Photo credit: @julesdwit.
A not-for-profit media organization supported by people like you.
Smitten Kitchen blogger Deb Perelman and author of The Smitten Kitchen Cookbook, talks about cooking at home, making up recipes, dealing with a small kitchen, and fields cooking questions.
Yes, Dboy, perhaps she can take up the cult of leaving angry, annoying comments. Wouldn't that be productive.
All oils should be expeller pressed and sold in dark bottles so they won't go rancid. Mostly don't cook over medium heat - most stable are animal fats and coconut oil (again, organic) Trader Joe's has good Olive Oils - I mail away for coconut oil.
What a breath of fresh air! What a treat! I have to say though - some ingredients are ancient and valuable like celtic sea salt (raked from salt flats since Roman times at least) with wooden rakes. They knew that long ago and longer that salt was really nutritious - a source of trace minerals from the sea - this is healthy, not precious!!!!
I made Deb's red wine cake for my Dads 50th. It was so easy and one of the most delicious cakes I've ever tasted!
It just doesn't STOP!!
Her kale salad is yummy!
Hear, hear dboy!
Dose your guest know that much of the olive oil in stores is a blend of other oils? Including corn oil.That the Organic label on olive oil guarantees that it is real olive oil. And one should never cook with olive oil.
PLEASE stop the insufferable cult of spectator foodyisim!!
Email addresses are required but never displayed.
Leonard Lopate hosts the conversation New Yorkers turn to each afternoon for insight into contemporary art, theater, and literature, plus expert tips about the ever-important lunchtime topic: food.
Sign up for the Book Club e-newsletter
Subscribe on iTunes
WNYC 93.9 FM and AM 820 are New York's flagship public radio
stations, broadcasting the finest programs from NPR, PRI and American Public Media, as well as a wide range of award-winning local
programming. WNYC is a division of
New York Public Radio.