For those of you who follow along with my instagram (hi!), you might know that I am at the tail end of a kitchen renovation. It's super exciting since I will now have a space to film that is totally set up for it - an awesome new stage for this little show.
But of course the larger issue with a new kitchen is figuring out the set up. And even those who have been in a kitchen for a long time can sometimes need to make our life more efficient. There is a little dance we do every time we cook, moving from spot to spot as we go from prep to cooking to cleanup. Anyone who can make that easier is a godsend.
Enter Melissa Coleman, author of the blog The Faux Martha and the new book The Minimalist Kitchen. I love her style and her easy bright personality. The book is full of incredible recipes but also a lot of tips and tricks for paring down the clutter and getting organized. So there was no more fitting first guest in the kitchen. You'll have to excuse the lighting (better lights coming soon) and ignore the fact that there were no cabinets above us (ha! careful framing) but the advice is about as top notch as it gets.
I know it might seem like Bring It! is the only cookbook out this spring (ha) but I just had to sit down and chat with one of my favorite chefs, James Briscione, about his new book The Flavor Matrix. It delves into the science of what makes certain flavors work together - and a lot of what he discovered in his research will surprise you.
I'm not sure there's any job dreamier than traveling around the country getting paid to eat the most exciting things you can find. But that's the gig Casey Webb has with the new iteration of The Travel Channel's Man V. Food. We sat down with the host to ask him our 5 Questions
No one knows New England like Matt Jennings. He has lived and cooked all over, from his former restaurant Farmstead in Providence to his current gem in Boston, Townsman. And now he has taken all of that knowledge (and more from his global travels) to create a book, Homegrown, that is a celebration of all things Northeastern.
So many books these days tell you how EXACTLY to live your life if you want to get healthy. There's always some new diet that requires you to be all in. But I think for most people that kind of eating just isn't realistic. That's what makes Phoebe Lapine's new book - The Wellness Project - so appealing.
Comfort food exists in every culture. But you're missing out if you haven't had it in a Japanese context. We went to Bessou to get their take on chawanmushi. This silky egg custard can warm any day, and it gives context to a restaurant that is all about bringing Japanese comfort food to the forefront.
When Nathan Myhrvold tells you everything you know about bread might not be true, you listen. The founder of Modernist Cuisine and his team have spent years debunking some of our most basic truths about cooking and now they are taking on their most specific topic yet.