I’m in Traverse City, Michigan, at Pigstock 2013. Herewith, a guest post from Chef Erin Harris. Erin began her culinary adventure in her hometown of London, Ontario, where she started cooking in a local fine dining restaurant at the age of 16. Erin studied Culinary Arts at Fanshawe College, and continued her education at George Brown College, where she studied La Cucina Italiana. This diploma course took Erin to Italy for 6 months where she studied Etruscan-era cuisine in Tuscany, and regional specialties in Trentino-Alto Adige. Erin found her true love while in Europe: cheese. She now owns a small boutique cheese shop in a local farmers’ market—The Cheese Poet—where she sells all of the best Canadian-made cheeses and charcuterie. Erin is also a sales consultant for a respected national wine agency, and teaches cooking Read On »

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Stephanie Stiavetti (@sstiavetti) writes The Culinary Life blog. Her first book, Melt: The Art of Macaroni and Cheese, will be available October 22 from Little, Brown, and it’s superb, the best one I’ve seen, in fact—accept no imitations! Her last guest post was something of a rant, which I’m always in favor of! This is a lovely primer on something we do often but tend to ignore the finer points of, boiling pasta, and to me, the finer points are what make cooking fun  Take it away, Steph! —M.R. A few weeks ago I talked about the demerits of cheap pasta and left you with the notion that artisan-made dry pasta is leagues ahead of its tasteless, texture-less, mass-produced cousins. It’s also worth noting that cooking dry pasta is an art in and of itself; while it’s a Read On »

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Emilia Juocys has been my assistant for several years, first from Chicago now from her home town in Michigan. She has recently, at the age of 35, made a major transition in her life. Major transitions require reflection, reevaluation; curiosity and fear about the future are also inevitable consequences. When you are a cook you turn to food for some of the understanding and grace you need. – R By Emilia Juocys @jaldona Summer is nearly over, and the fall is closing in, and the bounty of the summer is entering our kitchen in droves. I devour the sweet summer corn and beautiful heirloom tomatoes, but for me summer would not be summer unless I had a specific summer treat. I’m also stuck in a great period of reflection, wondering where I will end up Read On »

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When my latest, The Book of Schmaltz: Love Song to a Forgotten Fat, came out last week, I got an enthusiastic tweet from a London chef, Michael Harrison, about a schmaltz-infused cocktail. I immediately asked for a guest post. I learned not only a daring new cocktail—not for the faint of heart—but I also learned about “fat-washing” alcohol, infusing alcohol with the flavors of fat—here, rendered chicken fat, glorious schmaltz. —M.R. by Michael Harrison and Marlowe Harris “There is a time and a place for every cocktail. The Man Harrison is made for the man who has exhausted his palate on fine wine and rich dishes, the man who enjoys his whiskey dry and flammable, the man who is afraid of neither an onion nor onion brine, the man who always has time for chicken, Read On »

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Stephanie Stiavetti (@sstiavetti) writes The Culinary Life blog. Her first book, Melt: The Art of Macaroni and Cheese, will be available October 22 from Little, Brown, and it’s superb, the best one I’ve seen, in fact, accept no imitations! I’m always game for a rant, especially first thing in Monday morning. Take it away, Steph! —M.R. You’ve heard Michael’s spiel on Americans being trained to believe they’re too stupid to cook. It’s an unfortunate reality that people in this country place a higher priority on time than they do nearly everything else, which greatly affects what we eat. Which affects our health. Which, in the end, affects EVERYTHING. When you eat poorly, guess what? You feel poorly too. You don’t have the energy to do the things you want to do: hitting the gym, playing ball with the kids, actually getting Read On »

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