It’s Saturday evening. Your mouth craves weekend flavors but your body doesn’t want a long, difficult slog in the kitchen. This is what you make.
Do ridiculous food regulations drive you as crazy as they do me? The FDA sure is antsy when it comes to French cheeses, and they’re at it again, this time with the ash coating on aged goat’s milk cheeses.
A bit of fun with the equivalent of a personality quiz in gourmet food form. So which artisanal food product is calling your name in this New Year?
If you’re looking for me, I’m probably in the kitchen or sitting somewhere holding a book. Often this book is about food.
I started off in Kentucky and now live in Ireland. I’ve cooked in restaurant kitchens in New York, Martha’s Vineyard and Ireland; sold specialty cheeses and wine; made fresh pasta with an industrial-scale Italian machine; led cheese-tasting courses and taught classes about sustainable food choices. I think my grandma, a wonderful cook who spent the last years of her life looking for me on Food Network, would be proudest of the pasta-making.
Thanks for visiting and joining the discussion.