Food Favorite

I read food magazines. Or I should say, I read a lot of food magazines. Here's a round up of what's on my stack and what's worth checking out.For Reading and ReflectingSept 3 & 10, 2007New Yorker--The Food IssueThe food issue is always a treat and this one is no exception. There...

Looking at the recipe index on this site, I realize I have only written one lamb recipe. That's a shame. I like lamb a lot. I think it's a well-kept secret that lamb is actually very easy to cook. I used to have a friend who made leg of lamb every time she threw a dinner party. People...

At an "early 60's tacky tiki" theme party this weekend, it occured to me how sometimes the most retro recipes can also be very of-the-moment. At this particular party there were modern takes on all sorts of things. In each case very high quality ingredients were used and, you know...

While I love going out for Japanese food, I would never make it at home. And neither would Eric Gower, the "Breakaway Cook". At a recent dinner and cooking demonstration the cookbook author and private chef explained that when he lived in Japan he could get all the great Japanese...

Say you live in a big city. You love eating fresh-from-the-farm produce. You frequent the farmers' market, maybe you even subscribe to a CSA. But every once in a while you long to feel the soil, dig a little, pluck some weeds, pick some fruit and vegetables and get back in touch...

I've been sitting on some very exciting news for a long time now. But today is the launch day for the new version of Epicurious and I am one of the daily guest contributors! I am in the very best of company with people I greatly admire and respect including Chef Rick Bayless, food...

My name is Amy and I am a honeyaholic. Sure, I have a lot of jam and mustard in my fridge but I think it's honey that takes the cake. I currently have 13 different containers of honey. Actually it's 14 because I also have a big can of honey that I use when I make granola but I didn't...

They, asked me how I knew,My true love was true,I of course replied, something here inside,Can not be denied.They, said some day you'll find,All who love are blind,When you heart's on fire, you must realize,Smoke gets in your eyes.So I chaffed them, and I gaily laughed,To think they...

Having used saucepans and saute pans from Bourgeat, Calphalon, Reverware and more, there's no brand to date that has completely won my loyalty. Recently I received a saute pan and saucepan from Biro Cookware and so far I'm very pleased with them. They are made of two layers of stainless...

Lately I've been getting a number of emails asking me about cookware. I'm no expert, but I'm happy to tell you what I like and why.Cast ironI received a cast iron pan as a "cast off" from someone who didn't want it any longer. I can't imagine why not! Cast iron holds the heat wonderfully...

Just a quick note to say the monthly email newsletter is going out today. If you'd like to receive it, feel free to sign up. It is a double opt-in system, so after you sign up you'll be asked to confirm your subscription. In other words, if you don't confirm, you are not subscribed.The...

I don't know if Mae West ever ate a Cobb Salad, but I bet she would have loved it. After all, she was the one who said "too much of a good thing is wonderful". A Cobb Salad begins with a bed of Romaine lettuce, think of it as your basic crunchy blank canvas. Resting on the greens...

If you are looking for a book to take on vacation, to the beach, or on a plane, you couldn't ask for a better one than Alone in the Kitchen with an Eggplant Confessions of Cooking for One and Dining Alone. It's a compilation of essays and stories by a wide range of writers. The title...