Shrimp with Tarragon on Wilted Greens

Tarragon Shrimp with Pasta finished web

It started as this small thing, just a tiny container from a local nursery. Then, like something out of a 1950s horror film, by August last summer, my French tarragon grew into an embarrassment of riches on the patio of my Seattle home. On a chilly day in late autumn, I hacked most of it back and dried it to make my own fine herbs, that classic combination that's a mainstay in French cuisine. The traditional ingredients … [Read more...]

Devour! Seattle Food Film Event June 4th

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Local chef John Sundstrom of Lark fame and I have partnered with Devour! The Food Film Fest, the world’s largest food film festival, to bring a feast for the senses to Seattle on June 4th. It's going to be a great night. Guests will start with a taste of the Nova Scotia-based festival with a food workshop featuring the province’s famous seafood, followed by Canadian-based food films and ending with a dinner at Lark … [Read more...]

Grief and Gratitude, Under a Sky So Blue

angel in the sky

I stared at my closet and wondered. What do you wear to the funeral of your favorite cousin, more like a brother, really, but you hadn’t seen him in nearly 20 years? On top of it, what does a person pack to go home to a hometown about which you’ve penned a book yet had not been there to visit in just as long? This is where I found myself on April 30th, 2014, one year ago today. Richard “Richey” Fridline was one of … [Read more...]

Michigan Notable Books Tour

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I'm delighted to announce that The Library of Michigan named Burnt Toast Makes You Sing Good a 2015 Michigan Notable Book earlier this year. The program has generously agreed to support a two-week tour around my home state between June 13th-26th, 2015. Please come out and meet me and - bonus! - my mother, the heroine of the book. I am working on adding a date for the Flint/Davison area as well.  We'll be making balloon … [Read more...]

Recipe: Coq au vin (chicken braised in wine)

Coq au vin_cookfearless

Go ahead. Impress people. Tell them you're making coq au vin. It's just chicken... braised in wine, thus making it fabulous. In its original French inception, the coq referred to a rooster, typically mean old birds who have worn out their welcome in the hen house. The tough nature of their meat required a long simmer time to soften, aided by the sugar in the wine which helps to break it down. Classic recipes include … [Read more...]

How to Reclaim Your Kitchen

Reclaim the Kitchen

Someone once confessed to me that they eat Tuna Helper while watching Gordon Ramsey. It's a humorous line about a serious issue. Cooking has evolved into something of a spectator sport. If you know me, then you know I want to help teach the world to cook and to give people the confidence to be fearless in their kitchens. I'm delighted to announce that I've partnered with Wolf in a new initiative they've launched called … [Read more...]

Hungry for Words Food Writing Boot Camp in Washington, D.C. March 21-22

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I've partnered with acclaimed independent bookstore Politics & Prose and The Writer's Center in D.C. to offer my weekend-long introduction to food writing camp on March 21-22, 2015. Known as "Hungry for Words," this workshop covers a lot of ground in two jam-packed days. We start with a brief look into the history of food writing and its most noted contributors, then shift into a myriad of fast-paced discussion on … [Read more...]

Recipe: Easy Thai Curry

Easy Thai Curry_Kathleen_Flinn_20JAN2015_edited-1

Thai curry sounds exotic and complicated, but in truth it's a quick meal for which you can keep the bulk of ingredients in your pantry or freezer, plus it’s a great option for using up leftovers. If you can't find it in your supermarket, you can order a variety of curries online for under $12. Vary up the main protein and vegetables based on what’s in your fridge. The basic formula calls for one pound of a protein (tofu, … [Read more...]

Recipe: Easy Peppermint Bark

Homemade Christmas Peppermint Bark Dessert

A confession: I don't like chocolate. I don't loathe it, I just don't love it. This news always takes people by surprise. Somehow by the mere fact of my gender, it's assumed that I must immediately be in love with all things dark and sweet. Taste can be so highly individualized, and pesky in nature. Give me a choice between a wedge chocolate cake and a slice of banana cream pie, you'll find a banana-soaked remains of a … [Read more...]

Fearless Holiday Cooking: Tips from the Pros

Thanksgiving Day Tips 20. Make punch"For big gatherings, I like to make punch with a twist," said Monica Bhide, author of Modern Spice and the blog A Life of Spice. "That way people can help themselves and you are not tied to your bar doling out specialty cocktails to a large crowd." 21. Know the turkey to take longer than you expect"In my experience of cooking turkeys since I was 14, I learned this -- the turkey … [Read more...]