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Ashley Strickland is an associate producer with CNN.com. She likes sharing green soup, cajoling recipes from athletes and studying up on food holidays.
There’s something addictive about that moment when you hand someone a homemade treat and their face lights up like you’ve just given them a hug. It turns baking into therapy, food into an olive branch, and those you share it with into a family.
I’ve experienced that joy for many years, by virtue of being the delivery girl every winter. I may have switched from wearing hair bows and Christmas dresses to newsboy caps and tall boots, but that feeling stays the same, and I always come bearing gifts.
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Making good sushi depends on a number of things, but for Silla Bjerrum, founder of British restaurant chain Feng Sushi, where her ingredients come from is key.
“I serve a lot of fish. I buy a lot of fish,” she explains. “Ten percent of my turnover is spent on buying fish, so I think I have a duty of care to the fish and the people who eat the fish.”
Each year the award-winning chef teaches small groups of enthusiastic foodies traditional and not-so-traditional sushi-making skills in one of her London restaurants.
From maki rolls to more daring “inside-out” rolls, she offers helpful tips to like how to wash sushi rice (at least 10 to 12 times!) and how covering your sushi-rolling mat in plastic wrap will make it easier to clean up later.
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