Something mesmerizes about soupe a l’oignon gratinée. If properly done, there's the cheese - thick, oozing, bubbling and likely a bit browned and toughened around the edges. Next, the slices of baguette, perhaps acting as a raft for the cheese or a lazy guard of the hot, fragrant … [Read more...] about Recipe: French Onion Soup
What Do Food Writers Eat When They Write About Food?
The New York Times had a great visual piece in its Sunday Review of Books by illustrator Wendy MacNaughton that charted the favorite snacks of many authors. Best-selling writer Mark Kurlansky, author of two of my favorite books -- Salt and Cod, likes to write under the influence … [Read more...] about What Do Food Writers Eat When They Write About Food?
I’m Big in Japan. Really.
A couple months ago, I began to notice a lot of Japanese folks trying to friend me on Facebook. I couldn’t figure it out. Then, I got an email overnight on Sunday that explained it all. My second book, “The Kitchen Counter Cooking School,” was recently published in Japan. … [Read more...] about I’m Big in Japan. Really.
Recipe: Kate McDermott’s Pumpkin Pie [video lesson]
Introduction by Kathleen Flinn, Recipe by Kate McDermott from The Art of Pie At its essence, pie dough is simple. It's flour, salt, fat and water. I chose pie maven's Kate McDermott's recipe for this site because not only because it works, yielding a soft, buttery crust, but I … [Read more...] about Recipe: Kate McDermott’s Pumpkin Pie [video lesson]
Shelf Life: 15 Food Books of 2015
For years, I've been threatening to start a podcast. In October, I attended an inspiring weekend hosted by Feet in Two Worlds and promptly went and bought a Zoom H5, a mic and started contacting food writers I admired to come sit in my kitchen and chat. I'm launching the podcast … [Read more...] about Shelf Life: 15 Food Books of 2015
