Canned Tomato Confusion
Kemp Minifie clears it all up:

Do you get confused in the canned tomato aisle of the supermarket? I sure do. Canned tomatoes come in so many different forms—whole peeled tomatoes, crushed tomatoes, tomato purée, tomato sauce, stewed tomatoes, etc.—that it’s enough to drive you crazy!

keep reading

Canned Tomato Confusion

Kemp Minifie clears it all up:

Do you get confused in the canned tomato aisle of the supermarket? I sure do. Canned tomatoes come in so many different forms—whole peeled tomatoes, crushed tomatoes, tomato purée, tomato sauce, stewed tomatoes, etc.—that it’s enough to drive you crazy!

keep reading

Get to Know a Better Flat-Leaf Parsley: Titan Parsley
From Kemp Minifie:

Titan parsley. Sounds like a giant of an herb, right? It’s the oxymoronic name of the parsley pictured above on the right. Compared to the regular Italian flat-leaf parsley on the left, it looks downright diminutive. But what it lacks in size—and who says small is a negative, anyway?— it more than makes up for in a dynamic, slightly sweet flavor.

keep reading

Get to Know a Better Flat-Leaf Parsley: Titan Parsley

From Kemp Minifie:

Titan parsley. Sounds like a giant of an herb, right? It’s the oxymoronic name of the parsley pictured above on the right. Compared to the regular Italian flat-leaf parsley on the left, it looks downright diminutive. But what it lacks in size—and who says small is a negative, anyway?— it more than makes up for in a dynamic, slightly sweet flavor.

keep reading

How to Make the Best and Healthiest Popcorn
From Kemp Minifie:

Call us popcorn snobs, but we think our homemade popcorn rocks. So much so, that we never seem to tire of it. A giant bowl of it counts as dinner more evenings than I dare admit to.

keep reading

How to Make the Best and Healthiest Popcorn

From Kemp Minifie:

Call us popcorn snobs, but we think our homemade popcorn rocks. So much so, that we never seem to tire of it. A giant bowl of it counts as dinner more evenings than I dare admit to.

keep reading

New Gourmet Holiday Special Edition on Sale
Gourmet’s Kemp Minifie on the latest special edition of Gourmet:

When I get really excited about something, I can’t stop talking about it.  Just ask my family.  That’s been the case with Gourmet Holiday, the latest Special Edition of Gourmet, now on newsstands around the country. During the past three months of work on it, I‘ve been raving to my husband and daughters about all the great recipes, entertaining ideas, cooking tips, and strategies our team managed to cram into 128 luscious pages.
Now I’m free to redirect my enthusiasm for the book towards you. (It’s none too soon for my husband and daughters.) Let’s just say you can count on Gourmet Holiday to have your back this season. And just in time.
New ways to cook the turkey? Check! Forgive me for boasting, but I’m jazzed about an approach I devised that brings out the best in the breast meat, thighs, and drumsticks. Separately. And don’t pass up the bonus recipe that turns turkey skin into cracklings that give bacon a run for its money. Prefer to stick to tradition with your big bird? Check! We’ve got a southern belle that will charm you.

keep reading

New Gourmet Holiday Special Edition on Sale

Gourmet’s Kemp Minifie on the latest special edition of Gourmet:

When I get really excited about something, I can’t stop talking about it.  Just ask my family.  That’s been the case with Gourmet Holiday, the latest Special Edition of Gourmet, now on newsstands around the country. During the past three months of work on it, I‘ve been raving to my husband and daughters about all the great recipes, entertaining ideas, cooking tips, and strategies our team managed to cram into 128 luscious pages.

Now I’m free to redirect my enthusiasm for the book towards you. (It’s none too soon for my husband and daughters.) Let’s just say you can count on Gourmet Holiday to have your back this season. And just in time.

New ways to cook the turkey? Check! Forgive me for boasting, but I’m jazzed about an approach I devised that brings out the best in the breast meat, thighs, and drumsticks. Separately. And don’t pass up the bonus recipe that turns turkey skin into cracklings that give bacon a run for its money. Prefer to stick to tradition with your big bird? Check! We’ve got a southern belle that will charm you.

keep reading

Get to Know the New Haricots Verts: Long Beans
Kemp Minifie on Long Beans:

Don’t these super-long beans look like haricots verts on steroids? They’re a regular in Asian markets, particularly those that carry Chinese and Southeast Asian produce, but they’re popping up with increasing frequency at farmers markets. You’ll see them labeled as yard-long beans, asparagus beans, Chinese long beans, and even snake beans.
Juicy they aren’t. Don’t expect to snack on them raw, like freshly picked string beans. Instead, think of them as the densest, meatiest cooked green beans you ever had.

keep reading

Get to Know the New Haricots Verts: Long Beans

Kemp Minifie on Long Beans:

Don’t these super-long beans look like haricots verts on steroids? They’re a regular in Asian markets, particularly those that carry Chinese and Southeast Asian produce, but they’re popping up with increasing frequency at farmers markets. You’ll see them labeled as yard-long beans, asparagus beans, Chinese long beans, and even snake beans.

