Baking guru Dorie Greenspan, author of numerous books, including Baking with Julia (HarperCollins, co-authored with Julia Child), talks about the pleasures of the kitchen and her newest cookbook, Baking Chez Moi, in our cover profile, “Baking Chez Dorie.”
Also in this issue, Georgeanne Brennan describes rijstaffel, the Dutch-Indonesian rice table, chocolate expert Alice Medrich explains cacao percentages, and Karen Coates writes about chicken from an anthropologist’s perspective.
Jacob Dean takes a humorous look at the lifelong quest of Michael Bacon—a guy with a slightly-more-famous brother—to create the ultimate, perfect Caesar salad.
In this issue you’ll find recipes for Nigerian goat meat pepper soup, beet-and-berry fruit leather, New York egg cream soda, Spanish salmorejo with Serrano ham, and gumbo made with wild American shrimp. In these pages you’ll find great products, advice on culinary careers, opinion, and more. Subscribe today—it’s free!—so you don’t miss a thing.
Monica, our blog of the week writer who hails from St. Louis, Missouri, is very much into DIY (do it yourself.) Her recipes are usually of the hearty, rib-sticking kind. She's not ashamed to admit that she enjoys an occasional Egg McMuffin and she will then proceed to tell you how to make them better at home, in quantity, for future quick meals. She makes homemade versions of popular items like fruit flavored waters (they are pretty too), flavored salts and natural air fresheners. Her overnight oatmeal-based breakfast foods - one made in the fridge, one in the slow cooker - are nutritious and convenient for the busy weekday household. There are clever tips, too, like using a slow cooker as a double boiler for keeping melted chocolate at the perfect temperature for candy making (you can keep several types of chocolate at the ready by placing individual flavors in mason jars).
Monica makes life's ups and downs seem less daunting as she confronts her challenges with "can do" optimism. When her mother recently moved in due to health issues, it necessitated some quick changes. With less room for storage in the basement after making an in-law suite, Monica created an attractive and voluminous pantry, very cleverly arranged, for her dry goods using a cabinet with a very small footprint which fit into a corner in her kitchen. Reading her blog is like visiting someone who, despite always having multiple projects going on and a busy family life, manages to make time to welcome you into her home for a spell and send you home with a little something, too. ~Eva Baughman
As my hunger grows in thinking about my lunch, I want to share with you one of my favorite tastes of Italy that can be enjoyed at anytime or anywhere, offering you a connection to the country itself, like an edible picture of the hillside.
Sitting here looking out at the rolling hills of Italy in [...]
The Hundred-Foot Journey, directed by Lasse Hallström, is an interesting and enjoyable
summer food film that has a lot going for it, while also not quite hitting the mark. Based on a best-selling novel by Richard C. Morais, the film was produced by Stephen Spielberg and Oprah Winfrey and features a generally wonderful ensemble cast, but is also a somewhat confounding experience. Briefly summarized, The Hundred-Foot Journey tells the story of a successful Indian restaurateur and his family of servers and cooks, and their attempt to make a home for themselves in Europe following the burning of their restaurant and death of the family’s chef and mother.
What a great way to spend a Saturday morning — helping to deliver food to home-bound people in need. If you don’t live in the Washington DC area, Food for All DC may inspire you to begin a similar organization in your own city or town.
There are plenty of traditional American foods with which to celebrate autumn, cold weather, the harvest, and the oncoming holidays. But when you’ve had enough of apples, corn, squash, and cider, a hearty Italian-style recipe provides a welcome break while still fitting the prescriptives of the season…Chicken Parmesan is an excellent dish for serving to a crowd. You can serve it (as I prefer to) accompanied by pasta generously dressed in best-quality olive oil, minced raw garlic, minced parsley or basil, and freshly grated Parmigiano Reggiano.