For centuries, maple taffy has reigned supreme as a winter delicacy—and for good reason. Maple taffy, or tire sur la neige, is simply (as the French name suggests) maple syrup on snow. Originally an Indigenous tradition, the recipe was adopted by French s... read more

Honey. Peanut butter. Coffee. All pretty straightforward pantry staples for many of us and all elegantly simple. What is peanut butter, really? It’s just blended peanuts. Maybe with a touch of salt or a sweetener if you like. But as we look to the future ... read more

Last October, I entered the lab of Kingdom Supercultures in Brooklyn, New York, where unlabeled jugs of almond milk were strewn across the breakroom table. Owners Ravi Sheth and Kendall Dabaghi were taste-testing milk adaptations using microbe cultures or... read more

Chef Whitney Matthews knows her seafood. The award-winning chef, previously featured on the Cooking Channel, grew up fishing with her family in the Chesapeake Bay. Fish common in her childhood, such as summer flounder, are increasingly rare. “My father wa... read more

How would you like your pork chop to look? If you could choose the perfect size and thickness, without enlisting your butcher—or even a knife—what would you design? What ratio of protein to fat? These are all factors that can be manipulated with custom-de... read more

This article is republished from The Conversation under a Creative Commons license. Read the original article. To the relief of avocado lovers from coast to coast, the recent drama between the United States and Mexico was fleeting. The US Department of Ag... read more

New, old and aspiring indoor gardeners have another reason to expand or start up a microgreen operation from home. A recent study has validated the benefits of these plants, finding that greens grown on a windowsill stack up to those produced in a commerc... read more

There was a time, not too long ago, when ginseng studded the forest floor. From Alabama up to the foothills of New York and further west, pointed leaves with jagged edges and small, bead-like red berries popped out of the rugged hillsides. Native American... read more

In most countries, cacao pods ripen year round, meaning that harvesting them does, too. The production cycle for chocolate never truly slows down and certainly never stops. Why would it? The global chocolate market is valued at more than $135 billion and ... read more

  This is  a lunch I made for a workshop some time ago, and is basically everything I believe about cooking in four dishes; good, simple, tasty and seasonal food shared generously without fuss and in good company.  It was a tasty spread of baked ricotta,... read more

I’ve been baking simple sourdough for a few years now and absolutely love the baking and eating of this beautiful style of bread. And because a few of you lovely people have asked recently if I could share my process, I thought I’d make a little video sho... read more

Amanda Thomas is one of those women who just gets stuff done. She’s a farmer, business owner, agronomist, mum and WICKED camp oven cook. She’s also a really kind, thoughtful and clever lady – let it be known that I am a big fan. I recently travelled to he... read more

Skye McAlpine is a London/Venice-based food writer and a constant source of inspiration and joy for me. I have, and cook often from her two cookbooks (A Table in Venice and A Table for Friends) and was so excited to chat with her for this, my FIRST episod... read more

With my new book In Good Company launching very soon (April 1, 2021), I have been working away on a series of events and workshop to celebrate it’s release into the world! Here’s what we have so far, the calendar will be updated as more events are confirm... read more

Last week I got to get on a plane and fly to Adelaide for the launch of Iris & Wool’s Autumn/Winter campaign (which includes two jumpers created in collaboration with me and the beautiful Emily of I&W). I’m wearing one of ‘our’ jumpers in the pict... read more

Well it’s certainly soup weather!  And do I have a soup for you….it’s this simple, nutritious chicken one and Louella, the little cutie pie eating it here (those eyes! That grip on those crayons!) will join me in testifying to its deliciousness. A couple ... read more

My new book In Good Company is now out in the world! And I am feeling equal parts nerves and excitement about its launch. Here is the introduction I wrote for the opening pages, I hope it sets the scene for what this book is all about. And here too is a l... read more

This blood orange wreath is all I ever want or need from a baking project – it’s not hard but hugely satisfying. The process of kneading the dough then rolling and pleating the wreath is a bit of a project,  but a fun one and the dough is beautiful and so... read more

We easily accept that summer is the time for sweet corn and tomatoes, and fall is the season for hearty squashes and orchard fruits—at least where I live in the northern hemisphere. But rarely do we give the same thought to cheese. Why not? Cheese is an a... read more

I love always having a jar full of fresh flowers in my space, from fluffy hydrangeas to delicate peonies to fiery birds of paradise—especially when they’re snipped from my family’s garden. Alas, these bouquets are fleeting, but it is possible to extend fl... read more