Q: What is this kitchen item? I found it in my mother’s kitchen after she passed. I thought of eggs Benedict or sausage and biscuits, but searching for them gave me no results.
Sent by Frederick
Have you ever heard of a cookbook club? Think of it like a traditional book club, but with a more cohesive menu.
Serious Eats has a great essay this week about one writer’s history with her cookbook club of more than four years, along with some good advice on starting your own.
Put away your stand mixer, and don’t even think about taking out that whisk. You can make delicious, creamy whipped cream in your Mason jar. That’s right! It sounds too good to be true, but trust me — it’s not. Flex your arm muscles a little bit and make the easiest whipped cream on the planet.
I come from a long line of people who are always right. It’s true — just ask my parents. With 24 aunts and uncles and more cousins than I can count, I’ve heard lots of advice over the years, particularly about saving money.
But I’ll be the first to say that it’s sometimes difficult to sort fact from fiction. Not because my loved ones lie, but because times change, store practices evolve, and honestly, your mileage may vary. Let’s examine some of these myths that have been passed down over the generations.
Q: I need a new go-to everyday cookbook so I can stop Googling recipes (like Kitchn, banana, healthy), making them, and then never being able to find them again. I’d like something that covers healthy muffins and whole grains, with a focus on vegetables (but meat is okay too).
While those foams and flavor balloons might not be disappearing anytime soon, there’s a new food science on the horizon called neurogastronomy.
Neurogastronomy is the study of how our brains affect our sense of taste.
Prior to last week, I only liked baked potatoes two ways and the first was so weird, I usually had the decency to keep it to myself. Many years ago, I had an internship a couple blocks from a lunch place with a baked potato sub-menu, full of odd and awesome topping combinations. My favorite involved a marinated tomato-pepper salad, avocado, cheese and — yesss — ranch dressing and it was amazing and wonderful and stop looking at me like that because I have missed and longed for it since. The second way I like baked potatoes is equally troublesome, the classic with “the works” involving heaps of cheese, butter, sour cream, bacon, chives and blood pressure medication. I no longer eat them the first way because the sandwich shop is 250 miles from here and also it has since closed; I usually resist eating them the second way because if I’m going to have all of the fat and calories of a golden, glistening and salted pile of French fries, I’d rather have them in said French fry format.
But last Monday, me, my 3 month-old and 73 month-old fell for some gorgeous 18 hour-old oyster mushrooms at the Greenmarket and, on a hunt to do something special with them, I came across a recipe for a baked potato with mushroom ragù in Food & Wine that sounded delicious and a little fancy and I had to.
… Read the rest of baked potatoes with wild mushroom ragù on smittenkitchen.com
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This week’s meal plan has recipes from two of chef Jacques Pépin’s latest cookbooks, both of which were companion books to his popular public television shows. I’ve watched Jacques on television since I was a little girl and wanted to find out what this legendary chef, who’s cooked for presidents and with Julia Child, makes for dinner at home!
