Cooking From Every Angle Articles
Canning is one kitchen activity that can intimidate even the most confident cook. The truth is, it's dead simple. Every August I make jars and jars of wild blueberry jam at my parents' house in Maine, and every Christmas I know exactly what I'm giving out as presents. The best part? It takes all of an hour to make the jam, and both the ingredients and equipment couldn't be simpler.Read More »
One of our first and most enthusiastic users, seattlebonvivant, recently told us about a project that she and some friends have set in motion. It's called Canning Across America (or CAA), and it's a national collective which aims to "promote safe food preservation and the joys of community building through food." We hope you'll pay a visit to their informative website, and then submit a recipe or check out the entries for this week's preserves contest. We also highly recommend seattlebonvivant's Twiitter stream, in our opinion an exceptional food journal.Read More »
There was a time when I would have insisted that the best -- if not the only -- way to serve a ripe peach is on its own, sans accountrements. Now, however, I'm not so sure.Read More »
Every cook we know is in endless pursuit of the perfect cooking shoe. Amanda recently graduated from Mary Jane Crocs to a pair of black patent Dansko clogs (here). She likes that they provide more support and make her taller. After years of wearing her cooking school mandated Danskos, Merrill went the other way and now rarely bothers to remove her Sauconys in the kitchen.
We'd love to know what you wear in kitchen, and if there's some great shoe we have yet to discover. Share your thoughts in the comments section below!Read More »
Bavarian cuisine has gained a real toehold in New York City as of late. Trendy new restaurants like Seasonal and Radegast Hall are dishing up heaping platefuls of brats, schnitzel and goulash. Brooklyn even has it's own brand-new Schnitzel Truck,which announces its current location via Twitter.Read More »
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.Read More »
Before shallots and garlic became the standard aromatics for dressings, vinaigrettes and dips, onion juice was often used.
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.Read More »
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.Read More »
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.Read More »