Home Cooking With The Best

There's nothing like home cooked meals especially for the holidays. It turns out that even the best chefs like comforting cuisine as well and have written books about it. What's even better is that these cookbooks are out for the holidays. They're perfect for the home cooks who want to cook classics but also want that gourmet vibe as well.

The books were reviewed in an article in yesterday's New York Times Dining section. Julia Moskin, the Dining section's doyenne wrote whose was the best. There are a few, actually and they would make a great under the tree surprise to any comfort food loving foodie. There is Mario Batali who wrote "Molto Batali: Simple Family Meals From My Home To Yours"(Bloomsbury). This is an unusual cookbook in the sense that is is divided into seasons. His summer recipes include corn and fennel baked together along with tomatoes while his winter ones feature the veggies of the season such as pumpkin. For true foodies there is Ferran Adria, the avante garde chef from Spain. His meals aren't for home really but were geared more for dinners with his restaurant staff.His book is "The Family Meal:Home Cooking With Ferran Adria" (Phaedon Publishing). Another foodie adored chef is Hestom Blumenthal who has " Heston Blumenthal At Home" (Bloomsbury Publishing) and his is filled with simple and homey roast and vinaigrette recipes.

For true family cooking there is John Besh's "My Family Table:A Passionate Plea For Home Cooking. "(Andrew McMeel publishers) Chef Besh reflects his life as this in his book: a busy and messy dad cooking for his four little ones. However his recipes wouldn't go amiss at any adult dinner party. He creates a risotto and creamy veg soups that work with any palate. On a higher note there is Jean Georges Vongerichten who brings his Alsacian roots into play with his cookbook," Home Cooking With Jean Georges;My Favorite Simple Recipes" (Clarkson Potter).

Home cooking is always a good thing for the holidays.Even chefs realize this and want to impart their best take on comfort food. It results in some good dishes, a perfect gift for the home chef who loves to cook simple dishes from family recipes..

Mini - Yums

Good things come in small packages. That age old adage is true, especially with the latest food trend: mini sweets. Cupcakes are shrinking. Ice pops are melting while muffins are minimizing. Even more interesting - this trend is here to stay.


This was the topic of an article in today's New York Times Dining section. , The piece, written by Dining regular, the great Julia Moskin, tells of everyone's favorite treats getting smaller and smaller. It's like the famed scene in Alice in Wonderland where Alice eats the bite size cake that has "Eat Me" written on it. The same is becoming true for cupcakes that are perfect for baby dolls and macaroons that are dime sized. Even the famed Sicilian pastry cannoli, is being made smaller. Usually two or three inches in length , it's' now being shrunk to only an inch. Creating such treats proves to be a challenge for bakers. Minis tend to easily break apart easier . Finding molds for them is also somewhat difficult as well.

Why the trend to bite size goodies? It's because we're drawn to smaller, more fun sized snacks. It also means that we can still have our guilty pleasures but with much less sugar and fat. No one is going to chow down on three cupcakes. That's too many calories to be consumed. However it's perfectly OK to gobble down three mini cupcakes. It's still the taste without all the sugar and fat. The same holds true for any other mini treat. A muffin may be too much for one person however shrink it to a fingernail sized bite and its perfect. manufacturers already know this and such companies as Hostess are jumping on the baby muffin and treat trend.

One thing is that we'll never get tired of these bite sized sweets. They're fun and colorful. They also have the allure of less calories too.They really live up to the phrase - good things really do come in small packages!

Chewing On The Chew

Daytime television is changing. The decades old soap operas are gone and in their place talk shows. The Chew is one of these. It's not so much about celebrities but about the food they eat. It's an open dialog and forum that features a variety of personalities.

This new TV show and pioneer of sorts is the subject of a New York Times article in their Dining section. Dining regular , Julia Moskin, explores this as well as interviewing one of the pillars of The Chew, chef , Mario Battali. The premise of the show, according to Mr. Battali is cooking as well as panel discussions.Dr .Oz's daughter, Daphne, is also on the show as are fellow newcomers, Michael Symon, Carla Hall and Clinton Kelly. The show will also feature helpful hints such as creating the perfect sloppy Joe and making olives tastier to name a few.

