Featured Recipe

butter ingredients

Recipe: Homemade Finishing Butter

(Note: This was posted prior to the unfortunate collapse of Paula Deen's culinary empire - KF) Eater National reports that "midst of a weak attempt at rebranding herself as healthy," Food Network … [Read More...]

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Moules à la Mariniére

Something big happened in my life recently. Taylor Shellfish Farms opened a store in my neighborhood. I'm a huge fan of, well, any shellfish to be honest. But mussels - moules in French - make me weak … [Read More...]

Food Books

Kat and Damon at Adventures by the Book

New Writing Classes: Seattle and San Diego

Heads up on two Hungry for Words writing courses coming up in September and early October. Seattle - Sept. 21: Voice & Story First,  I'll be doing a four-hour writing class this Sunday that will … [Read More...]

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Friday Reads: Birthday Edition

June 1 is my birthday. Today, I’m in Florida watching it rain in buckets outside our little house on Anna Maria Island, and for that I’m grateful. While the West Coast has been pummeled with all kinds … [Read More...]

Cooking fundamentals

knife anatomy

Knife Skills – The Basics [video lesson]

I’ve interviewed dozens of home cooks and hands down (pun intended), the most valuable thing a home cook can do is to get a decent chef’s knife and learn how to use it. Below, you’ll find a quick video lesson. After that, you’ll find basics on buying and caring for a chef’s knife. A good […]

roasted green beans

Recipe: Rosemary-Thyme-Lemon Oil

Adapted from a story by editor Jennifer Armentrout from Fine Cooking, this infused oil can be added to roasted vegetables before cooking or to steamed vegetables afterward. It provides a lovely complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes. Yields enough for about one to two pounds of roasted vegetables.  […]

Balsamic vinaigrette

Vinaigrette Basics [video lesson]

Do you have so many bottles of vinaigrette in your fridge that when you open the door it sounds like wind chimes? Vinaigrette is one of the first things that any home cook should master for a couple of reasons. One, it’s expensive to buy and tends to be loaded with ingredients. I did a […]

veg stock after cooking

Recipe: How to Make Vegetable Stock

Despite the name of this recipe, there’s actually not such a thing as vegetable stock. By definition, stock is made from simmering bones in water. No bones? Then it’s broth. So, let us commence with vegetable broth. In my own kitchen, I collect and save the trimmings from the likes of carrots, celery, onions, the […]