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As much as I love writing about cooking, we all enjoy a bit of takeout. And now with so many different brands changing up their packaging and claiming they have all these attributes - recyclable! eco-friendly! bio-degradable! - it is time to look into the truth of the matter.
I went on Dr Oz to discuss what' you should actually be looking for.
Read MoreNo one makes Southern food like Nathalie Dupree. The cookbook author and fellow Charlestonian is undeniably brilliant when it comes to bringing herself into your home through recipes. But among the best of her repertoire is two ingredient biscuits. They are as easy as could be and will make anyone into a biscuit obsessive. So in honor of her new book Nathalie Dupree’s Favorite Recipes and Stories we had her over to show us the perfect methodology.
So watch the video or make the recipe below - we won’t apologize if you start eating biscuits every day.
Read MoreWine can be intimidating. There’s so many facts to remember and every list and shop is different and there’s always an air of “I know something you don’t know” about people who serve or sell it. But what if there were a few key clues you could use to your advantage?
Maryse Chevriere has the answers to make you feel a bit more confident without having to go get a PhD in wine. Her new book, Grasping the Grape, is a beginner guide to steer you in the right direction. Unlike a lot of wine books that might make some of us glaze over, her little tome is written like a friend who only has your best interests at heart. We got Maryse to come by and give us her best tips for navigating our wine choices. It’s a bit of new confidence to bring into the new year! Watch the video below to see what she says.
Read MoreI think my love for Italy has been made pretty clear, so when a new pasta spot comes into town I am immediately there. When Stefano Secchi opened Rezdôra, focusing on one of my favorite regions, Emilia Romagna, I instantly went and was blown away. There’s nothing like homemade pasta done well, and Secchi has it across his menu in spades - but could that translate to making it at home?
Luckily Secchi came over to give us a recipe that anyone can make, no matter your kitchen equipment. It’s a beautiful shape called Strozzapreti and all you need is your hands. He shares his secrets and then finishes with a simple sauce.
Read MoreIs there anything more universal than a hangover (or even for the non-drinkers, the days where we just feel particularly blah)? We all know the feeling of wanting something warming and filling that will hit that sweet spot to comfort us when we aren’t feeling well.
But maybe you hadn’t realized that the food for hangovers has global appeal. In her new book Hangover Helper Lauren Shockey explores the hangover cures that hit the spot across an array of cultures and gives us new ideas to shake up our old routines.
Read MoreI love getting the chance to change people’s minds about the small actions in their day-to-day cooking, and few things are as popular to make at home as tacos! And while a lot of people are still buying packages of taco seasoning, I was really happy to share how easy it is to do it yourself on Dr Oz. Check out the video below to learn a bit more about what’s actually in your tacos
Read MoreFor so many people there is no book more beloved that The Joy of Cooking. Its unique style and depth has helped generations to cook.
But how do you update a classic that has sold millions upon millions of copies since the 1930’s to make it more approachable for today’s cook without losing its…joy (sorry, I had to)? Megan Scott and her husband iJohn Becker - original author Irma Rombauer’s great grandson - spent 9 years on the task. They tested, researched, went back through every edition and came up with original recipes to ensure that the classic tome would hold the same role for today’s cooks.
Read MoreThere are few dishes as popular at restaurants as beef tartare. And yet despite being among the easiest to execute, most people stay away from it at home. Raw beef in a restaurant setting seems fine, but there is some kind of mental block to making it yourself. But is it really just as easy for home cooks?
Luckily we had the perfect person to answer this conundrum - Chris Starkus, the chef at Denver’s steakhouse Urban Farmer also operates Lost Creek Micro Farm , so he knows about sourcing from a multitude of perspectives. We got his breakdown of what to look for when purchasing meat for serving raw, the best cuts to buy and the perfect recipe to make it all come together. You might not get to be on a cattle ranch in Denver, but you can come pretty close.
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