Favorite Ingredients

One of my favorite “secret” ingredients is prepared wonton skins. They are found in the freezer section of the supermarket and occasionally in the refrigerated section. They come in a variety of sizes and shapes and cook up just like fresh Italian pasta. I keep them in my freezer to make “homemade” ravioli or lasagna as well as wontons or Asian dumplings.… more »

When I am sautéing a piece of fish, chicken or other protein and I want to dip it in flour, I now reach for Wondra flour. Wondra is the kind of flour my grandmother used to use to thicken gravies. According to The Nutrition Bible… by Jean Anderson and Barbara Deskins this kind of flour “has been moistened and dried into granules that blend instantly in hot and cold liquids. Though a good choice for cooks who can’t get the lumps more »

The memory of pickling dilly beans in Vermont with his parents in the 1970s inspired Rick Field to begin making pickles in his Brooklyn apartment in 1997. After lots of research, he began turning vegetables from the local farmers’ market into a creative collection of award-winning pickles with names you won’t forget. Today you can pick up Windy City Wasa Beans, Phat Beets, Smokra, Whup Asp, Slices of Life, and lots more at gourmet stores, the Union Square Market in… more »

Kenyon’s Grist Mill in South Kingston, Rhode Island has been producing stone-ground cornmeal for traditional New England Johnny cakes since 1886. In a site that has been a Grist Mill since the early 1700s, they slowly grind all their whole-grain meals and flours with the original granite millstones to produce an exceptional texture. The products are available in grocery stores across Southern New England, gourmet shops, and directly from the mill by visiting their web site, www.kenyonsgristmill.com, or calling 800-7-KENYON.… more »

Thinking about lamb? Take a look at the first choice of chefs and food writers. In rural Pennsylvania, the Jamisons raise about 5,000 lambs a year on a 100% natural diet. A variety of cuts of fresh lamb as well as stews, soups, sausages, pies and other prepared foods are available by mail at www.jamisonfarm.com or by calling 800-237-5262.… more »

At one of my stops when I was on Book Tour, Lisa Protter of Organic Nectars gave me a sample of their raw agave syrup to taste. She told me that the all-natural, unrefined syrup is unprocessed, chemical-free, gluten-free, dairy-free, vegan, certified organic, certified kosher, and is low glycemic, making it suitable for adults who are monitoring their sugar or have food allergies. I was immediately interested because I get frequent e-mails from people who have or are cooking for… more »

A few years ago American chefs and food writers started using smoked paprika in their recipes and you’ll be surprised how much flavor a little of this special seasoning can bring to a dish. Available in sweet, bittersweet, or hot, smoked paprika is made in Spain from peppers that are dried slowly over an oak-burning fire for several weeks. It can be used anywhere you would use regular paprika and in addition, can bring the flavor usually associated with smoked… more »

Pumpkin Seed Oil makes a welcome gift for food lovers any time of the year. Arnabal International is the importer of a selection of essential oils, flavored oils, balsamic vinegars, and flavored vinegars that are created in Provence by a chef-owned company, Trois Etoiles. The nutty, roasted flavor and spicy aroma of the rich, dark pumpkin seed oil makes it a distinctive addition to salads, soups, and poultry dishes. The products are available in gourmet shops nationwide or go to… more »