Amy Powell

Specialty: 30 Minute Meals
Education:French Culinary Institute, Cornell University
Lives: Manhattan

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Big Hearts Come In Small Packages
Whoever the first person was that decided an artichoke was edible must have been both masochistic and extremely dedicated. When that first person made it past the layers of spiny leaves, no doubt pricking...


Cooking Defined
In any profession where one is considered an expert, it is easy to forget our audience may not be as proficient in the lingo as we are. GRP, CPM, VPVH might sound like diseases to the average person but...


For Lovers of Encased Meats: Sausage in a Flash
‘Tis the season of encased meats. Nothing indicates the arrival of summer more than the smell of kielbasa cooking on a stand outside of Costco or the sizzle of hot dogs grilling at a neighborhood cookout....


To Stimulate Your Kitchen Economy, Make the Most of Your Meat
There is no question that these are uncertain economic times. And there is no category where that is more evident than in the price of things we need every day like gas, diapers, and food. Rationing...


Behind Every Chef, A Great Woman
Behind every great chef is usually a great woman. It can be no coincidence that when asked their inspiration for cooking, so many great male and female chefs will cite a mother or a grandmother. Stereotypical...


Eat With Your Eyes, First
Have you even wondered why diners always serve an orange wedge and a curly parsley sprig with every plate of scrambled eggs and hash browns? It is because even the lowliest dump of a diner understands...


A Drawer Full of Kitchen Gadgets
A tisket, a tasket, a drawer full of kitchen gadgets. Yes, you all know the drawer I am talking about. It is the drawer you approach with trepidation every time you must dig to find the vegetable peeler,...


Hotplate and a Microwave: Cooking in Small Spaces
As much as those spacious kitchens on the Food Network make preparing a meal seem simple and carefree, most of us don’t have the luxury of an immense cooking space. In my years of cooking, my kitchens...


Food and Basketball
Food and basketball: what greater meeting of two great pastimes than this weekend when the top four men’s college basketball teams battle it out in San Antonio, home of some of the country’s best Tex-Mex...


Slow Food For a Fast World
Your dinner tonight is going to be really “slow,” but you will have it on the table from start to finish in under half an hour. Sounds crazy, right? Normally “slow” is not a word people want...


Kitchen Lessons From Reality TV
Reality TV is full of important life lessons. #1: If you are a D-list celebrity with a faltering career, your best opportunity for a comeback is to learn ballroom dancing (Dancing with the Stars). #2:...


The Egg May Be Hard, But The Meal Is Not
Like Thanksgiving and turkey, Easter would simply not be Easter without the Egg. First there is the Easter bunny, who stealthily hops around your house while you sleep, depositing plastic versions of...


A Little Irish, Hold the Green Dye
I suppose it is by the luck of the Irish in me that I had the opportunity to be living in London and New York on various St. Patrick’s Days, two cities with the biggest St. Patrick’s Day celebrations...


Sauce and the Single Person
The refrigerator of a single person is a mysterious thing indeed. If you are single, or know someone who is, then you probably know what I am talking about. For instance, if you get hungry while visiting...


A Simple Scoop of Rice
This is a dispatch from Southeast Asia. For the last 12 days I have been eating chicken with green curry and rice, seafood soup with coconut milk and rice noodles, and stir-fried beef with holy basil,...


Rekindle An Old Flame With Fondue
Remember when you fell in love? And sometime after that there was a ring. After the ring came a bridal shower… and the three identical wooden salad bowls. After that came the wedding… and the bread...