For most of us, a pie is just a pie. But for baking aficionados, creating the ultimate flaky yet fruity concoction is a sacred mission and pastry expert Shuna Fish Lydon is the Dalai Lama. At a pie crust seminar, PJM's food writer Nancy Rommelman gobbled up her pearls (crumbs?) of wisdom.
Nearly everyone loves garlic, even if we don't love kissing someone who just has just enjoyed it. After studying up in the Farmer's Market, PJM food writer Nancy Rommelmann knows all there is to know about the "stinking rose."
PJM's food writer Nancy Rommelmann ponders the phenomenon of "Mom food" - the dish that mothers enthusiastically prepare for grown offspring when they come back home for a visit, insisting it's their favorite dish. No matter how many times you tell her that your palate has evolved since age six, she still refuses to believe.
The World's Greatest Chocolate Chip Cookie. Yes, Really. By Nancy Rommelmann
Not all Gins are created equal. Until after the fourth martini.... By Nancy Rommelmann
In which the immutable rules of "coffee cupping" are learned in an ancient and overcaffeinated ritual. By Nancy Rommelmann
Good nose ... exquisite raspberry bouquet ... a taste of licorice with kumquat finishing notes ... Is it wine? No, it's soda. PJM's culinary correspondent Nancy Rommelman has the inside dope - or is it pop - on this latest foodie fad.
by Nancy Rommelmann
This presentation thing with Sushi is getting out of hand. by Nancy Rommelmann "When was your first time?" asks Lizzy, looking not at me, or at the menu at the sushi bar in downtown Portland, but at what was in the display case behind the counter. Before I can answer, she is speaking to the sushi chef, in Japanese.
Jack Czarnecki, Professional Truffle Hunter Very scarce, really expensive, hidden under the muddy floor of the forest.... and delicious. What's not to like about truffles? by Nancy Rommelmann
In which "Arabica" trumps "Robusta." You might think that dark-roasted espresso is the sine qua non of coffee. In reality, everything subtle about the coffee in it has been burned to the ground. Here's why. By Nancy Rommelmann
Whereas I used to have two salts - table and kosher - in my pantry, I now have six, and counting. by Nancy Rommelmann
If you should "never trust a thin chef," Mario Batali's new line of industrial strength cookware will give you trust by the trainload. How can you resist? Your eyelids are getting heavy.... heavy.... by Nancy Rommelmann With special bonus video features.
Cooking lemongrass beef tossed with pan-fried noodles; falafel stuffed into house-made naan; eighteen fresh toppings for rolled-to-order burritos and more for 5,700 people a day. "Here or to-go?" by Nancy Rommelmann
"Whenever there's a suit of armor at the head of my table,... or a waiter who blindfolds me in order that I can 'better experience the br√ªl√©e,' the meal is pretty much guaranteed to stink." by Nancy Rommelmann