Is this the future of daytime TV? Execs seem to think so . Thanks to the Food Channel and more foodies out there, food based shows are not only big hits but huge draws for advertisers. The Chew already has food giants like Kraft , Campbells and Hershey's buying advertising time. This beats the usual mix of smaller advertisers and local businesses who buy into the less than lucrative afternoon time slot. Another plus is that the food shows are the most Tivoed and they can be watched at any time. People's tastes are also changing and they want more reality TV instead of manufactured drama. This is what The Chew will provide as other shows . It will be shown on ABC and join The Travel CHannel amongst others in featuring food centric entertainment,.

Food shows are the hottest thing on television right now.It's no wonder that The Chew was created and replaced traditional programming. The proof is literally in the pudding , however , as to whether it will succeed or not.

The Best Of Summer Flavors

Summer is a multitude of flavors and textures. Even though the season is winding down you can still have a juicy barbecue or delicious veggie or fruit based dish.This was the subject of today's New York Times Dining section. Instead of one big article there are several small ones written by regulars,Julia Moskin, Jeff Gordinier, Sam Sifton and Kim Severson. A new writer,Ligaya Mishan also has a great mini article on the subject.

Luckily the farms and even home gardens have some bounties left. Julia Moskin writes about that tasty treat, conr fritters made with niblets fresh from the cob.Hers is one that is more pancake than fritter but still has crunch and texture. She serves them with maple syrup but I think a freshly made salsa would be better. Kim Severson contributes as Southern field pea salad.It combines blackeyed peas alone with fresh Vidalia onions, sweet corn and tomatoes. She adds a dressing made with Dijon mustard and apple cider vinegar. Sam Sifton offers a grilled flank steak, perfect with these two dishes It is a teriyaki style, one that can be barbecued well past Labor Day and into the fall.

Of course summer also includes fruits and there are some great recipes concerning them. Sam Sifton brings his mom's blackberry cobbler to this table. This is the perfect dessert for any meal, with tart berries and lumps of sugary dough pressed over them. The dough recipe is a scratch one ,made from flour and sugar . The entire dish is easily made first in a skillet then baked in an oven. for a more exotic treat try Ligaya Mishan's grilled peach recipe. This takes an exotic turn by sprinkling the Egyptian spice mix called dukkah. This is an easily made blend of spices, seeds and herbs and gives backyard peaches a rare , mysterious flavor, redolent of faraway spice markets. For a twist add yogurt as a side.

The summer is winding down however there's still time to take advantage of it' bounty and flavors. Try what these food writers offer or do your own spins. There is enough out yet to create delicious warm weather meals and desserts .

Norwegian Good

Norwegian - and actually any Scandanavian cooking has always been maligned. People make fun of the supposed overuse of herring or lutefisk. There are always jokes about reindeer meat and lingonberries. However the Scandinavian peninsula is suddenly a culinary hot spot. It's featuring fresh dishes cooking the way the Vikings cooked and foodies are loving this modern Viking invasion.

This was the subject of Julia Moskin''s article in today's New York Times Dining section. In it, she explores the old techniques of drying, smoking along with pickling and curing. Even modern utensils are nixed for the more classic shells, juniper, hay and twigs as kitchen tools. Garden scraps are also used as decorations as opposed to fancy sauces swirled into patterns, The food itself wouldn't be out of place at a Viking feast. Yes there was reindeer but also moose and bear cooked with vegetables. This last is a true Lapp dish that 's now turning culinary heads.

Modern classics are also made however they have a distinct Northern European twist, Creme brulee is baked but it's with Danish cream. There is also a sourdough battered haddock served on juniper branches. Root vegetables , another Nordic staple, are plated with a sauce of cream whisked with vinegar, fermented beer and garnished with salted cod roe. Sweet dishes such as lemon shortbread is placed on a cloud like bed of perfumed lavender cream. Apples and oatmeal are scented with earthy hay and pine aromas. These were seen in the Manhattan restaurant Compose and created by Nordic chef Marcus Phillips.There seems to not be a dearth of salmon and creamed herring. The new batch of cooks want to stick with the idea of purity, freshness along with simplicity and ethics in cooking. Simple but effective.

