CDKitchen.com - It's what's cooking online!

cdkitchen > cooking experts > amy powell

Amy Powell

CDKitchen Cooking Expert Amy Powell
Specialty: 30 Minute Meals
Education:French Culinary Institute, Cornell University
Lives: Manhattan

::read full bio::

Larb From Another Land
It is a rare and happy occasion to discover a restaurant serving food that evokes a specific fond memory. The meatballs that taste just like your Italian grandmother’s. The pie that your mother made...


Taming of the Jumbo Asparagus
To peel or not to peel, that is sometimes the question with asparagus. Actually, in most American homes peeling almost never happens. It is an extra step, a fussy extravagance we are more likely to associate...


What They Serve In Hell
There is a game my boyfriend and I like to play at dinner parties. It is called: What They Serve in Hell. The concept is pretty simple. During a break in conversation, preferably while people are scanning...


How to Eat: Lessons From My Mother
In some ways, everything I know about eating my mother taught me. Like most people, it was my mother who brought the first food to my mouth. She started with breast milk and as I grew, she slowly introduced...


To Cook a Pot of Rice
I take full responsibility for getting rid of the rice cooker. The electric pot had been collecting dust on a shelf since the day my boyfriend and I moved in together. A relic of his bachelor days, it...


So Many Ways With Salmon
Salmon is one of those few fish so ubiquitous that one can almost forget just how versatile it really is. Cooking it on any given night is almost a cop-out. It’s a fish so forgiving on the stove and...


Lemongrass Everything
You’ve probably been to this restaurant before. The Vaguely-Southeast-Asian place where the menu expands to biblical length. It starts with appetizers and soups moving on to noodles and rice before...


Four Ingredients for Simple, Stunning Dessert
I am always on the lookout for simple, easy to assemble desserts for those nights when friends drop by. As many delicious bakeries now dot city blocks and artisanal ice creams line store freezer shelves,...


The Beet Goes On
There are some things that never go out of fashion on a bistro menu. French onion soup, Caesar salad, tuna tartare. Not just any dish is qualified to become a mainstay. Some come and go seasonally like...


Easy Mediterranean Easter
Christmas has prime rib roasts, pork crowns, and the occasional goose. Easter has lamb and ham. And Thanksgiving, well, everyone knows what bird is front and center on that holiday. Why is it that...


Rice Plus Rummage Equals Dinner
We’ve all been here. It is the end of a long day at work. You’ve shuttled the kids to their after school activities and maybe you even fit in the gym. You know the refrigerator has leftovers, odds...


The New Couscous Is Fregola
Doesn't there always seem to be a starch of the moment? At one time couscous, the pointillist pasta of North Africa, was all the rage. Then people began forgoing wheat and the wind shifted west to the...


Advertisement
follow cdkitchen:   subscribe via rss find us on facebook find us on google plus find us on twitter find us on pinterest