Ann Pittman

Recent Posts By Ann Pittman

Books for Cooks: Flourless: Recipes for Naturally Gluten-Free Desserts

This book sets itself apart in the category by providing recipes that don’t require specialty flours, gums, or starches. A flawless angel food cake uses cornstarch; intense chocolate cookies rely on egg whites. Nicole Spiridakis, Chronicle Books, $28, 192 pages  

Read More

My Boys: What Happens When a Mother Who Has Made Food the Center of Her Life Can’t Nourish Her Own Children?

  On a sticky May evening in Alabama, my family of four sits crowded on a giant pillow in the back of our pickup truck at the drive-in theater in Harpersville, a short ways outside Birmingham. As the previews drone into a sinking sun and the mosquitoes commence their whiny score, I unpack the sushi I made earlier with my […]

Read More

Wow! You’ve Got to Try Hasselback Sweet Potatoes

Here’s a great way to rev-up your typical baked sweet potato: Turn it into a gorgeous hasselback sweet potato, and drizzle it with smoky chipotle cream. The accordion-like cuts give the potato some crispy outer edges, keeping the insides moist and soft. They also turn it into a pull-apart dish that’s super fun to eat. You can bake just one […]

Read More

Easiest Technique for Clean Cobs

We’re at the tail end of sweet corn season, so get in as much fresh corn goodness as you can. It’s a whole grain, after all. But those silks and husks can be a mess to deal with, right? Not if you use this cooking method, perhaps the easiest way to cook corn I’ve ever tried. Simply place two unshucked […]

Read More

Wow! You’ve Got to Try This–Spooky Spider Cupcake Toppers

Halloween is a holiday for pulling out all the stops, for having fun with all kinds of ghoulish decorations. Here’s a scary-good way to go big and give kids and grown-ups a thrill—3-D chocolate spiders that perch on top of cupcakes and definitely give you the creepy-crawlies. Dare you reach for a sweet treat, lest these spiders crawl onto your […]

Read More

Wow! You’ve Got To Try This–Herb-Laminated Biscuits

Makeover your bread basket with this easy idea for beautiful herb-laminated biscuits. This technique works for any rolled biscuit recipe (but not drop biscuits because they’re too bumpy); try one of our favorites, such as Flaky Buttermilk Biscuits or Sun-Dried Tomato Semolina Biscuits. You can also use this technique on your next pan of cornbread—just let it cook till almost […]

Read More

Wow! You’ve Got to Try This—Grown-Up Jellied Desserts

Wow your dinner party guests with grown-up parfaits that feature rich, silky pudding topped with a decadent boozy layer. Check out the video to see how to make them.   MOCHA PUDDING WITH RED WINE JELLY Use the Mocha Pudding recipe, but chill it instead of serving it warm. Red Wine Jelly: 2 teaspoons unflavored gelatin 2  tablespoons water 1 cup syrah, […]

Read More

Video Blog: Cutting Board Trick for Juicy Food

Have a big, juicy watermelon that threatens to flood your counter with torrents of watery goodness? No problem—try this simple trick.

Read More

Wow! You’ve Got to Try This—Grilled Cheese Ice Cream Sandwiches

From the creative mind of our Cooking Class columnist, Keith Schroeder, comes this month’s awesome idea: a grilled cheese ice-cream sandwich with the luscious flavors of apple pie. Made with cinnamon swirl bread and apple butter, it riffs on the flavors of America’s most patriotic dessert, right down to the classic bite of cheddar cheese. Meanwhile, it gives new jazz […]

Read More

Video Blog: Cutting Meat Across the Grain

We often say in our recipes to cut meat “across the grain” or “against the grain.” What exactly does that mean, though, and why is it important? Here, a video that breaks it all down. Learn about other common cooking mistakes.

Read More