Cooking Light Contributor

Recent Posts By Cooking Light Contributor

Kid in the Kitchen: Carrot Soup with Parmesan Crisps

“Today I made Carrot Soup with Parmesan Crisps. When I first heard about this dish, I have to admit I was not too sure. Lesson to myself: Don’t underestimate the humble carrot soup. This soup is now at the top of my list. It’s packed with flavor. The white wine vinegar adds a hint of sweet and sour flavor at […]

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Pairings: What should I drink with smoked salmon dip?

Q: What are the best beverage bets when enjoying Smoked Salmon Dip? A VIVACIOUS WHITE Salmon dip and other indulgent holiday fare call for a wine to both match and cut their opulence. A white with round body yet crisp acidity is ideal. Try a pinot gris from Oregon (a state also known for its salmon). Here, the grape finds […]

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Kid in the Kitchen: Fresh, Fast Pasta

“Today I made pasta with spinach and tomatoes. I grated the lemon rind, juiced the lemon, and sliced the tomatoes and basil earlier, so I just had to cook the pasta at the last minute and throw in the final ingredients. A great, fast way to halve the tomatoes is to put them on a plate, put another plate on […]

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Local Finds: Fat Toad Farm

Goat’s milk is the key ingredient in the velvety caramel sauces made at Vermont’s family-run Fat Toad Farm. A take on Mexican cajeta, they’re like caramel without the cloying sweetness. Instead, a tangy soupçon of goat’s milk and a slight aftertaste of Vermont’s green grasses linger on the tongue. Pairing the sauce with sweets is obvious, but try enlivening savory […]

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Global Pantry: Cooking with Cardamom

Cardamom, the intensely aromatic sweet spice native to India, is a precious asset to cooks all over the world. You’ll see it sold pre-ground or as green pods with small seeds packed inside. Buy the pods, if possible; the spice loses aroma and flavor quickly once ground. Crack open the pods, remove the seeds, and grind to a powder in […]

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Pairings: What should I drink with pecan pie?

A NUTTY SWEET WINE Dessert wines with hints of nuts, spice, and dried fruits naturally complement the brown sugar and pecans. Sporting bright acidity to keep the pairing lively, Pedro Ximénez—a grape used in very sweet sherry— has syrupy notes of molasses, spice, and raisins that mesh beautifully with pecan pie’s toasty richness. Lustau Solera Reserva Pedro Ximénez “San Emilio,” […]

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The FoodCorps Chronicle: Squash, a Magical Vegetable

By Lisa Halpin, FoodCorps service member in Putnam, Connecticut Every week I look forward to my Thursday afternoons, where I get to spend 45 minutes with Mrs. Martel’s Kindergarten class, a great group of brave taste testers who always greet me with smiles and cheers of ”Ms. Lisa is here!” As I walked into their class last week I carried […]

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Local Find: Jacobsen Salt

Ben Jacobsen first tasted fine finishing salt as a student in Copenhagen. He was hooked. A decade later, the Portland, Oregon–based salt maker is striving to become America’s only producer of fleur de sel, the crème de la crème of finishing salt. While he masters that formula, you can taste Jacobsen’s artistry in a surprising range of edibles, from fine […]

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What should I drink with a hearty fall beef pot roast?

A SILKY, FRUITY RED The soft, glossy texture from braising meat and vegetables for hours will be well matched by a smooth red with layers of dark, plummy fruit. Try a merlot from Washington; these tend to have great depth of fruit without sacrificing structure. Merlot’s rich cassis and plum flavors are lovely companions for pot roast’s beefy intensity. Bacchus […]

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What should I drink with Chicken Enchiladas Verdes?

by Jordan Mackay BRIGHT, JUICY WHITE With cilantro and salsa verde, enchiladas have a “green” note that will take to a white wine with a crisp, citrusy bite, such as albariño from Spain. With soft fruit and citrus character, the white complements spice and herbs, while its acidity cuts through the richness of cheese and cream. Burgáns, Albariño, Spain, 2013, […]

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