There is much to be said for a good single-subject cookbook. As much as I value my collection of general cookbooks, I probably reach for the more specific tomes more than any other, because I know they will have both …
Read More
I'm kind of a freak about sharp knifes. When I cook in other folk's kitchens I usually find their knives are as dull as a wiffle ball bat, and I can't figure out how they stand it. Few things make your life in the …
Read More
Amanda Cohen is a bad-ass chef. I had the terrific experience of staging (interning) with her for a few days last year. You should read about that first. Short-version: Amanda owns and runs the tiny, edgy, …
Read More
An instant-read thermometer might seem like one of those kitchen gadgets you don’t really need. Most of us cook by the seat of our pants anyhow, right? Maybe it seems a little too “cheffy?” But I think you’ll find …
Read More
If you are a long-time reader of Herbivoracious, you may have noticed that there are more recipes than ever before (2 or 3 per week instead of 1), and also a bit more commercial content here than in the past. Back in …
Read More
Most spatulas suck. This spatula, from LamsonSharp, emphatically does not suck.
Read More