Scandinavian cooking is now the hottest cuisine on the planet. Chefs and foodies are appreciating the rustic yet sophisticated way of using natural ingredients and equipment to create unique dishes. It's a take on the modern with roots going back one thousand years.

Elegant Ketchup??!!

Mention ketchup or catsup and you'll either get a big smile or a big wince depending on the person's age. This sweet tomato sauce is either considered a blessing or a bane. Usually most sophisticated foodies shun ketchup because it lacks sophistication. However that's all changing thanks to chef Jose Andre at Washington D.C.'s America Eats Cafe. It's not just tomato sauce on fries anymore

This was the subject of an article written by Julia Moskin in today's New York Times Dining section. It turns out that there's more to ketchup than just tomatoes and corn syrup. Actually the stuff has been around since the 1690's when it was frist mentioned in English recipe books as early as the 1690's.English sailors probably brought it over from either China where a similar sauce from eggplant juice called ke-tsiap was made or Malaysia where they had a fish sauce called macap.It became the tomato variety when Heinz made in in 1876. It was a way of utilizing tomato scraps leftover from canning. Mixed with corn syrup it became an instant American classic. There were earlier forms of it made from nutmeg and peppercorns

Now ketchup is taking a different turn. Thanks to Jose Andres, the chef at the new American Eats Cafe in Washington D.C. (it's part of the famed American food exhibit"What's Cooking Uncle Sam?") the condiment is taking a new spin. There is a cherry one that had dark cherries along with mustard and spices mixed together to form a sweet sauce. This is perfect for any red meat.Another one is made from oysters which is minced oysters blended with white wine and oysters. Anchovies also make an appearance however it's a take on Worcester sauce which is a variation of it. Then there's the actual tomato version made with fresh tomatoes and a minimum of corn syrup. This is a different kind than what we're used to.It focuses more on the tomatoes than anything else . The result? An earthy flavor that's robust and perfect for hamburgers and grilled steaks

Ketchup is not just mix of tomatoes and corn syrup.It's a complex blend of ingredients to create a complement to meats and side dishes. It can be made of anything from walnuts to anchovies or even tomatoes.

Every Part Of The Plant

Is it proper to eat trash? Yes if it it's the refuse that came off common fruits and vegetables. Surprisingly enough what most of us toss from our produce can be used in a variety of recipes.Much can be made from roots and leaves along with pits and peelings.Don't throw anything out. Not after reading this.

Utilizing entire stalks and roots was the main article in today's New York Times Dining section regular, Julia Moskin.In it she explores the idea of "nose to tail"vegetable cooking. This process has long been used with meats ;cooking every part of an animal's body. Now chefs are looking at the discarded parts of corn, broccoli and some fruits to make delicious dishes. It just comes with one caveat. Sometimes the pieces such as the kernel inside certain pits contain what's is known as cyanogens, compounds that are part of the highly lethal cyanide. Before cooking ,it's wise to read up on what's OK to eat and not eat.

The yield is remarkable. Broccoli stalks can be made into a delicious salad once cooked. Cauliflower leaves can be cooked into a tender cabbage like dish and it has almost the same taste except with the cauliflower undertones. Fruit pits are crushed and used as flavorings in puddings and ice creams. Discarded celery stalks are used to make a pungent celery salt while other roots and leaves can create entirely new dishes. Using entire veggies and fruits are nothing new. There are century old recipes for pickled green tomatoes and watermelon rinds. After all early American cooks used everything thanks to bumper crops and a need to satisfy hungry families.

Don' tthrow away anything from your produce. Those stalks and leaves can create some tasty and new dishes. Save anything and everything before you throw them out.If not you may be missing out on a valuable ingredient,

Real Old Fashioned Sodas

Our great grandparents enjoyed a treat that's a rarity today - an old fashioned fountain soda.These were amazing concoctions all made before the birth of Coca Cola and Pepsi. Everything but the kitchen sink went into these lavish hot weather treats. Ingredients were fresh made and full of foamy goodness. Will those days ever come back? Yes thanks to a few dedicated purists..


