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Kim Severson of the NYTimes wrote yesterday of recent trends toward efficiency in the kitchen, in efforts to reduce food waste at home. I’ve been told that being an expert of re-purposed food carries a certain culinary clout; it is a status-marker of the contemporary cook.
Read MoreI like my coffee hot, rich, and somewhat chewy. But when the weather turns warm, I feel the pull to put it on ice.
Read MoreIn less time than it took to make one complete fruit crisp, I made kits for two of them, plus kits for three different cookies, two different cakes, one soda bread, and six batches of pastry dough. I didn’t finish one pastry item completely, but I feel as accomplished as if I had made them all.
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