There are chefs who excel in both baking and cooking just as there are musicians, such as Yo-Yo Ma and Peter Serkin, who excel at interpreting classical music scores and improvising over a jazz chart.
Four contestants aged 9 to 12 who have demonstrated their knowledge of food and skill in the kitchen are given “mystery baskets” of ingredients they must include in dishes they create on the spot.
It has been tedious sorting through garden vegetables that were either stuffed into the refrigerator or placed in a cold room when brought in from the precipitous advent of frigid temperatures and arctic winds three weeks ago.
Recently, Bonner made a batch of putanesca, an Italian tomato sauce, while I watched. She likes it partly because it is easy to make and hearty to eat.
The Heirloom Meals Recipe Project to help you gather together your own family food memories and to preserve them as a tangible legacy for future generations.
Our experience of the landscape is a series of primal sensory contacts. While working around zucchini and yellow squash bushes as well as winter squashes and pumpkins, I am surprised by the fragrance surrounding their brilliant yellow trumpet flowers.
I find garlic scapes simply perfect. Their curly, sculptural shape intrigues me. They double as both a food and a flower arrangement. I usually harvest them and place them in a mason jar filled with water.
Those delicate heart-shaped berries inspire me to cook up a storm. Is there nothing better than a strawberry rhubarb pie, or how about some strawberry ice cream and better yet, preserving the bounty and canning some strawberry jam?
I have grown enamored of naturally fermented pickles and other vegetables, both for their great flavor and for their incredible health benefits...it is amazing what people did with food before anyone understood the science behind it. Ketchup, marmalade and relishes also used to be lactofermented. Ketchup, originally known as ke-tsiap, was a spicy, pickled fish sauce made of anchovies, walnuts, mushrooms and kidney beans from Indonesia.
While the advent of monosodium glutamate in the early 1900s made it possible to create "tasty" broths and soups with minimal input from meat or bones, these tasty liquids do not have any of the vital healing substances that are acquired from the slow cooking of bones.
