Cooking With Alcohol
Great ways to utilize booze in the kitchen
By Josh Perilo
My brother walked into my apartment sheepishly, holding a Morton Williams bag like there might be something dead inside.
“So, I brought the pie…”
The agreement was that I would make the Thanksgiving dinner, and my brother Nathan would bring dessert. He stuck his hand into the bag and pulled out something from a crime scene photo. Read more
Three Generations of Cookbooks
Classic culinary text is guide through seasons of life
By Josh Perilo
In 1945, just months after the end of the Second World War, my grandfather, Jack Hatfield, returned home to Wichita, Kan., and married my grandmother, Florence. At that humble ceremony in my great-grandmother’s house, the young couple was given the 1945 Deluxe Edition of The Better Homes and Gardens Cook Book as their lone wedding gift. Read more
COOKING CAMP FOR CHILDREN
The Sylvia Center on Hudson Street is offering weeklong cooking camps for the 2009 winter and spring school holidays. Corinne Trang, a cookbook author and city mom, crafted the curriculum. Students will learn how to cook a variety of dishes using organic food.
The Sylvia Center focuses on nutritional education for school children. The fee per child is $300 a week. For more information, visit www.sylviacenter.org.
NO CHRISTMAS COOKIES?
It was just before last Christmas that Heather Steinbrink found out that she and her 4-year-old daughter Audrey had to cross Christmas cookies, crackers and gravy-soaked mashed potatoes off their list of holiday indulgences. After Steinbrink’s mother was diagnosed with Celiac disease—a form of gluten intolerance remedied with a gluten-free diet—she and her daughter also tested positive.
Approximately 12 million Americans suffer from food allergies, with 6.9 million allergic to seafood and 3.3 million allergic to peanuts or tree nuts, according to the American Academy of Allergy, Asthma and Immunology. Read more
THE SKINNY ON TOFU
Since the mid-20th century, tofu in Western culture has been synonymous with health food—and everything good and bad that phrase evokes. Tofu is high in protein, iron and calcium, and low on calories. But many people also complain that it’s low on taste, or they are turned off by its texture.
To learn a little more about tofu, which has been a staple in Asian diets for more than 2,000 years, we spoke with Chihiro Kurata (with the assistance of a translator), marketing division manager for tofu manufacturer House Foods America Corporation. Read more
HAPPY KITCHEN, HAPPY PARENT
EXPERT TIPS AND TRICKS ON NUTRITION, KITCHEN ORGANIZATION AND COOKING FOR THE WHOLE FAMILY
By Isabelle Krishana and Jessie Saunders
Have you admitted defeat in the great battle of dinnertime? Despite your best efforts and intentions, are you dishing up (non-organic) chicken nuggets every night? Or maybe Annie’s mac and cheese is your poison?
It doesn’t have to be like this! Starting with the first solid foods a child eats, there are a few simple steps and rules that can dramatically change your life, putting you in charge of your kids’ meals. Read more
