Mary Beth Shaddix and her husband, David, run a nursery in Sterrett, Alabama, and created the Cooking Light Garden for us. The garden yielded the heirloom veggies, herbs, and fruits used in the June 2013 annual Summer Cookbook. Mary Beth is a passionate gardener who happens to have a vivid way with words. Here she talks to me about crazy-feathered […]
Recent Posts By Scott Mowbray
River Cottage Veg By Hugh Fearnley-Whittingstall Ten Speed Press, $35; 416 pages There’s something about Brits in the kitchen right now: They seem to have a spring in their collective step; their cookbooks take a lively approach to language and food (think Oliver, think Ottolenghi). The recipes in River Cottage Veg are casual, easy, and inventive. I loved Crudités with […]
Approachable recipes, blessed with tasty little twists and turns Family Table: Favorite Staff Meals from Our Restaurants to Your Home By Michael Romano and Karen Stabiner Houghton Mifflin Harcourt, $35; 336 pages This isn’t the first behind-the-scenes cookbook to offer recipes for the meals that restaurant staffs eat before they serve customers lunch and dinner—the so-called family meals. Spanish super-chef […]
I’ve got a review of Michael Moss’s “Sugar Salt Fat” in the New York Times today. Moss is a Pulitzer Prize-winning journalist who spent more than a decade researching the way producers of packaged and processed foods distort the American diet. Listen to an interview with Moss on NPR last month, too.
A perfectly seared, sweet local shrimp sits on a fluffy fresh corn pudding, spiked with an ultra-shrimpy reduction sauce: This was the winning example of the kind of fresh, inventive cooking that is popping up all over the country. But this food was in South Beach, long known for a year-long spring break vibe, less known, until recently, for great […]
Here’s an iPhone shot I snapped of the dish from the Great American School Lunch Challenge, held in Washington DC and presented by Cooking Light. Reps from two U.S. schools faced down in a 30-minute, Iron-Chef-Style contest in front of 800 people to produce tasty school lunches under strict budget and nutrition limitations. Chef Jose Garces, teamed with two people […]