Terroir: The Fruits of Your Surroundings
All over the world, no matter the environment, there are species that thrive and species…
Author Nick Powers
Nick Powers
"Nick's journey with food began in 2008, when he tried making cookies for the first time ever...and forgot half of the flour. Ever since, he's been devouring culinary memoirs and cookbooks as voraciously as apple pie, tasting whatever foods he can get his hands on, and learning about cooking the only way he knows how: by trying, failing, and trying again. He currently works in retail management at a store that sells kitchen goods and hosts cooking classes, while blogging at Kitchen Klutz Blog, and studying for a Master of Arts in Teaching." http://kitchenklutzblog.com/
The Beet Beat: How to Bake with Beets
I can’t stand beets. Honestly, it’s the flavor: it’s so off-putting to me. Sometimes I’ll…
Vegan Sweet Pastry (Pâte Sucrée) and Autumn Tart Recipes
It took me a few years to really feel comfortable and accomplished with pie crusts,…
Whole Wheat Pie Pastry
Summer is closing its doors and autumn is just around the corner, which means apples,…
Playing With Food
Recently, I’ve become enamored with a whole wheat peach-thyme galette* that I found in a…
Roasting Your Summer Veggies
Farmers’ markets around the country are bursting with local fruits and vegetables (or maybe it’s…
Sweet Ideas for Summer Herbs: Using Herbs in Sweet Recipes
It’s no secret that adding salt to sweets is a mouthwatering practice (almost literally), because…
Pandan: A Sweet South Asian Green
Two years ago, I became enthralled with galangal while on a trip to Indonesia. The…
Turmeric and Galangal: Ginger’s Earthy Relatives
I encountered galangal for the first time at a morning market in Kuta, Bali, two…
Keeping Your Freezer Perpetually Full and Stocked
Freezers require electricity. Electricity costs money. If all you have in your freezer is ice,…