Jaques Pepin vs. Yotam Ottolenghi
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All in Food
I was aiming at a composed summer salad - a variety of summer vegetables prepared a variety of ways, grilled, roasted, steamed, fresh and fried.
“There’s nothing more real than handing someone a plate of food - you can’t connect on a deeper level." - Jen Perry of The Open Door
Shauna Joyal's mother likes to show off this recipe in one of her fabulous glass dishes. It's a fruit soup originally made with fresh currants from Shauna's great grandmother's yard.
Grass-fed, New Zealand rib-eyes from Marx Foods, these were not grocery store steak; this was earth and sky interpreted through flesh. These steaks bled fescue. They were tender like buttercups.
How DO you know a great recipe when you see it? People who cook just do.
Elin DiAngelo presents the perfect simple summer dinner - cedar plank salmon, grilled bread, a green salad tossed with warm mushrooms and goat cheese, and blueberry crisp fresh from the oven.
This is rice pudding, served hot, laden with the honest sweetness of local berries, the tart love of those ruby red stalks, and almond paste, a little Vienna to sophisticate the ruddy New England basics.
Diana Rogers, a certified nutritional therapist and passionate advocate of the Paleo diet, hails this African-shaded Moqueca - Brazilian Fish Stew - as a wonderful example of the nutrient-dense recipes in her Paleo recipe box.
For those who are have come to dread the cake part of birthdays, this is the anti-cake cake, because there’s no cake at all, just airy mousse and crumbling meringue.
A jar is the most transportable vessel there is. Civilizations have successfully packed foods in jars - clay and otherwise - and gone on picnics or voyages for centuries.
Mole, the savory Mexican sauce most of us know as chocolate and chili pounded to a smooth paste, is a traditional food celebrating Cinco de Mayo.
This recipe combines the tastes of horseradish and parsley in an entree, hopefully appropriate for the meal after a seder or for an Easter dinner.
From a sweetened filling, to a hearty torta, to a singular dish molded in a clay pot, ricotta cheese migrated from Ancient Rome across Northern Europe to be part of many cultures’ Easter tradition.
There’s nothing 1970’s health foodie about Maria Speck's cookbook, Ancient Grains for Modern Meals
Shauna Hinchen-Joyal and Linda Currier can attest to the magic of macarons, but when they describe the process, one wonders how on earth the pastry survived five hundred years of uneven oven temperatures and humidity.