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Chefs prep dishes in steps to handle volumes of orders efficiently and well. Home cooks can take cues from this professional system to streamline and personalize their own kitchen work. Let’s take, for example, the making of pie.
Read MoreToday’s restaurant menus read like grocery lists. Descriptions, even prepositions, are edited out. Steak isn’t “served with.” Peppers aren’t piled “on top of.” It’s this elemental style, which makes restaurant food seem sparse, unfussy, even when it’s not.
Read MoreYesterday’s salad is hard to love. Time turns muddled and mushy what was once crisp and bright. Dressed too long, salad is the leftover without another life.
Read MoreKim 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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