Amy Powell
Specialty: 30 Minute Meals
Education:French Culinary Institute, Cornell University
Lives: Manhattan
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From the World Cup to Your Cup: A Taste of South Africa
Thanks to the spectacle that is the World Cup, many of us around the world are learning more about the culture of South Africa, the host country, than we ever knew before. For example, few had heard of...
Yes, Man Can Live On Taco Alone
As my brother and I sat down earlier this week to eat our third and fourth tacos of the day, what dawned on me was not that there was anything wrong with this eating pattern but rather that it was so natural...
You Too Can Make Sushi!
If there is one food that always seems better suited for eating out than cooking ourselves it has to be sushi. All it takes is a flip through a restaurant guide for nearly any American city or a stroll...
Cooking From the Plot to the Plate
Greetings from San Francisco, land of plot-to-plate cooking. More commonly referred to as “farm to table” cooking, this movement of sourcing locally produced food was born of this city and to this...
A Rare Treat In A Soft Shell
The California desert is definitely not the home of the blue crab. But that is where I was, browsing the aisles of the upscale market Bristol Farms when I spotted a sign in the fish case declaring the...
Cooking With Edible Petals
It happened. April showers brought May flowers and now my patio garden is overflowing with bright buds. In between my cabbages and red leaf lettuce, bright egg yolk colored marigolds liven up an otherwise...
Lessons In Cooking, From My Grandmother
“You spend too much time thinking about food and wine.” This is what my grandmother said to me as she drove me to meet the Marin Airporter at the end of the summer I lived with her. I didn’t really...
Duck Fat: Better Than Butter
Years from now, long after I have stopped working for my present employer, if my boss remembers one thing about me it will be these four words: duck fat French fries. Our first full day working together,...
Men Who Cook: It's More Than Just The Kitchen That's Hot
Recently I found myself flipping through the pages of a popular food magazine and I found my progress abruptly interrupted when my eye caught a picture of a young, rising chef donning his whites. I’ll...
April's Showers Bring Spring Soups
April showers bring May flowers. April also brings torrential rain storms followed by summer-like heat waves. It brings bathing suit beach weather back-to-back with marine layer fog. April has its days,...
Dinner: Impossible?
A few days ago I found myself the unwitting participant in what appeared to be a really bad episode of Top Chef or some other food television contest show. There may have been no cameras filming my furrowed...
Celebrate With Spring's Three Great Greens
Whether it is Easter brunch or Passover seder, meals this time of year are rife with symbolism. Eggs, lamb, horseradish, bitter greens, hot cross buns--all have their place and meaning at various holiday...
When Life Hands You Meyer Lemons
If life handed you lemons and you made lemonade would anyone care if the lemon were already sweet? Would calling a clunker of a car a “lemon” have quite the impact if the thought of biting into a...
A Bit O' Irish Eats For A Whole Lot O' Luck
No matter what your ancestry, it would almost take some work to make it through March 17th without eating, wearing, or doing something green. If being green for a day means a little bit of that Irish...
Spicing Up Dinner With The Indian Cupboard
It seems to me that as home cooks in America, Asian food tends to scare us. If the recipe doesn’t utilize premade teriyaki sauce, a jar of curry paste, or a packet of pre-blended spice mix, we’d probably...
Much More to Eat than Chocolate this February Fourteenth
Just when you thought December was the busiest holiday time of the year, along comes February 2010. Of course, there is everyone’s favorite Hallmark holiday, Valentine’s Day. But in case roses and...