So here we are at the Atlanta Food & Wine Festival. We have been to fascinating classes, met brilliant chefs, and stuffed our faces at the tasting tents. After a long day, we decided to head back to the hotel to rest up for the last day of the festival and get some writing done. …
Cookbooks can be the most wonderful works of art, but at heart they are products. They have to have some sort of shine to encourage sales. One technique is the gorgeous food porn cover — images of the recipes inside like you’ll never be able to recreate at home. Another draw is the name on …
So, it’s 2 a.m. Your dinner was a recipe test that went especially well. Nonetheless, it’s hours later, your insomnia is in full effect, and your stomach is rumbling. What are you to do? Test another recipe? That will keep you up even later and you’re hungry now. Then this is the recipe for you …
We were at Fresh Market recently in search of oysters. No luck on the seafood front, but we did stumble across their display of Hatch chiles. We picked up an assortment of mild and spicy and went on, knowing we’d find something to do with them. We knew exactly what that was going to be …
When we initially started work on The World in a Skillet, we wrote a lot of great material, but it quickly became obvious that if we were to include everything we had originally hoped to include, no one would be able to lift the finished book. This recipe was inspired by the research we did …
Available Now
Available Now