News
Baking: How can I get my cookies to brown evenly?
Sharon e-mailed the Kitchen Shrink that her cookies always get dark on the bottom before the top begins to brown. She wondered what she can do to get them to bake evenly. There are several things that affect the way cookies brown. The best way to get them to brown…
Seafood: Is it better to buy wild or cultivated mussels?
Mary Lou e-mailed the Kitchen Shrink that she was confused by the choice of mussels in her market. She wondered if wild or cultivated mussels are the best choice. Most of the mussels we find in restaurants, fish stores and supermarkets are blue mussels from North Atlantic waters. They probably…
Avocados: Can avocados be frozen?
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…
Broccoli: What can you do with broccoli stems?
Sandy e-mailed the Kitchen Shrink that she hated to throw away the stems from fresh broccoli and wondered what she could use them for. Broccoli stems are just as delicious as the tops and can be used in either raw or cooked dishes. You should trim off the bottom 3/4-…
Shrimp: How can I cook shrimp so they will stay tender?
Terri e-mailed the Kitchen Shrink to ask for help in cooking shrimp. She said that no matter how she cooks them, her shrimp seem tough. Whether you deep fry, sauté, stir-fry, steam or boil shrimp, they cook to tender, juicy perfection very, very quickly and then overcook. Shrimp should be cooked just…
On June 7th I will be the Keynote Speaker for “Savor: A Spectacular Evening with Jacques Pépin” at Newport Vineyards.
On Thursday, June 7th, I will join Jacques Pépin for a Fund-Raising Dinner Gala celebrating the 20th Anniversary of the Community Kitchen at the RI Food Bank and it’s new collaboration with the Jacques Pépin Foundation. The event will be held at the Newport Vineyards in Middletown, Rhode Island. I…
Remembering my Mother and our connection through food.
I was interviewed by Jillian Kramer for a Mother’s Day Story that appears on Food and Wine.com. You can read it here. “Even though I lost my mom about five years ago, it’s food that most reliably connects me to her today.” “I learned a lot from cooking with her,…
The Culinary Institute of America honored five graduates who are “Stars of the Small Screen” at its 2018 Augie Awards in New York City on April 25th.
I was one of five Culinary Institute of America Graduates to receive the school’s Augie award on April 25. Created by the CIA in tribute to famed French chef Auguste Escoffier, the Augies recognize the achievement of chefs, entrepreneurs, and other food visionaries. Receiving the 2018 award along with me were Anne…
Here is all of my Special Sauce Interview with Ed Levine.
Here is Part 1 of the two part interview I did with Ed Levine, the founder of Serious Eats, on his podcast, Special Sauce. And, here is Part 2; the story gets juicier as I plunge headfirst into the issues women still face as chefs.
This stick-to-your-ribs meal makes entertaining easy.
Here’s a great stick-to-your-ribs meal that makes an easy main dish for a company dinner. My current Washington Post recipe, Red Wine-Braised Brisket with Aunt Rifka’s Flying Discs, is a favorite in my family. It is my husband’s aunt’s recipe for a delicious braised brisket with matzoh ball dumplings. You’ll find it…