Author Archives for Robin Wheeler-Barber
Bittman Goes Veggie
My family’s not vegetarian. In fact, my husband and daughter are just this side of partaking in the Caveman Diet. I like to incorporate (okay, sneak) as many vegetarian meals as they’ll tolerate into our diets, but since this isn’t my regular mode of cooking, I find myself stumped once I’ve made the cheese enchiladas, […]
Chef Scott Peacock Continues Edna Lewis’s Southern Food Legacy
Last January I picked up the issue of Gourmet that was on newsstands because my husband and I were planning a trip to Nashville. The January issue was a collector’s edition about Southern cooking with an article by author Ann Patchett about the food of Nashville.
I didn’t get to Patchett’s article until long after our […]
Ball Wrote the Book on Canning
About eight years ago I went on a tear because I wanted to learn the dying art of home preserving but couldn’t find any equipment or guides. My ranting about how canning was an art that would die with our grandmothers fell on mostly deaf ears. Why would anyone go to the hot, miserable work […]
Traveling Up the Mississippi River with Alton Brown. Again.
The last time Alton Brown did a book signing in St. Louis, it was a small enough affair to fill Left Bank Books. My friend Allison presented Mr. Brown with a pair of flame-printed potholders she’d made. He saw her to-go box, asked what was in it, to which Allison’s husband replied, “It’s her leftover […]
Cook’s Illustrated Goes Light for Spring
I’m always a bit leery of attempts to lighten classic, heavy comfort foods. Too often these recipes replace fat calories with sugar calories, rely on processed foods to lower calorie counts, or bear little resemblance to their rich counterparts. But when America’s Test Kitchen goes light, I’m bound to pay attention. The folks behind Cook’s Illustrated […]
