This week’s recipe from Portland-based photographer Leela Cyd has a picture-perfect backstory. Leela re-created the recipe after tasting something similar one cold winter day in a warm candlelit wine and cheese bar. As I type with numb fingertips, this makes me want to find an equally inspiring place to come up with a few recipes…
We featured a mango cheesecake flan from blogger and author of the Muy Bueno Cookbook, Yvette Marquez-Sharpnack, earlier this summer that was a hit with readers and at my home. I wanted Yvette to share an equally easy savory recipe from her repertoire. She offered Salpicón, a spicy Mexican shredded cold beef salad, which can…
Kristina, that’s me! I spend so much time testing other people’s recipes that I rarely get to try my own. This week, I thought I’d do just that: prepare my own recipe. I can’t really tell you why, but I got a craving for deviled eggs. I eat them at most once a year, and…
This week I decided to do another round-up from our archives, partly in response to a reader request, partly to continue showcasing what’s in our archives and partly to take stock of what we’ve done and what we should do more of. Halfway through the archives, I realized that a seasonal-outdoorsy-fun-with-friends theme was emerging. So…
I just don’t get enough Indian food here at home unless I make my own! That said, I think mine tastes great, but I have absolutely no basis for comparison, so I always joke with a colleague that if his wife doesn’t teach me how to make a proper fish curry, I will make his…
I love dumplings of all types and rarely pass up the opportunity to try out highly recommended dim sum restaurants. Because they are so easy to make, I also like trying them at home, so I’m very excited about this week’s recipe for Pan-Fried Pork, Shrimp and Cabbage Dumplings from Bee Yinn Low. Pork and…
Each week, we try to bring you a recipe that would fit nicely in your arsenal as a stand-alone dish or a building block. When discussing recipes with Jill Donenfeld, founder of the weekly home-chef service The Culinistas, it was revealed that Jill had spent significant time in India working on a cookbook. We thought…
My husband has a rule that we can’t go back (for travel) to any places we’ve ever been. Food makes the memories for me and I fall in love with just about every place we go and I want to go back everywhere. Two years ago we went to the Netherlands (the night after we…
Originally from lower Piedmont, Bagna Càuda is usually a recipe for autumn, to be enjoyed with the harvest of grapes for wine. But because I will be on my way to the southern hemisphere as this posts, I thought this week would be perfect for photographer Jennifer Martiné’s recipe, in honor of everyone who is in the…
Though I regularly deal with the abundance and luxury of food, I am very committed to hunger issues, so I thought I’d make a note that Wednesday the UN declared famine in the southern part of Somalia, affecting over 2.2 million people. To find out more about the drought and how you can help, visit…
Despite my enormous collection of cookbooks for all occasions, and my penchant for appetizers from On A Stick!, I always clip easy appetizer recipes from magazines when they fall between my hands! (Or in doctor’s offices, I copy them on my BlackBerry!) I especially like this week’s recipes for Shrimp Paste Sandwiches (using local shrimp)…
I will share a little secret with you: Every time I think about eating honey, I either hear the Abba song “Honey Honey” in my head, or I think about Pooh getting stuck in the opening to Rabbit’s den because he ate too much honey and condensed milk (never mind the bread). I thought about…
I really enjoy spending time going through all the finalists in the Saveur food blogs each year because I learn about new blogs and see many new perspectives on food. Danielle Tsi’s beautiful and well-written blog, Beyond the Plate, was nominated in two categories this year. It was nominated in Best Original Baking and Desserts…
Last year, when I returned from Paris and Maison-Objet, I was in the mood for a lemon tart, and Marjorie Taylor of The Cook’s Atelier in Beaune, France, delivered the perfect recipe. This week, upon my return from Paris, I am craving something French again, and yes, we have another recipe by Marjorie for a…
Sometimes the recipes that appear on the In the Kitchen With column spend months in incubation, years in some cases, waiting to debut. Many factors contribute to this: the author’s schedule, recipe testing, getting the photography right, seasonality, previously scheduled posts. You name it, it’s a factor. I have never been disappointed, though, when the…
One of my favorite things to do every afternoon when I get home is play a quick game or two of Lexulous online (modified Scrabble). Over time, I’ve seen the same people and as with any other social activity, I’ve ended up talking to my opponents/teammates about where they live in the world, what time…
We’ve been courting wedding photographer Raya Carlisle since the wee infant stages of the In the Kitchen With column. In fact it dates back to before Raya had her own infant, who is a big (little) boy now! We are so very happy that Raya has come through with a great summer recipe to use…
After reader’s response to last week’s traditional Southern recipe with Top Chef favorite Kevin Gillespie, Grace and I could not resist offering a complete Southern meal to you. This week’s menu comes from Athens, Georgia-based chef Hugh Acheson. We were very lucky that photographer Rinne Allen reached out to us to offer to photograph the…
One of the foods I overdose on when I go to the USA is sushi. I always think I will never be able to get enough. Inevitably, I have too much, I swear I never want to see another sushi bar again…until the next time. Imagine how happy I was to see Jill Bliss’s recipe…
I love Australian food. Eating there really is an amazing experience– the wines, cheeses, olive oils, bread, lamb, desserts, and the best Asian food outside of Asia! I wish we had that diversity in Italy. I miss it! I crave it! So for this week’s In the Kitchen With, to nurse my ‘food nostalgia’, I…
