Paper Palate

Now that Spring has sprung, we’ll be switching to our warm weather clothes before we know it.  Many of us have begun increasing our exercise routine and lightening up the foods we are eating.  Betty Crocker has recently added a new cookbook to help with these changes, Betty Crocker Whole Grains: Easy Everyday Recipes.
This latest […]

I like beer. I believe that beer is drinkable food as much as it is liquid refreshment. It is said that in Ireland babies are given a shot glass of Guinness at the very moment of birth, presumably to help prevent anemia. Historians claim that beer, not water, was what kept Noah and his kin hydrated during their […]

My shelves are packed with cookbooks, but I’m always on the lookout for a new one.  Although I have gotten a bit pickier in terms of which ones I buy myself, that doesn’t stop me from adding to my shelves every now and again.  Recently I was introduced to Sam Stern’s Get Cooking, the third […]

Take your seats!  It’s the third installment of Paper Palate’s cooking school.  Please open your textbook (and the Culinary Institute of America’s), The Professional Chef, to chapter 3.  Last time, we looked at menus and recipes and their effect on pricing.  Today, we are going to look at food nutrition and food science.
According to the […]

A few weeks ago, the first group of nominees for the 2009 James Beard Awards was announced.  Yesterday, the remaining nominees were announced, primarily in the areas of Print, Journalism, and Broadcast Media.  This is where I go through and see which of these books and cookbooks I have, which ones I want, and which ones […]

When it comes to celebrity chefs, air travel is no stranger to them.  Between flying off to their multiple restaurants, or making press appearances to support their latest cookbook or television show, they are racking up frequent flyer miles like nobody’s business.  And, unfortunately, dealing with airport or airplane food is part of the package.
Popular […]

“Lighten Up” by Jill Dupleix is part of a genre: “Healthy Approach To Cooking.” You will not need me to tell you that the “HATCH” books emerge in the spring from the depth of winter’s extra layers. They spring up on shelves and in booksellers’ windows with an ostentatory attitude which can be despiriting. What an […]

When I first started getting Everyday Food, I used to go through each issue and use sticky flags to mark the recipes I wanted to make.  After going through more packs than I can count, I decided to switch from stickies to the more economical dog-earing of pages.  Not as colorful, but far less expensive.  This […]

How can you turn down a recipe called Lime Rickey Chicky? I mean, really. I knew I had to try the recipe for Lime Rickey Chicky and Buttered Almond Rice when I saw it in the August 2008 issue of Everyday With Rachael Ray. It was in my favorite feature of the mag - the […]

Welcome back class to the second installment of Paper Palate’s cooking school.  As always, our class text is The Professional Chef, the textbook of the Culinary Institute of America.  Last time, we looked at the different stations in the kitchen.  This week, we will keep looking at the nuts and bolts of how to run […]