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In my teaching kitchen, I watch adults enjoy experiment, but seek success. They want to acquire experience, but to come away, ultimately, with an arsenal of tested ideas. Kids, however, don’t care as much about culinary convention or precedent.
Read MoreI am not opposed to the recent growth of pre-prepped ingredients. I understand why, for instance, a home cook finds it tempting to buy pre-cut vegetables or packaged stocks, especially if he/she is typically pressed for time to prepare meals. But while it is understandable to buy a bit of mise en place to help out with a meal or fill your pantry, I wonder what kind of price we pay for leaving most of dinner’s prep to someone else.
Read MoreI was setting up for a workshop last week, which included pulling dozens of prepared items from the refrigerator. We always start with a nice lunch, and I often marinate olives to match whatever we’ll eat that day. I wanted to give the olives time to warm up before serving.
Read MoreYou know that moment. You’re standing in front of the fish counter despairing the higher cost of wild salmon over farmed. You want to make the environmentally kinder choice.
Read MoreYou may think me blasphemous, but I’m over pork belly. And offal. And pieces of fat for fat’s sake. This isn’t an issue of health or of taste, but of fatigue.
Read MoreOften people come to me, gripping recipes in their hands, “Can you help me simplify this? It’s too long!”
Read MoreIf restaurants weren’t cautious about food costs, many would go under, quickly. Food cost is the amount of a dish’s raw ingredients taken as a percentage of its sales price.
Read MoreChefs prep dishes in steps to handle volumes of orders efficiently and well. Home cooks can take cues from this professional system to streamline and personalize their own kitchen work. Let’s take, for example, the making of pie.
Read MoreToday’s restaurant menus read like grocery lists. Descriptions, even prepositions, are edited out. Steak isn’t “served with.” Peppers aren’t piled “on top of.” It’s this elemental style, which makes restaurant food seem sparse, unfussy, even when it’s not.
Read MoreYesterday’s salad is hard to love. Time turns muddled and mushy what was once crisp and bright. Dressed too long, salad is the leftover without another life.
Read MoreKim Severson of the NYTimes wrote yesterday of recent trends toward efficiency in the kitchen, in efforts to reduce food waste at home. I’ve been told that being an expert of re-purposed food carries a certain culinary clout; it is a status-marker of the contemporary cook.
Read MoreI like my coffee hot, rich, and somewhat chewy. But when the weather turns warm, I feel the pull to put it on ice.
Read MoreIn less time than it took to make one complete fruit crisp, I made kits for two of them, plus kits for three different cookies, two different cakes, one soda bread, and six batches of pastry dough. I didn’t finish one pastry item completely, but I feel as accomplished as if I had made them all.
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