Meet The Kitchn Team: Nora Singley

Meet The Kitchn Team: Nora Singley

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Faith Durand
Dec 28, 2010

Nora Singley New York City food writer cheese cheesemonger Blogger: Nora Singley
Started at The Kitchn: 2008

Nora Singley is our inestimable Cheesemonger, and she brings us tips, recipes, and sage advice on enjoying cheese. She comes to us from a career at Murray's Cheese Shop, where she was a Cheesemonger, and currently by day she works as a chef on The Martha Stewart Show. Here at The Kitchn, she is our cheese expert: Whether it's instructions on how to keep cheese fresh, or tips on the best cheesy recipes out there right now, Nora has it covered in the cheese department. Read on for a little more about Nora, and to see some of her most memorable posts from this past year.

A FEW QUESTIONS FOR NORA

  1. What's your favorite kitchen tool?
    Not sure if I'd consider it a tool, exactly, but I love my oversized BOOS block. It's pretty huge, and doesn't even fit in my sink (so the floor and the tabletop around it get a pretty good soaking when I give it a deep clean). There's something about having a huge, high-quality cutting board that keeps everything really organized when I cook. It's a luxury to be able not to feel crowded during a recipe that requires a lot of prep. I keep good care of it with regular doses of mineral oil and by not cutting smelly or potentially stain-able things on it. I love rolling dough on wood and so it's great for that-- I find that I incorporate much less flour into my pastry.

  2. What's your secret indulgence in the kitchen?
    I may say a relatively new finding: Calabrian whole dried chiles that I've just discovered from Buon Italia (in Chelsea Market, NYC). They put the so-called "regular" red pepper flakes to shame. In comparison, those red flakes, even the best you can find, are just heat-makers, while these whole chiles are straight-up FLAVORFUL in addition to being spicy. And there's something I like about crumbling a whole chile into a dish rather than using the flakes, which have been exposed to air for who knows how long. They also come packed in oil, and these are truly amazing. Even the oil itself is great — as a finishing oil for pasta, fish, or even on top of scrambled eggs. Reminds me of the red chile oil they have on every tabletop in every pizzeria in Italy. Why don't they do that in the States?!

  3. What's your favorite quote on food, cooking, or eating?
    (regarding cooking:) "If it's worth doing, it's worth overdoing" - My mom

A FEW POSTS BY NORA
A Twist and a Surprise: Armenian String Cheese
A Cheese-Lover's Ice Cream Dream: Cheesecake Ice Cream with Graham Cracker Crumble
Why Does My Cheese Look Wet?
A Cheese Worth Finding: Jura Erguel
Can You, Should You Freeze Cheese? On Freezing Cheese

MORE POSTS BY NORA
See all of Nora Singley's posts at The Kitchn

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Welcome to The Kitchn's end-of-year roundup! We are rounding up some of our favorite (and your favorite) posts from the last year, including lots of recipes. We are also shaking out our reader mailbag, and giving you a few more great guest posts from our friends.

(Images: as credited in above links)

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