Juicy they aren’t. Don’t expect to snack on them raw, like freshly picked string beans. Instead, think of them as the densest, meatiest cooked green beans you ever had.

keep reading

To Decant or Not to Decant
Do wines really need a special vessel for breathing? We asked sommeliers, winemakers, and other wine experts to weigh in on the pros and cons of decanting—the verdict may surprise you
keep reading

To Decant or Not to Decant

Do wines really need a special vessel for breathing? We asked sommeliers, winemakers, and other wine experts to weigh in on the pros and cons of decanting—the verdict may surprise you

keep reading

Late Summer = Early Fall Produce = Fabulous Food
Gourmet Live’s Fall Harvest issue coincides with the juxtaposition of the last of the summer’s corn and tomatoes, alongside the winter squashes and dark leafy greens at farmers markets in many parts of the country. Actually, the greens have been around most of the summer, but they’re at their sweetest best as the weather cools and the first couple of frosts nip the air.
Kemp Minifie on the wonders of today’s produce

Late Summer = Early Fall Produce = Fabulous Food

Gourmet Live’s Fall Harvest issue coincides with the juxtaposition of the last of the summer’s corn and tomatoes, alongside the winter squashes and dark leafy greens at farmers markets in many parts of the country. Actually, the greens have been around most of the summer, but they’re at their sweetest best as the weather cools and the first couple of frosts nip the air.

Kemp Minifie on the wonders of today’s produce

Get to Know the New Kale: Spigarello Broccoli

There’s a new kid on the block in the ever-expanding greens department: Spigarello broccoli. It originally hails from southern Italy, particularly around Puglia, the heel of Italy’s boot. The long, smooth, skinny, dark green leaves can be curly or flat depending on the variety.

keep reading

Get to Know the New Kale: Spigarello Broccoli

There’s a new kid on the block in the ever-expanding greens department: Spigarello broccoli. It originally hails from southern Italy, particularly around Puglia, the heel of Italy’s boot. The long, smooth, skinny, dark green leaves can be curly or flat depending on the variety.

keep reading

Kemp’s “You-Won’t-Believe-They’re-Whole-Wheat” Muffins


MAKES1 DOZEN
ACTIVE TIME:15 MIN
 
START TO FINISH:45 MIN

Who doesn’t love a blueberry muffin chockablock with enough berries to stain your tongue purple? Making muffins is one of the easiest ways to celebrate the blueberry season, whether or not you’ve picked the berries yourself. “But whole-wheat muffins?” you ask. If the words light and tender don’t jive with your impressions of whole-wheat anything, you’ve got a surprise in store: These muffins, made with whole-wheat pastry flour, deliver all that you want and expect in a muffin, along with the dividend of extra fiber, vitamins, and a delicate wheaty flavor. Learn about the origins of this recipe in our series The Home Cook.


FOR MUFFINS
1 3/4 cups whole-wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon grated lemon zest
1 large egg
1/2 cup whole milk
5 tablespoons unsalted butter, melted
1 1/2 cups blueberries (about 7 ounces)


FOR TOPPING
1 teaspoon sugar
1/4 teaspoon cinnamon


for instructions keep reading



RECIPE BY KEMP MINIFIE
PHOTOGRAPH BY STEPHANIE FOLEY

Kemp’s “You-Won’t-Believe-They’re-Whole-Wheat” Muffins

MAKES1 DOZEN
  • ACTIVE TIME:15 MIN
  •  
  • START TO FINISH:45 MIN
Who doesn’t love a blueberry muffin chockablock with enough berries to stain your tongue purple? Making muffins is one of the easiest ways to celebrate the blueberry season, whether or not you’ve picked the berries yourself. “But whole-wheat muffins?” you ask. If the words light and tender don’t jive with your impressions of whole-wheat anything, you’ve got a surprise in store: These muffins, made with whole-wheat pastry flour, deliver all that you want and expect in a muffin, along with the dividend of extra fiber, vitamins, and a delicate wheaty flavor. 

Learn about the origins of this recipe in our series The Home Cook.

FOR MUFFINS

  • 1 3/4 cups whole-wheat pastry flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 1 large egg
  • 1/2 cup whole milk
  • 5 tablespoons unsalted butter, melted
  • 1 1/2 cups blueberries (about 7 ounces)

FOR TOPPING

  • 1 teaspoon sugar
  • 1/4 teaspoon cinnamon
How to Quickly Core and Slice an Apple