Amy Powell

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

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The Vegan Next Door
An old friend is in town. Food has always been a bonding point in your relationship. Together you’ve enjoyed countless boards of charcuterie, salted butter slathered thick on chewy French bread, crisp...


Revisiting Red Sauce
There was a time when “red sauce” was synonymous with Italian food. Thank the Sicilian immigrants to New York’s Little Italy who brought their grandmother’s meatballs and secret sauce recipes....


A New Approach For Eggplant
They’re here! And they brought friends. Lots of them. This time of year I could be talking about the bushels of zucchini or baskets of tomatoes. But I’m referring to a vegetable far more daunting:...


Farm to Table, By Way of Thailand
There comes a time to be tired of the usual summer fare. For me that time is now. I am somewhat surprised with myself that, after so many months of waiting for sweet corn, ripe heirloom tomatoes, and...


How Bacon and Pasta Helped Me Lose Weight
I have a confession to make. I have lost weight in the last year. Quite a lot in fact for a person who wasn’t overweight in the first place. No, I am not sick. Nor have I been on some crazy new...


Off the Cob and Onto the Plate
Corn is no better than it is right now. White or yellow, it doesn’t matter. In the husk, on the cob, fresh off the grill, with butter or without, salt and pepper dusted or Plain Jane, there is nothing...


Bringing Home the Ice Cream
Simply put, I am obsessed with ice cream right now. Happens every year about this time. The heat turns up, lacking a pool to throw myself in, the next best thing is to bring down the temperature from...


Not Your Everyday Mushroom
Last summer, in Switzerland, I nearly drove my boyfriend off the road. Something had caught my eye as we wended up the hairpin turns leading to the slopes of Verbier in the Swiss Alps. I couldn’t help...


For A Chilled Out Soup, Try Yogurt
In our Northern climes, soup is a dish we tend to relegate to colder temperatures. It is a dish we serve in order to warm bodies and cure colds. Yet this is not the way in other parts of the world, say...


Cool, Make-Ahead Meals For Long, Hot Days
This weather calls for strategy. It is not just New York City, it seems the whole country is under siege right now from soaring temperatures, thunderstorms, and weather patterns where the only thing that...


Baking In The Sweet Scent Of Summer
I don’t bake much these days. This poses a problem at times like these where a whiff of a ripe Georgia peach at the market is enough to send my head spinning in nostalgic longing for a crusty biscuit...


Fiery Chilies For Red Hot Summer
It’s getting hot out there. And I’m not just talking about the temperature. Check out the wares next time you are at the Farmer’s Market or roaming the produce aisle and you might notice an explosion...


On the Side, All Fired Up
Barbecue. Grill-out. Cook-out. Whatever part of the country you hail from and whatever words to use to describe it, the warm weather tradition of taking the kitchen to the great outdoors is as old as...


A Cool Noodle For A Hot Spell
There’s barely a day when I would turn down a plate of noodles. That being said, the pastas of winter, like artery coating carbonara or dense meat-filled tortellini, are hardly the stuff of bikini-ready...


The Beauty of Compound Butter
Today, I’d like to talk a bit about butter. Specifically compound butter. Now before you run away in fear, compound butter is far more interesting and far easier to make than its mathematical name...


Today's Sauce, Tomorrow's Dinner Party
As anyone who has every come over to eat at my house can attest, I hate wasting food. Therefore even when I am entertaining, it is not unusual for me to serve a dish made at least in part with something-...