Posts written by Dawn Perry
Eat: Elevation Burger
We get the opportunity to meet a lot of different food professionals. Some meetings are more exciting, some more informative, but few really knock our socks off. A couple of weeks ago, I was [...]
Food and Consequences
Did any of you read this article from Frank Bruni in the New York Times? We’ve talked a lot about it in the test kitchen this week and wanted to share it with those [...]
Oven-Roasted Meatballs
Meet my new (to me) method for meatballs: oven roasting. I almost always sear my meatballs in a skillet before finishing them in marinara. However, our windowless kitchen and aging exhaust fan mean that [...]
Edible Stocking Stuffer #1: Za’atar
I’m trying to make it a mostly homemade/handmade Christmas this year. One of the things I’m gifting are little bags of Za’atar. It’s a Middle Eastern spice blend, usually made with dried herbs, sumac, [...]
The Communal Table: An Easy Glazed Carrot Recipe
Few things are certain in my life. But one of them is that I will probably not eat any vegetables for the entire long Thanksgiving weekend. I mean, who wants to eat salad when [...]
Popcorn on the Cob
File this under awesome things that everyone knew about but me. I had to pick up a couple of things on my way into the test kitchen today and saw this popcorn on the [...]
Dear Fall, Thanks for the Carrots. Love, Dawn
Dear Fall,Great job out there! The wind is picking up, the leaves are turning, and falling, and wooshing around in tiny tornadoes. The weather is just about perfect for tea and coffee-drinking, slow- roasting, [...]
Chocolate Milk Cappucino
I’m back on coffee. It’s been about 5 years since I drank coffee regularly (I was accused of having road rage, and it was suggested that I switch to black tea—I did). But after [...]
Keeping it Simple
I went over to see a friend’s new apartment last night. She told me we would have a simple dinner and finish a bottle of good wine she had. She put out some Manchego [...]
Day 15: Holy Mole (Sauce)!
One of the coolest things about working in the test kitchen (and sometimes the most frustrating) is seeing a recipe change from start to finish. Can you imagine how many incarnations some of the recipes [...]
