop the … Read more
When I was twenty-four, I decided to bake a cake for my boyfriend’s birthday. Matty was a wannabe rock star and the coolest guy I’d ever dated. I really wanted to pull off something cool, something special, something his mother would never have made. The limits of my first apartment kitchen forced my creativity into … Read more
Jake’s first corndog I swear that I have been on an aggressive veggie and lean protein diet for the last week in preparation for the upcoming marathon. That’s right, I mean the Great Minnesota Eat Together. Because that’s what it is, a marathon. Beyond the the must-have vanilla ice cream cone from the dairy barn, … Read more
Even if you’re not matriculating this September, the month always seems to inspire further education. It’s hard to break a habit most of us lived with for 17-odd years, so off to school with you. Why not learn to become a Master of Cuisine? Iron Chef Training Camp may reveal your true calling. Once you’ve … Read more