X

News

Gourmet's New Cookie Book

It’s always time to bake cookies and if you caught me on the NBC Today Show when I  showed lots of delicious options from the new Gourmet Cookie Book you know just where to start. Here is a link to that segment and the Polish Apricot-filled Cookie recipe that I…

More


Gourmet’s New Cookie Book

It’s always time to bake cookies and if you caught me on the NBC Today Show when I  showed lots of delicious options from the new Gourmet Cookie Book you know just where to start. Here is a link to that segment and the Polish Apricot-filled Cookie recipe that I…

More


My Black Thumb

My Black Thumb Whenever I teach a cooking class I always tell my students to read the whole recipe through from start to finish, before they begin to cook. That way they can avoid that unfortunate moment when the guests are seated and waiting at the dining room table and…

More


Clams: How do you store and clean clams?

Bob e-mailed the Kitchen Shrink to find out how to store and clean shellfish such as clams before cooking. It is best to purchase clams just before cooking them so there should be little storage to worry about. Clams are purchased alive and must be kept alive. If you do…

More


The Perfect Little Halloween Book

When I was on book tour in the spring a young woman showed up on my doorstep holding a flowerpot filled with popcorn, made completely out of chocolate. I was blown away. Her name was Beth Jackson Klosterboer and she told me she had worked as a chocolatier and event…

More


Food Processor Pizza Dough

Makes about 4 servings Hands-on time: 10 minutes Total preparation time: 45 minutes 2 to 2 1/2 cups unsifted, unbleached all-purpose flour One 1/4-ounce package quick-rising yeast (about 2 1/4 teaspoons) 1 teaspoon sugar 1 teaspoon table salt 1 tablespoon extra virgin olive oil Combine 1 3/4 cups of the flour, the…

More


Steamed Black Bass with Ginger and Scallions

Makes 4 servings Hands-on time: 15 minutes Total preparation time: 35 minutes 2 or 3 whole black sea bass, 1 1/2 to 2 pounds each, gutted and scaled A large thumb-sized piece of fresh ginger 6 scallions, trimmed 1/4 cup vegetable oil Kosher salt or sea salt 1 cup Soy-Ginger Sauce Working Ahead-…

More


Gourmet Magazine is Back in a New Form

Last week I received this email from Kemp Minifie who was the director of the food department at Gourmet for many years before it shut down. And prior to becoming the director she worked in the test kitchen. I felt bad for myself when the magazine shut down because I…

More


Cookbook: How to Write Your Own Family Cookbook

Several weeks ago Susan e-mailed me to ask how to get a cookbook published. This is a question that I get frequently and here is how I answered her. “I don’t know what to tell you. Publishing cookbooks the traditional way is a dying template. If you are the hottest…

More


Dulce de Leche Rice Pudding with Toasted Almonds

When Haagen Dazs introduced its dulce de leche ice cream several years ago, the company hoped it would sell well to American Latinos, but I don’t think it had any idea that everyone would quickly end up loving it. Hey, what’s not to love! Long popular throughout South America, where…

More