Soylent – The End of Food? Not So Fast…

Before I get into Soylent, I must first tell you about "meat shirts." You see, my brainy husband, Mike, once semi-joked that Big Food should develop nutrient-laden shirts that a person could wear to absorb their nutrition via their skin, rather than eating.  At the end of the day, you'd just throw the nutrient-depleted shirt away. He mentioned this to our fabulously beautiful and always skinny friend Cherie who doesn't … [Read more...]

Reader Q&A: Why Ditch Table Salt?

I was inspired by The Kitchen Counter Cooking School, but I was wondering why you're so against iodized table salt? I've heard that people need a certain amount of iodine so it is added to salt because it's impossible to get otherwise. Any clarification would be helpful! - Sally B., Madison, Wis. Kathleen says: I've had a few people ask about this, and even one person posted a comment on the site. So let me clarify. I'm … [Read more...]

Recipe: Cabbage & Chicken Stir-Fry

       Breakfast: A simple omelet that we shared with a bit of asparagus, a few cherry tomatoes and basil (from my plant). Cost: $1.74.   Snacks: We finished off our cottage cheese today, made a dent in our applesauce and a box of Ok-Mok crackers. Total cost for the day for meals, snacks, coffee at breakfast and dinner for our friend: $11.26 Observations: This week I've realized how reliant I am on what’s in my … [Read more...]

What’s in your fridge?

For The Kitchen Counter Cooking School, my friend Lisa and I spent a lot of time with other people's kitchens. There's something deeply intimate about what's lurks in the fridges, freezers and cupboards of strangers. As the site TrendCentral.com notes, the interiors of fridges have become happening places. Last November, NPR devoted one of its Food Photo Fridays to the subject, while the site FridgeWatcher catalogs what … [Read more...]

Ratio by Michael Ruhlman

The more that I study why and how people cook at home, the more that I understand the importance of a book such as Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Scribner, 2009). Noted food writer Michael Ruhlman lays out a simple premise: If you understand the fundamental ratios for some basic culinary tasks ranging from biscuits to stock to vinaigrette, the less a cook has to rely on recipes. After all, … [Read more...]

Recipe testers wanted. Bad cooks welcome.

I'm hoping that the name of my second book says it all: Changing Courses: A Mission to Get People Off the Couch and into the Kitchen. Like my last book, this is a memoir with recipes. This time, instead of the classic and complicated French cuisine that I learned at Le Cordon Bleu, the recipes are all straightforward numbers designed for home cooks. Most of the recipes incorporate a lesson, from knife skills to roasting … [Read more...]