Cooking From Every Angle Articles

Cool Trick for Cleaning Your Grill

July 28, 2009 • 4 Comments


- Amanda

Yes, you're supposed to clean your grill as soon as you're done using it. But since that never happens in my house, I needed a way to scrape it down right before firing it up again. Merrill taught me a quick and effective trick for doing this: you crumple a piece of aluminum foil, then using tongs to grasp it, you use the foil to "scrub" the surface of the grill rack. It's amazing how well it works -- scraping up even the stickiest bits in just a few seconds.

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Eton Mess

July 9, 2009 • 1 Comment



- Merrill

Last summer my mother and I went to Scotland, where we visited some friends in Kirkcaldy, just north of Edinburgh. At lunch in their lovely dining room we were served a dessert I had never tried, and of which I had always been highly skeptical. Like Spotted Dick, Heg-Peg-Dump and Toad-in-the-Hole, Eton Mess is one of those traditional U.K. dishes with a moniker that makes you want to run for the hills. But I was happily surprised to find that what I had assumed would be a heavy, drippy English "pud" was in fact an appealing reinterpretation of one of my all-time favorite desserts: pavlova.

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Bell Pepper Tip

July 7, 2009 • 2 Comments



- Merrill

While studying at Le Cordon Bleu nearly a decade ago, I was taught lots of highly specific, and traditionally French, cooking skills. Some, like "turning" mushrooms, have not been repeated since. (This is where you use a special knife shaped like a bird's beak to carve tiny ridges around the entire cap of a mushroom so that it ends up looking like one of those round, spinning roof vents on the tops of city buildings.) Others, like a nifty trick for cutting bell peppers, have proven incredibly useful in my everyday cooking life.

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Organic Valley Butter

June 10, 2009 • 6 Comments


I once heard that Martha Stewart's favorite baguette in New York was from Le Pain Quotidien. (This was way back when, before Pain Q had blossomed into the organic Belgian pastry empire it is today.) Now, credit where credit is due: I agree that they put out a superb French stick (as the Brits rather amusingly call it). It's tender within and crusty without, with that clean, floury-but-not-yeasty chewiness that only the best baguettes manage to pull off. But ever since I ordered my very first Baker's Basket, I've been convinced that all of Pain Q's bread exists primarily as a vehicle for the butter they serve with it.

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