© 2012 The Joy of Cooking Trust and the MRB Revocable Trust
This past summer, Amy Guittard, part of the fifth generation of the Guittard family to run Guittard Chocolate, contacted us via Instagram. She wanted to send us a big box of chocolate. Not being the type to decline chocolate, I gave her our address. A couple weeks later, a box arrived on our doorstep.
At a party the other day, a friend asked us if there were any trends in pies this year. The only thing I could come up with was that chess pies have made something of a comeback. Not that they've ever gone away. This is basically why I'm not into trends--I like what I like, so for me chess pie has never been out of style.
When I first heard of Maria Speck, I believe it was on The Splendid Table. I didn't catch the whole interview, but I did get a window into Maria's philosophy. She was talking about the healthfulness of whole grains and how she is reluctant to stand on the soapbox of what is good for you and would rather just talk about how delicious whole grains are.
This week, we're giving away a copy of The Picnic, by Marnie Hanel, Andrea Slonecker, and Jen Stevenson.
As we gallop toward the holidays, I wanted to do a series of cookbook giveaways to feature some of our favorite cookbooks of the year. Most of the books we'll give away in the coming weeks are from authors we know personally, but all of them are books that made us stop and take a second look.
I know folks are always looking for easy breakfasts that they can just grab in the morning, and I have just three words to say about that: I feel you. While I love cooking (I love it so much that it became my job), there's something about cooking first thing in the morning, when you're only three sips into your coffee, that I find really unappealing. It's just a bit much, really.
We have a jam problem. It's an easy problem to have if you do any preserving at all. Jams and preserves are the gateway to canning. They're easy and delicious, and as the seasons roll by you catch yourself saying, "Well, we're going to need to make a batch of strawberry jam" or "We can't go through blackberry season without putting up some preserves." This, my friends, is how it all begins.
For all their voluptuous beauty, eggplants are one of the most misunderstood vegetables in the summer kitchen. Many are familiar only with the purple-skinned Italian eggplants that are as big as your calf and less yielding. Thankfully, there are varieties of eggplant as diverse in hue and flavor as many heirloom tomatoes are from one another.
My great grandmother, who grew up on a farm in rural North Carolina, vividly remembers when chicken was a special occasion dish. She would go outside, catch a hen, kill it, pluck and eviscerate it, and cook it for Sunday dinner. These days, she tells me she's perfectly happy to pick up a chicken at the supermarket.