Bridget Sandorford is a freelance writer and researcher for Culinaryschools.org, where recently she’s been researching culinary schools in America. In her spare time, she enjoys biking, painting and working on her first cookbook. You don’t have to be a professional chef to cook like one. You can learn a great many things from the masters […]
If my 2012, folks, began with the afterglow of visiting Spain — with dry sherry, fresh seafood, and melt-in-your-mouth jamón — it has ended with the afterglow of Kentucky. It has ended with the memory of bourbon, amber and oaky, filled with notes of caramel and corn, vanilla, char, and spicy rye — with a […]
Please don’t misconstrue what I’m about to tell you. I do in fact think that sour pickles are great. I make them. I eat them. Like many of you out there, they were my introduction to fermented foods. And I even have a recipe for them here. But the thing is: cucumbers aren’t really the […]
Call it a gobbler, a motherclucker, even Big Bird (if you’re a certain, recently-former presidential candidate). I’ll know what you mean. Turkey is the centerpiece of almost every Thanksgiving meal. And it’s the centerpiece of stress — believe me, I know — for more than a few holiday cooks. For first-time turkey-cookers, the problem is […]
All this fermentation business seems to be going to my head. It used to be, when I would triage our incoming CSA bundle, I would think to myself: What gets eaten raw? What am I going to cook? And what scraps are going to end up in the compost? Now, I think: What can I […]
I am tardy. Once again. In part because, over the past few weeks, my culinary focus has shifted away from recipes that are easily translated in words and pictures, and toward a massive experiment in — lacto-fermentation. My friend (and urban forager extraordinaire) Hana got me onto it when I visited with her last month. […]
I don’t talk about coffee much in this space. But it is actually quite an important part of my culinary life. Like many of my academic peers, I found myself drawn to it early on. A cup in the morning to get me going; another to ease into work; and a third (of course) to […]
Elizabeth is a folklorist, a teacher, a blogger (at www.breadandhoneyblog.com) and a culinary experimenter with a low boredom threshold. She and her partner have recently added a giant puppy to their household; he impedes the experimentation, but she loves him anyway. They used to live in a large, old house with a small, old kitchen […]
So I’m making a new beer, probably next weekend. It’ll be a Special Bitter — largely minimalist in hops and grain, and as true to the style as it exists in Britain as I can manage. That means British hops, which I prefer anyway. And it means Maris Otter malt, which has, for the past […]
Standing by the counter at Godshall’s Poultry, waiting for my number to be called, I found myself chatting with the woman ahead of me in line. Like me, she had come for stock-making provisions — pieces and parts, cheap bits, to populate her pot. She pointed the poultry man in the direction of the necks […]