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zanne stewart

food + cooking

The Kid’s Menu: Preventing Pickiness

I want my child to be an adventurous eater—but do I really have any say in the matter?
Lesley Porcelli
06.02.08
Keywords
lesley porcelli,
culinary culture,
the kid's menu,
rick bayless,
zanne stewart
magazine

Cooking Schools: Ballymaloe Cookery School

You will surely leave Ballymaloe Cookery School a more confident cook, and you might even come away with a green thumb as well.
Zanne Stewart
May 2008
Keywords
zanne stewart,
cooking school,
travel,
europe,
darina allen
food + cooking

A Dozen Eggs

Here’s a fresh look at 12 varieties of eggs you may know—and others you may never have imagined were edible.
Text by Christy Harrison Adam Houghtaling Zanne Stewart Jessica Su
03.19.08
Keywords
ingredients,
christy harrison,
adam houghtaling,
zanne stewart,
jessica su
food + cooking

Ethnic Food, Aisle 10

For a cook, discovering a new ingredient is like a painter discovering a new color. And that's the source of my fascination with what is labeled the "ethnic aisle" at the grocery store.
Zanne Stewart
September 2007
Keywords
latino,
ingredients,
south america,
middle east,
zanne stewart
food + cooking

Classic Cookbooks: An Invitation to Indian Cooking

An Invitation to Indian Cooking, published in 1973, invited and seduced me to delve into a cuisine I had never yet tasted.
Zanne Stewart
06.13.07
Keywords
zanne stewart,
cookbooks,
indian,
madhur jaffrey
food + cooking

Classic Cookbooks: Good Things

Grigson's tone is so encouraging that a timid cook might be curious to attempt a recipe in which spinach absorbs a pound of butter.
Zanne Stewart
05.23.07
Keywords
culinary culture,
cookbooks,
food prep,
zanne stewart,
jane grigson
food + cooking

Classic Cookbooks: A Treasury of Great Recipes

If you judge a book solely by its cover, one of the most used cookbooks in my library might look too outrageous for your kitchen.
Zanne Stewart
05.03.07
Keywords
zanne stewart,
culinary culture,
cookbooks,
mary price,
vincent price
chefs + restaurants

Going Bananas Over a Plate of Pasta

The menu from chef Michael Voltaggio started with abalone and cuttlefish in an abalone shell and topped with a puff of "pad Thai" foam.
Zanne Stewart
03.30.07
Keywords
restaurant notes,
molecular gastronomy,
seafood,
new york,
zanne stewart
food + cooking

Taking Stock

I need only a tasting spoon to tell you that Gourmet’s roast turkey will make a wonderful base for gravy and/or soup.
Zanne Stewart
11.13.06
Keywords
ingredients,
food prep,
thanksgiving,
behind the scenes,
test kitchen
recipes

Buttermilk Pancakes

You can use these pancakes for the caviar pancakes (view recipes) and save the remaining batter for breakfast.
May 2004
Keywords
mother lode,
pancakes,
vegetarian,
breakfast,
zanne stewart