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Joy of Cooking: 2019 Edition Fully Revised and Updated Review

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Joy of Cooking was one of the first cookbooks in my collection. It's been a solid reference book for home cooks since it was first published in 1936 and was the cookbook I turned to when I was learning to cook. I turned to Joy to learn  how to make biscuits, cobblers, pie crust, gingerbread, how long to roast a chicken or leg of lamb, and the general guidelines for everything from how long to steam an artichoke to how to make zucchini bread. As my cookbook collection has grown and my cooking has become more adventurous, I stopped referring to Joy of Cooking which felt a little old fashioned, and a little too Midwestern. But the latest version has brought me back into the fold and here's why. The most recent version was updated by John Becker, the great-grandson of the original author Irma Rombauer and his wife Megan Scott. They live in Portland, Oregon, and the book now has more of a West Coast flavor than ever before— which is evident in recipes for things like poke and ciopp
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All About Simple Syrup & No Oil Added Granola Recipe

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Simple syrup is one of the most classic cocktail ingredients. Even though simple syrup is extremely basic and true to its name, simple, it is also incredibly versatile and can be used in so many ways other than just for cocktails and coffee drinks. I became fascinated with simple syrup thanks to Karin Campion, the founder of Sonoma Syrup. Her company grew out of her experiments developing high quality handcrafted simple syrups infused with ingredients from her garden in Sonoma. I use Sonoma Syrup simple syrups because they come in a wide variety of flavors making them more suitable for recipes and because unlike homemade simple syrup, they don’t require refrigeration and last a very long time, even though they don't include any artificial preservatives, colors or flavors. After Karen shared her products with me, I discovered that in addition to using simple syrup in cocktails, and in hot and cold beverages, it could also be used in cooking.  While I rarely see recipes using it, I r
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A Taste of Travaglini Gattinara

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The Travaglini family is obsessed with Nebbiolo and I don’t blame them. Nebbiolo is a grape native to the Piedmont region of Italy and it’s the grape in wines from Barolo and Barbaresco. But the Travalglini family is from Gattinara, a region of Piedmont that received a DOCG certification for wine in 1967 and wines produced there must be at least 90% Nebbiolo (a tiny amount of Bonarda and Vespolina are also allowed). In Gattinara the grape expresses itself in a way that is extraordinary—it has incredible minerality and earthiness, but also freshness, with spicy, fruity, floral and herbal notes, terrific acidity and elegant silky tannins. Imagine a wine with raspberries, cherries, violets, roses, and even a bit of licorice and sometimes tobacco. I’d say it’s a great wine for Thanksgiving because it pairs with just about everything. Drink it with pasta, with cheese, with game, with turkey, with beef, even with fish.  Nebbiolo is named for nebbia , the Italian word for fog. But it’s not ju
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Fall Fruit Salad Recipe

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I love the Thanksgiving meal as much as anyone else if not more, but I admit, it’s heavy. It needs something light, bright and frankly refreshing. I know fruit salad isn’t traditional but my mother often decorates the holiday table with seasonal fruit that makes the table pop with color, and I was inspired by her tablescape to make a salad using Fall fruits. The main fruit in the salad is Fuyu persimmons. Fuyu persimmons are the rounder ones with bright orange skin and a very firm crunchy texture. They are incredibly sweet and have a very unique flavor. Hachiya persimmons are delicious as well, but too soft to use in this recipe.  While Summer fruits are probably my favorites, Fall fruits are pretty compelling too. In addition to persimmons, I used grapes and pomegranate which each provide a pop of sweetness along with acidic and sweet tangerines. Apples and pears are in season too, but they have a tendency to brown. Kiwi fruit is another fruit that is in season starting in October in
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The Art of Escapism Cooking Cookbook Review

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Lady and Pups is a blog by Mandy Lee an expat living in Hong Kong. But perhaps living is not the best word to describe it. She is suffering in Hong Kong, and before that, she suffered in Beijing. Cooking is her refuge and her blog is a chronicle of how she throws herself into cooking as an escape, hence the cookbook title, The Art of Escapism Cooking. In many ways, her blog and cookbook, are like any others — lots of great photography, impressive recipes and personal stories. Except for one thing, Mandy Lee is unapologetically negative and dark. She does not try and sell some happy vision — real or imagined. She wallows. The politics and pollution are major downers in China, I totally get that. Though I could be wrong, I am fairly certain she does not work outside the home. Her recipes are not the “quick and easy” type, but rather the type that relies on ingredients many Americans are unlikely to have on hand and take a degree of preparation and time that is at times daunting. That isn
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Infuse the Holiday Season with Flavor

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Photo by Lee Sherman I’ve been a fan of Sonoma Syrup Co. ever since I discovered the brand at the Winter Fancy Food Show 15 years ago. Bursting with bright flavor, Sonoma Syrup Co.’s infused syrups are made with fresh ingredients and no artificial colors, flavors or preservatives. Over the years I’ve written about them and their founder for KQED's Bay Area Bites, over at SF Station, and on my blog. Because of my long relationship with the company, I’m happy to partner with them to share some of the ways I love using them the most. While infused simple syrups are a great everyday ingredient that adds pizzazz to everything from iced tea to cocktails, they are particularly wonderful for entertaining. During the holiday season, we all want easy ways to impress family and guests, and Sonoma Syrup infused simple syrups fit the bill perfectly. Here are three great ways to boost the flavor at your holiday gatherings.  1. Breakfast and Brunch  Whether it’s Thanksgiving weekend, Christmas da
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Snøfrisk Waffle Tartines Recipe

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Snøfrisk means "snow fresh" in Norwegian and  is a  goat cheese blend made from 80% goat's milk and 20% cow's milk. It is an extremely creamy, smooth and spreadable cheese that has all the tangy freshness of chevre but is as soft as sour cream. It's not aged, and has no additives or stabilizers, just a bit of salt. Made by a farmer-owned company in Norway, it's being introduced in a 3-pack at Costco in the San Francisco Bay Area. Two packages are plain and one is flavored with red onion and thyme.  There are lots of ways to use  Snøfrisk. Not surprisingly it's great to spread on toast, crackers, bread or vegetables. You can also toss it with pasta or add fresh herbs to it to make a dip. I also created a recipe for  Snøfrisk  Zucchini Risotto for the brand. But I found it's smooth enough that you can even spread it on waffles. I make waffles from a mix but I skip adding any sugar or honey and keep them slightly savory. Waffles, just like goat cheese can
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