I've been a fan of Karen Solomon's work for a long time, ever since I read and reviewed her first book Jam It, Can It, Pickle It back in the early days of the DIY kitchen revolution. We've come a long way since then. Canning and pickling are no longer grandma skills in need of rescuing from the brink of oblivion, thanks to people like Karen who have spent years testing and experimenting, discovering and inventing, helping to make the art of preservation fun and exciting.
But how does Karen handle day-to-day cooking in her home kitchen? What are the five essential things she believes a home cook should know? Read on for her fun, eclectic list!
We love the playful, irresistible dessert tables put together by event stylist and party planner Amy Atlas. And the best part is, you don't have to be a professional to make your own version for Valentine's Day or any other celebration. Amy was kind enough to share her simple tips for turning 5 favorite desserts pink, as well as her recipe for pretty white chocolate strawberry truffles.
There is so much talent and expert knowledge available in the food world that sometimes you just have to go to the source. So we did. We spoke to a number of chefs, food writers, cookbook authors, and other experts this year to get their take on everything from diabetic-friendly cooking to budget-friendly kitchen tile. Read on for their advice:
Ken Albala is the co-author of two of my favorite cookbooks, The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. What I found in these books, and also with talking with him in person, is an overflowing enthusiasm and delight for the world of cookery. "This is what happens when you really love every food on earth," he confessed recently on his blog. Along with that enthusiasm comes a kind of bravery that I find very inspiring. Ken dives completely into his kitchen projects with a wild curiosity that is also grounded in his deep and thorough knowledge of the kitchen arts. Read on for a little more about Ken and his 5 suggestions for the home cook.
Did you notice that all three of our previous Expert Essentials posts mentioned working with dried herbs and spices? That's because spices are an absolutely foundational ingredient for every cook the world over, whether you're working in a shiny new kitchen high on the hill or on a simple wood fire and packed-dirt floor. Today's expert, John Beaver, knows a thing or two about herbs and spices. Read on for his tips and recommendations!
I am building a new kitchen in the house that my husband and I are renovating, and there is a rather overwhelming array of choices to be made. Tile has been one of those. We're choosing a lot of tile (for baths as well as the kitchen). Subway tile is obviously a terrific and classic choice, and since it can be less than $3/square foot, very economical too. But can inexpensive tile go beyond subway tile? What are some other options for those of us on a strict budget? I took my questions to Kirsty Froelich, the corporate designer of The Tile Shop, a nationwide tile retail chain. Here's some of her advice on choosing tile when you're on a budget.
Getting to know your farmer is always a good thing, and never more so than in the case of raw milk. It's not enough to say the cows are grass-fed, organic, or raised humanely on a small, local farm. Unpasteurized milk can be risky, with bacterial contamination occurring in/on the animal or during processing, storage, and transport. We asked Amanda Rose, author of the Raw Milk Consumer Guide, to describe some of the most important safety concerns, along with questions to ask your dairy farmer.
Artisan. Artisanal. What do these words really mean, especially now they've been co-opted by big companies like Domino's Pizza? We asked some of our favorite local food producers what they think of when they hear the term "artisan" and hope you'll join in the conversation, too.
David Lebovitz, acclaimed pastry chef, cookbook author and blogger, welcomed me into his almost-renovated Parisian kitchen (see his original kitchen here). He was as delightful in person as he is on the page and screen, even amidst ongoing construction. Join me for a brief interview and catch-up session with one of our favorite bon vivants.