I remember reading an interview with Ruth Reichl in which she expressed shock that people changed recipes that they got from Gourmet magazine, seeing as Gourmet personnel had tested and revised their recipes until they were the best they could be. I was shocked that she was shocked. (And Ruth, if it wasn’t you, I [...]
This post is for the edification of wannabe canners and for the amusement of those of you who have been pickling, canning and generally “putting up” for years. No, I am not a canner. I am, however, foolish. Despite my awareness of the endless rules that accompany canning, I nevertheless subconsciously bought into the many [...]
Sometimes I think we American cooks get too caught up in what’s fashionable to prepare rather than focusing on what’s divine to eat. Consider peches cardinal. Sort of like Peach Melba without the ice cream, peches cardinal combines two divine fruits—ripe peaches and raspberries—prepared to underscore their savor and highlighted with a touch of vanilla [...]