My new cookbook is arriving in bookstores today and I have to say I think it is my best one yet. My first cookbook, Sara Moulton Cooks at Home, was really my autobiography with 200 recipes (my greater family on both sides just loves that book since most of them…
My new cookbook is arriving in bookstores today and I have to say I think it is my best one yet. My first cookbook, Sara Moulton Cooks at Home, was really my autobiography with 200 recipes (my greater family on both sides just loves that book since most of them…
Suddenly I have noticed that there are Malaysian restaurants popping up all over New York City. I have never focused before on this particular kind of Asian cuisine and so I decided to check out a restaurant in my neighborhood (which has a woman chef!) called Laut. I tasted roti…
Tom e-mailed the Kitchen Shrink that he likes to make homemade sausage but each time he does so they turn out differently. He wondered how he could prevent that from happening. I love to add a variety of seasonings to my burgers as well as to meat mixtures for my…
Heather recently asked the Kitchen Shrink if it is safe to eat potatoes that were green in places. If potatoes are exposed to light for a period of time, the toxic alkaloid, solanine, develops just under the skin causing the area to turn green. Not only would this area taste…
Susan from San Francisco e-mailed the Kitchen Shrink to ask, “Can you recommend fish that are safe to eat and not in danger of being over-fished? I’ve heard that some of my favorites are endangered, but we get conflicting reports.” Information on seafood does seem to change frequently so I…
This week I got an e-mail from Cindy saying she had seen ramps in her local farmers’ market and she wondered what they were and how they are used. Ramps (Allium tricoccum), aka “wild leeks,” belong to the onion family. Their flavor is somewhere between that of onions and very…
Dolores e-mailed the Kitchen Shrink that many of the meatless main dishes she likes to make for Lent include eggplant and wondered if there was some way to make sure the eggplant won’t be bitter. Eggplants become bitter if they are very mature and full of seeds when harvested or…
Becky wrote to the Kitchen Shrink that her brother can send her cases of avocados from Texas but she needs a way to preserve them. She wondered if she could freeze them or freeze her homemade guacamole, and if so, how? According to the California Avocado Commission, avocados can be…