French cuisine

julia_child_avec_un_poisson

Do the French appreciate Julia?

Does it matter? A recent story in the The New York Times notes that despite her canonization as the unofficial ambassador for French cuisine in this country, most French people haven't heard of Julia … [Read More...]

Paperback out Aug. 25

Burnt Toast PB cover

It’s Here! Paperback cover for Burnt Toast Makes You Sing Good (hits stores Aug. 25th)

The paperback doesn't come out until August 25th, but I wanted to share the very pretty cover from the Penguin Random House designers! I am at work on my fourth book so I will be doing limited … [Read More...]

Cooking fundamentals

Blueberry jam

Recipe: Blueberry Jam Like My Grandpa Charles’

“Who are you?” Mike asked me last week.  “What are you talking about?” I replied. He waved his hand over the counter and dozens of jars of canned jams, jellies and preserves. “Have you become your grandmother? You’re  canning like a maniac.” “No, I am not becoming my grandmother,” I sniffed indignantly. “You read the […]

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 […]

strainer_small

How to Outfit a Kitchen on a Budget or 14 Things Every Kitchen Needs

People have been quite successful making a lot of food in the past centuries with little more than a pot, spoon, bowl, knife and cutting surface. I’ve put together a very general guide that I’ve used for events aimed at college students, and you’ll find the list below. A Good Chef’s Knife Don’t waste money […]

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 […]

White ceramic mortar and pestle with rosemary

Spices & Herbs: A Quick Lesson

As this terrific video by Consumer Reports shows, you don’t need to spend a lot of money on fancy spices. However, the key element is when spices get old. Ground herbs and spices are more exposed to air, and thus they lose their potency more quickly. Spices vs. Herbs First, its important to know the […]