This was the subject of an article in today's New York Times Dining section. The great Julia Moskin wrote the well researched piece that took her to old fashioned soda fountains. Before the birth of Coke in the 1890s soda, including colas were mixed in pharmacies across the country. After the drink's invention sodas weren't that special anymore and a once a week treat like ice cream sodas could be made at home. Thanks to a few dedicated soda jerks that world is coming back. The name jerk come from the jerking motion of pulling the soda taps and the modern ones are just as proud of the title as their 1890s counterparts were.



During the golden era of home made soda, the egg cream reigned king. This was and still is an amazing concoction that involves cream, chocolate and seltzer. The original recipe is making a comeback as is a strawberry egg cream made with fresh Long Island strawberries. Other creations are calling for fresh huckleberries and locally grown hazelnuts. Fresh milk from Hudson Valley dairies is also used giving the drinks a purer flavor. Artesanal seltzers are also being used. Before carbonation, pharmacists used water mixed with potassium, calcium and magnesium to give it fizz (this water was also made for medicinal purposes as well). Homemade sodas are also made, using the same ingredients as 19th century jerks used.


Nothing beats an ice cream soda on a hot summer's day. Even better is when it's made the old fashioned way with homemade seltzer and fresh ingredients. If there is a true soda fountain in your neighborhood visit it. Enjoy the purity of a real 19th century treat!

Spain's Newest Wave of Chefs

The Spanish have been the Alexander McQueen or Vivienne Westwood of cooking for the last ten years. They literally reinvented cooking and time honored dishes with new techniques outre spins. This was due to the vision of one man- Ferran Adria and his restaurant El Bulli. Sadly enough El Bulli is closing however Spain will still remain on the cutting edge of cooking innovation.

This was the subject of the great Julia Moskin's article in today's New York Times Wednesday Dining section. El Bulli has been a culinary mecca for foodies around the world. Their tongues were seduced by his new and inventive techniques that involved emulsions and foams. Euros were poured into the Spanish economy and tourism increased in Adria's town of Barcelona thanks to him. There was the worry that Spain would lose that. Not true however. Adria may be stepping down but there are a number of talented and avant garde chefs willing to carry on Spain's new tradition.

The latest crop, much like Adria , are just as genius. There are young chefs ,like Paco Morales of Bilbao who creates a shimmering jellied tomato water with herbs and fresh shaved vegetables. Another chef Valencia's Quique Dacosta of Bilbao's Guggenheim Museum's restaurant created a dish of just a single oyster draped in a film of edible titanium alloy to reflect the museum's silvery window. There are other chefs such as Carme Ruscalleda and her son, Raul Balam,that create food that's more whimsical edible art than actual food. Better yet they are using Spain's vast bounty of seafood, vegetables and fruits as opposed to using ingredients from out of the country.

Even though one chapter of Spain's new culinary history is closing another will be opening. There is a whole new generation of chefs that will keep this avant garde art form of cooking alive. They have the creativity and talent to keep the Iberian peninsula in forefront of global cooking.

DIY Foods Make Them Yourself!

DIY is very popular right now. However this is not the sort where windows or drywall is involved. It's a culinary DIY - making foods that you normally would buy already made Not only are they fresh and tasty, they surprisingly easy to make too. Another plus is there are no nasty preservative sin them -a big benefit for any foodie.

This was the subject of today's New York Times Dining section. The article, written by the great Julia Moskin , shows how any home chef can make neat stuff like butter or even Nutella. There are eleven recipes in all. She has picked the easiest to make with simple enough directions along with recipe suggestions. I like the butter, corn muffin mix and Nutella recipes. the butter is intriguing to me because it would be fantastic to have freshly made butter - not only on bread but as an ingredient also.

DIY cooking is nothing new. After all our mothers, grandmothers and great grans all created everyday foods like bread and creamed vegetables from scratch. This is a fresher, much more healthier way to eat. Take the recipes I've mentioned. Both the Nutella and corn muffin mix would come with a variety of flavor enhancers and preservatives. Make them fresh and they're good for you. It's also cheaper to make your own too because you can get the store brand of your ingredient.

DIY cooking is a pretty good way of making foods that you normally would buy. They;re fresh amid wholesome along with being fun to make. Try a few over the weekend for just made goodness