The pandemic as a teacher? Sure. A crisis is an opportunity for change? Yes. I’ve always considered myself a realist, tending to see the glass as half empty than full. Some would call that a pessimistic personality, but I’m not … Continue reading Pan-DAMN-ic; Looking for the brighter side
If you’re reading this, that means you’re back in to see how and if my idea for making pasta with sourdough discard worked. I’m happy to report that it did and that it was delicious! Below you’ll see how the … Continue reading Sourdough Discard, Part 2: The Pasta!
I’m pretty lucky that my friends and colleagues in the test kitchen usually humor me, and I’m missing that right now as we approach our fifth week in quarantine. Several weeks before our lives changed from normal to an episode … Continue reading Missing the Test Kitchen
Happy New Year! Wishing everyone the very best for 2020. I’m so thrilled to announce that one of my recipes made it into Fine Cooking Magazine’s list of Top Ten Most Popular Recipes of 2019! I’ve included the recipe below, … Continue reading One of the Top Ten!
I’m proud of the fact that I grew up in a racially diverse neighborhood. Like it or not, we all lived side by side, for better or for worse. Name an ethnicity, and we pretty much had it covered. From … Continue reading Thank You, Hilda!
Originating in Korea, black garlic has been generating quite a buzz in American kitchens lately. Black garlic is created through a process of fermentation combined with high heat over a long period of time resulting in rich, amazingly black cloves. … Continue reading Test Kitchen: Black Garlic
Our first chef instructor was a man of clear distinction and significance. His list of accolades, accomplishments and credentials was longer than the length of my right arm (which is significantly longer than my left). He commanded the kitchen when … Continue reading The Meaning of the Word “SIGNIFICANT”
Chef Diana Andrews 