It's all pumpkins, all the time today on Slashfood, the food site for which I blog. In a roundabout bloggy way, I recapped the day for the baby site for which I blog—Blogging Baby. For Slashfood, I wrote about my love for the kabocha or Japanese pumpkin and my favorite preparations—in tempura and in miso soup.
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FF thanks you!
FOOD BLOGS TO DEVOUR
- 3aday.org (find my food writing here)
- Blazing Hot Wok
- Izzy Eats
- Foodmomiac
- Food Blog Blog
- La Mia Cucina
- Creampuffs in Venice
In love with all things food. - 101 Cookbooks
- Kalyn's Kitchen
- Becks and Posh
- My Life As A Reluctant Housewife
- Vegan Lunchbox
- The Delicious Life
- Picky Fingers
- Slashfood (links to my food writing here)
- Food Porn Watch
- Chocolate and Zucchini
- Eggbeater
quirky, fruit inspired pastry chef. - Pho King
- Alton Brown
- Julie/Julia Project
- Asian Vegan
- 'Ono Kine Grindz
Cookbooks To Savor
- Nigella Lawson: Feast
What cooking, especially for family and loved-ones is all about. Cecilia Hae-Jin Lee: Eating Korean
I would place this cookbook in my top 10 of all time. The recipes are delicious and each section is packed with the best of Korean home cooking. The stories are wonderful, too. Highly recommend.Angelo M. Pellegrini: The Unprejudiced Palate
My favorite food-writer by far. A big thanks to childbearinghipster for turning me on to his writing. So inspiring. Start a garden and eat from it!Irma S. Rombauer: The Joy of Cooking
(not the "All New", the old school one) I don't so much like this for main dish and salad recipes as for baked goods, sauces, and jams. I have my mother's copy, and when I was about 12, my favorite thing to do was to make tea sandwiches from this cookbook. Every weekend I'd make a couple of different kinds until I worked my way through all the spreads and fillings. A good basic cookbook.Jacques Pepin: Jacques Pepin's Complete Techniques
This man has been teaching me to cook (on TV) since I was 9 years old. My Saturday mornings forever have been spent watching him on Public Television. I love him like he was one of my family.Peter Berley: The Modern Vegetarian Kitchen
My most favorite veggie cookbook, and definitely in my Top 20 cookbooks list.Anthony Bourdain: Les Halles Cookbook
O how I love this man.Michael Ruhlman: The Making of a Chef
Not a cookbook, but still a must-read for anyone interested in cooking, chefs, and restaurants like I am.Jamie Oliver: Jamie's Kitchen
The best of the Naked Chef bunch, IMO.
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Cooking Gear To Spice Things Up
- All-Clad cookware
I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.) - Cast Iron Skillet
Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs. - Food Processor
Quickly slice/shred veggies and cheese, make hummus or other spreads in a snap, and make pie crust without making a mess. - Global Knives
I am partial to the 18 incher. Yep, I like big knives and I cannot lie. If you like to cook (or even if you don't) you deserve to have good knives. At least one. - Instant Hot Water Dispenser
If you can't afford to have one built-in, this is a great alternative. It's nice to have boiling water at the push of a button to make tea, instant miso soup, or morning oatmeal for the kidlets. - Microplane Grater/Zester
Use this to grate citrus zest, nutmeg, and cheese. You could get a coarser one, but you don't need to. I have one and I use it for everything. - Penzey's Spices
A great resource for all your herb and spice needs. - Rice Cooker
Every family should have one. - Silpat
Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker. - Stick or Immersion Blender
It doesn't have to be fancy, but try and get the highest HP you can afford. I use my stick blender (+ attachments) for making salad dressing (weekly), pureeing soups, making babyfood, and whipping cream.
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