Bryant Terry is an energetic and passionate man, self-described as an eco chef, author, and social justice activist. He first came to my attention in 2006 when he co-authored the book Grub: Ideas for an Urban Organic Kitchen with his friend Anna Lappe. He has since gone on to author two more vegan cookbooks, with a third one in the works. What does this spokesman for local, sustainable, and delicious food think are the top essentials for a modern, socially engaged, soulful kitchen?
As we've said before, it's hard to make a 100 percent whole grain bread that doesn't end up dense and heavy. That's why it's suggested to mix in all-purpose flour with your whole grain flour. (Emma does a 50:50 blend.) But Mark Bittman set out to make a delicious 100 percent whole grain bread, to find a recipe that brought out the best of whole grains. He got pretty close, and in the process, discovered three secrets that made it possible:
I'm not hating on salt shakers here: I mean, how else am I supposed to surreptitiously salt my eggs when I'm at my parents' house? I'm just saying that if you want to cook like a pro in the kitchen, leave the salt shaker on the table.
Annie Somerville has been with Greens Restaurant in San Francisco for 31 years, most of that time as the Executive Chef (which, if you know the restaurant industry, is an almost unheard of length of time). Since it opened in 1979 and long before it was trendy, Greens worked with local organic farms and dairies to source their ingredients, creating a vibrant, refined vegetarian menu that continues to inspire today. Annie brings these same sensibilities to her home kitchen in San Francisco, which is within walking distance of Greens and the Ferry Plaza Farmers' Market. Read on for her simple but essential things for the home cook.
With Hanukkah in its full swing, many a household is frying up some latkes. In the years of trying to get my hands on every latke recipe I could find, I've learned a few reliable techniques that turn out lacy, crispy, delectable latkes each and every time. And I'm here to show you how to get the same results in your own kitchen!
It might not seem like it would really matter. What's a little salt? But trust me on this one: it does. Unsalted butter is the difference between a batch of cookies that turns out perfectly and one that tastes bland — or salty (even worse). I'm curious: do you have a favorite brand of unsalted butter for baking?
We've been featuring great homemade food gifts here on The Kitchn this week, and with holiday leftovers abound one can always appreciate a savory condiment to freshen things up and add new flavors. Today we're going to show you how to make a Cranberry Mostarda, with the help of Chef Mat Clouser of Swift's Attic. Then we're going to wrap things up and gift some to our friends for the holidays.
If you want your coffee to be truly great, then you need to treat your kitchen like a laboratory—or so says Katie Carguilo, winner of the 2012 U.S. Barista champion. But regular joes (pun intended) shouldn't be put off by the sound of that; it's not that complicated! If you're ready to take your coffee brewing to the next level, read on for her expert tips:
It's difficult to fully explain how fantastic this book is without just putting it into your hands and pushing you into a comfy chair for the afternoon. Adam Roberts has spent the past year traveling from kitchen to kitchen, gleaning secrets, tips, and recipes from the best chefs in the country. This is the result: a tome of collective culinary know-how that simultaneously entertains, engages, and educates. Clear your schedule and make a cup of tea; you'll want to spend some time with this one.
Q: I recently made my first tarte au citron using this recipe from The Guardian. It came out great, but the lemon curd filling wasn't thick enough to properly hold its shape after cutting. To take this recipe from being utterly delicious to perfect I need your help. How can I thicken it?