Why does Valentine’s Day get all the chocolate fun? This holiday season, pair beer and chocolate for events and gifts! Out now in the December issue of the Oregon Beer Growler, and thanks to Bonnie from Euphoria Chocolate Company for the tasty insights!
Full story: It’s the Most Wonderful Time of the Beer… Giving Beer and Chocolate for the Holidays
As a native Virginia, I’ve been acquainted with various North/South Carolina barbecue styles. So it was exciting to work on a piece about different BBQ styles from around the country. I’m ready to tuck in to some vinegar ‘Q now… what’s your favorite?
Full story: Get to Know These Regional Barbecue Sauce Styles
I’m a fan of snacks, and I bet you are too. However, “snack” doesn’t have to equal junk food. I got some great ideas for snacks to have at ole St. Clair HQ, and I hope this article rings your snack time bell too.
Full story: Great Whole Food Snacks to Stock in Your Office
We are big fans of winter squash in my house, so I’m pretty excited to try out some of these ideas I came across while researching this food article:
Full story: Winter Squash Dishes to Try This Fall – ZeroCater
Even though I work from home, healthy meals & snacks are essential to my workday too. And working on this piece defo gave me some good pointers for foods that = productivity.
Full story: Eating Healthy Meals and Snacks for Workplace Success
In the US, it’s so easy to think of breakfast as cereal and sweet, or protein-heavy and greasy. But the Japanese really know how to do an amazing breakfast. Combined with my own past travels to Japan, I learned so much writing this article about the many options comprising a Japanese breakfast.
Full story: Far From Eggs & Bacon: Meet the Japanese-Style Breakfast | ZeroCater
Part of what I love about living in Eugene, Oregon, is the number of dedicated folks who make amazing and tasty things. For the late-summer edition of Tastings, from local newspaper The Register-Guard, I got to visit a local honey producer, delve into the world of craft sodas that craft breweries make, and cool off with the ins and outs of chilled soups (and why you don’t call them cold).
Honey: The Queen’s Bounty honeys are pure Oregon gold
Soup: Slurp soup to beat heat?
Soda: Eugene brewers add fizz-ness to their business
As you know, I love to cook. Writing is my vocation—but cooking is my avocation. It’s my hobby. With all the intangible work that I do, I find that cooking grounds me, gives me a daily tangible that I can do.
The past couple of years, I’ve also gotten hooked on a new cooking resource. Founded by Christopher Kimball, formerly of Cook’s Illustrated and America’s Test Kitchen, Milk Street’s magazine, website, TV show, and podcast have become some of my dearest cooking companions.
Kimball’s goal is to listen to cooks from cultures all over the world. Seriously. I’ve learned more about cuisines from Africa—Ghana, Senegal Ethiopia—than I ever knew before. Yet Milk Street’s focus isn’t on glitz and complication. Milk Street knows that everyone is just trying to get dinner on the table, and we can all learn from one another.
Check it out. I can’t wait to hear what’s cooking in your kitchen!
Check out Milk Street
After hearing Fuchsia Dunlop during interviews on some of my fave food podcasts, I had to check out her book. In the US, it can be easy to think of Chinese food as heavy or complex, not really the stuff of everyday home cooking. And that’s what I like about Fuchsia’s approach here: She reminds us that Chinese food is the epitome of everyday cooking. Simple dishes. Lots of vegetables. Great flavor. I’ve been enjoying reading through this and making some of the recipes. It’s great stuff. If you’ve wanted to demystify Chinese-style cooking for your own kitchen, Every Grain of Rice is a great place to start.
Get the book