Hannah Klinger

Recent Posts By Hannah Klinger

How to Use Finishing Salts

In recent years, salt has started to strut its diverse true nature in the American food market. For decades there were really only two salts in most homes: superfine refined table salt and equally refined coarse kosher salt. But these lab-pure examples of sodium chloride are stripped of the character of salt as it occurs in nature. Natural salts sing […]

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Pizza Slide Tip: From Peel to Pan, Smoothly

Pizza stones have made crisp, chewy crusts easy to achieve at home, but getting the pie on the stone can be tricky. If you don’t have a pizza peel, use a rimless baking sheet sprinkled with cornmeal. Don’t pile on toppings, or the crust may tear. Mimic your neighborhood pizza slinger and jerk the peel in short, smooth motions to […]

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Sunday Strategist: A Week of Healthy Menus–October 27-31

As Halloween approaches, it may be worth taking a break from the frantic sewing of costumes to enjoy a little fall comfort. While kids get ready to run door to door, this week’s menu honors the inner kid in you—the old school favorites that make you look forward to the end of every busy day. Get the plan now, skirt […]

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Stocking Up on Whole Grains

The bulk grain section at Whole Foods used to confound my fellow shoppers. No one quite knew how to bag (paper, plastic, both?), tag (you’ve got to write the item code on there so the cashier can charge it), and tie (rubber band, twist tie, tape?) what they chose. The grease pencils always walked off with their users. And the […]

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Global Ingredient: Sofrito

Think of this as the Latin American answer to Louisiana’s Holy Trinity of celery, onion, and bell pepper. It’s an essential cooking base for classic dishes like rope vieja (braised beef) or arroz con pollo (chicken and rice). Goya‘s sofrito is a mix of tomatoes, onions, peppers, cilantro, and garlic, deeply caramelized in olive oil and pureed. Use a heaping spoonful to jump-start a […]

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Great New Flavor: Gary and Kit’s Dukkah Spice Blends

Gary and Kit of the Clif Family Winery in Napa Valley have added a line of gourmet foods to their label, including olive oils, mustards, preserves, spiced nuts, and chocolates. Their Dukkah blends, nut and spice mixtures popular in Egypt, range from warm and buttery (sesame and pistachio) to hot and sweet (coconut and hazelnut). Sprinkle over soups, or serve […]

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Great Flavor: Lucini Trentino Apple Balsamic Vinegar

Lucini Trentino Apple Balsamic Vinegar Balsamic vinegar used to be a finishing touch, much like an expensive olive oil or a flaky sea salt. Lucini, based in Italy, has changed the game, making small-batch vinegars that work well in marinades and vinaigrettes, or simply drizzled over fruit. The apple balsamic has a rich, pressed-apple flavor and no cloying sweetness. Use […]

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Peak Season: It’s Turnip Time!

Garlicky Turnip Fries with Pomegranate Ketchup Place 2 baking sheets in oven. Preheat oven to 450°. Combine ¾ cup pomegranate arils, ¼ cup chopped shallots, and 2 tablespoons cider vinegar in a mini food processor; process until blended. Strain through a sieve into a saucepan; discard solids. Stir in 3 tablespoons sugar, 1 teaspoon tomato paste, and 1/8 teaspoon salt. […]

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Global Finds: Preserved Lemon

Pickling mellows and rounds out the lemon flavor. Find in Middle Eastern markets. ROASTED CHICKEN THIGHS WITH PRESERVED LEMON Preheat oven to 425°. Combine 1½ tablespoons finely chopped preserved lemon, 1 tablespoon softened unsalted butter, 1 teaspoon olive oil, ¼ teaspoon freshly ground black pepper, and 2 minced garlic cloves. Rub butter mixture evenly under skin of 8 bone-in chicken […]

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How to Cook for a (tiny) Thanksgiving Crowd

I am incredibly enamored by Jennifer Drawbridge’s take-no-prisoners attitude to cooking for a crowd in our November 2013 issue. I, too, love the challenge of preparing and executing a feast for many—from the meditative rhythm of trimming dozens of Brussels sprouts, to final flourishes on several dishes as they hit the table. But my family is small, spread far and […]

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