This morning, the James Beard Foundation announced the 2013 James Beard Foundation Award nominees. Cooking Light is honored to be among those nominated. Our cookbook, The New Way to Cook Light, is a finalist in the “Focus on Health” cookbook category. Our Executive Editor Ann Taylor Pittman was also nominated for her feature story, “Mississippi Chinese Lady Goes Home to Korea.” […]
Real Bread in Your Hands
Old-school bakeries had made old-style bread in immigrant neighborhoods all along, but by the 1970s, most Americans were happily eating the spongy white factory stuff. In the ’80s, Berkeley’s Acme Bread Company was among the new-generation Bay Area pioneers to bake loaves that evoked the crusty, chewy pleasures of Tuscany or Paris. Today, many U.S. cities boast no-compromise artisan bakers, […]
Tofu Class
Monday, we were thrilled to have food writer, cookbook author, and all-around great person Andrea Nguyen in our Test Kitchen, showing us how to make homemade tofu. From start to finish (well, after soaking dried soybeans overnight), it only took about an hour and a half. And it was So. Much. Fun. The process starts by whirling soaked soybeans and […]
What To Read Right Now: Cindy's Supper Club
Cindy Pawlcyn helped define the California restaurant scene in the mid 1980s with Mustards Grill in Napa and the Fog City Diner in San Francisco, both combining a seriousness about food with a loose generosity of spirit that made you happy to eat there. Pawlcyn's eclectic new cookbook (10 Speed Press, $35; 290 pages) rings with that spirit. It's a […]
Trusting a New Cookbook
Here at Cooking Light we have been working on a project called “The Cookbook Awards.” So far, we have chosen and published our favorite cookbooks in the general, baking, healthy, and Asian categories. We have a lot more to go, and right now, we are working through our quick-cooking category. I am evaluating and testing recipes from The Bon Appetit […]
Reinventing Museum-Quality Food at Home, Can It Be Done?
Personally, I don’t paint or sculpt or photograph, but every now and again I get a creative tinge in my brain, so I head for the kitchen. And on a nightly basis, my creative license there extends only as far as choosing between cooking a plain chicken breast or a plain pork chop for my 9-year-old or between rotini or […]
