Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to get our grub on, we listen up.
Let’s take a holiday quiz.
A: The best thing about the holidays; a 9-by-13-inch baking dish is the world’s greatest piece of cooking equipment
While you consider the psychological implications to your answer, here’s a look at some major advances in the casserole world.
Welcome to round four of Spouse vs. Spouse, a series in which a couple of married food freaks, CNN’s Brandon and Kristy Griggs, square off in their Atlanta kitchen for culinary bragging rights – and invite you to weigh in too.
In each installment, Kristy and Brandon will each cook a creative variation on the same ingredient or dish – everything from pasta to seafood to cocktails to desserts. We’ll serve both versions anonymously to our friends, who will then judge which one they like better and why. We’ll walk you through our kitchen process, bring the husband-and-wife smack talk and, of course, keep score. We’ll also share our recipes here so that you can try them for yourself.
I said it several weeks ago on Twitter and I still believe it to be true:
It's true that there are dishes best served a la minute for optimum enjoyment; people aren't generally prone to stashing omelettes and pancakes into Tupperware containers for midnight noshes. Thanksgiving foods, though, tend to benefit from a night hunkered in the fridge, melding flavors and becoming exponentially more delicious.
Food says so much about where you’ve come from, where you’ve decided to go, and the lessons you’ve learned. It’s geography, politics, tradition, belief and so much more and these next two weeks, we invite you to dig in and discover the rich, ever-evolving taste of America in 2011. Catch up on past coverage and read the live blog from our Secret Supper in Chicago.
It was, of all people, Gwyneth Paltrow who inspired - and agitated - me to write a cookbook.
There it was online: Paltrow and her new cookbook, My Father’s Daughter.
Heck, if she could do it, so could I.
So began my three-month journey to put together a cookbook dedicated to a way of cooking that many Americans consider exotic or foreign. For me, though, these recipes have been a way of life: they are the traditional foods of my family from Pakistan.