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Did a dinner at Cooking by the Book in NYC last week and they wrote a very nice review of “Home Cooking 101.”
Did a dinner at “Cooking by the Book,” a great space in downtown New York City for cooking classes and corporate team building, for my New York Women’s Culinary Alliance last week and they wrote a very nice review of my most recent book “Home Cooking 101.” You can find…
I was recently featured in a column in the January 2020 issue of “Total Food Service.” You can find it here.
I was recently featured in the column Spotlight On Top Women in Metro NY Foodservice and Hospitality in the January 2020 issue of Total Food Service. You can find the article by Joyce Appelbaum on their web site here. You’ll find the digital version of the magazine here. Scroll to page 54 to…
I interview Zingerman’s food finders Mo Frechette and Brad Hedeman in the latest “Michigan Alumnus.”
I recently interviewed food finders for Zingerman’s, Michigan Grads, Mo Frechette, ’92, MBA’06, and Brad Hedeman, ’98, who roam the world together sourcing the best-tasting products to sell in the store where they have worked since they were students. You’ll find it in my “Maize Graze” column from the latest…
Mushrooms: Why do you suggest removing the gills from portobello mushrooms?
While it is not necessary to remove the gills from portobello mushrooms before you use them, I feel that there are some good reasons to take the time to do it. The dark gills share their color with everything they touch and will discolor (turn black) any stuffings, sauces, and…
Buying Cookbooks
I have been traveling a lot, mostly on mall tours around the country and I have noticed that people aren’t buying cookbooks the way they used to. I would take it personally but my editor says that with a few notable exceptions (the absolutely hottest new stars on the Food…
Gravy: How can I make lump-free gravy?
Each year around the holidays I get lots of questions about making gravy. There are many ways to make smooth gravy, but the easy one that I learned from my grandmother is to reach for the instantized flour (Wondra.) It can be whisked into either hot or cold broth and…
Sautéed Duck Breast with Gingered Grape Sauce
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes Duck and fruit are a classic combination, humans having long ago figured out that the acid in oranges, apples, or pears acts as a great counterbalance to the richness of the duck. Here I’ve used grapes, because I think grapes…
Sautéed Duck Breasts with Apricot-Szechuan Peppercorn Sauce
Makes 4 Servings Hands-On Time: 15 Minutes Total Preparation Time: 25 Minutes Suggested accompaniments: Parsnip puree (recipe below) Pea shoots tossed lightly with olive oil and fresh lemon juice Ingredients 1 t Szechuan peppercorns 4 Pekin duck breast halves Kosher salt and freshly ground black pepper 1/3 c apricot preserves…
Sautéed Duck Breast with Gingered Grape Sauce
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes Ingredients 4 Pekin duck breast halves Kosher salt and freshly milled black pepper 1 cup seedless grapes, halved, plus 4 small bunches for garnish 3 large shallots or 1/2 small onion, finely chopped (about 1/4 cup) 1 tablespoon…
On December 13th I made some of my favorite holiday cookies on the Rachael Ray show. See a clip and find the recipes here.
On December 13th I appeared on the Rachael Ray Show demoing a few of my favorite holiday cookies with Rachael. You can find my recipes here: Chocolate Dipped Coconut Meringue Drops, Ruth Moulton’s Spice Balls, Sara Moulton’s French Apple Tart.