Amy Powell
Specialty: 30 Minute Meals
Education:French Culinary Institute, Cornell University
Lives: Manhattan
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Pies, Pudding and Curry: A Jubilee of British Food
The Queen's Jubilee has me in a nostalgic mood. I spent four months of my college life enmeshed in British culture, taking in West End shows at discounted student prices, free museum admissions, and long...
Twice Cooked, Ten Times The Flavor
There is nothing worse than a piece of over-cooked food. Five minutes too long in the oven and pork roast goes from juicy to as dry as chewing on cotton balls. Give a shelled shrimp just thirty seconds...
Global, Homemade, and (Mostly) Raw
When my brother and I were still young enough to need booster seats at the dinner table, on rare occasions our parents would take us out to eat at a local Japanese restaurant. This was a time before sushi...
To Take the Scary Out of Fish, Steam
When new friends find out I am a cook, questions inevitably follow. “My chicken never gets crispy and always dries out. What am I doing wrong?” “I have pork tenderloin I got on special from the...
Dinner From the Depths of the Veggie Bin
Have you ever found yourself staring at a refrigerator full of partially used up produce? Perhaps half a head of red lettuce just this side of crisp is cushion the weight of three green onions, half a...
Medicine in a Bowl: Tastes Good Going Down
After a mild Northeast winter gave way to an early spring that felt like August, winter is suddenly, brazenly back. If people are confused (to pack away winter sweaters or not to pack away?), Nature seems...
A Carbonara Fit For Spring
I get a little excited about spring vegetables. Happens every year. The first artichokes, asparagus, and peas (not to mention ramps, fiddlehead ferns, spring onions) appear and I go overboard with spring...
A Salad For The Season
With warm weather on the horizon, I found myself this past week suddenly craving salad. I’m not talking about a few leafy greens at the beginning of a dinner to fill out my daily vegetable requirement,...
Around the World in Hard Boiled Eggs
Hard boiled eggs have it rough. Their popularity waxes and wanes with the seasons and trends up or down at the whim of the latest hip restaurants. Eggs themselves are a year round staple for everything...
A Dinner to Transition With the Season
With the weather making a gradual transition from winter to spring, so changes my cooking. The winter, though not particularly cold this year, was enough so to warrant those heartier dishes that stick...
A Pint-Sized Sign of Spring
With winter coming to an official end this week, it is natural that the first signs of spring are sprouting in the vegetable aisle, albeit in miniature form. The spring vegetable triumvirate--asparagus,...
Every Dinner's Irish With a Side of Colcannon
Everyone is Irish on St. Patrick’s Day. But aside from March 17th, there are a couple other occasions each year when my family likes to throw back a pint in a grotty pub, listen to my dad affect a really...
Leave No Stem Behind
Growing up my father was known to cook one dish: stir-fry. My dad was not like other dads in a lot of ways. Cooking was no exception. Where other fathers mastered the domain of the barbecue, specializing...
A Zesty Cure to Winter Ills
As it turns out flu season has just now arrived, far later than is typical perhaps thanks to the unusually warm winter in many parts of the country. It is great timing then that the first California tangerines...
The Hidden Potential of an Unloved Vegetable
I’m a sucker for an under-appreciated vegetable. Usually this inclination results in the dramatic rescue of a forlorn cabbage, celery root, or bunch of chard from a stand at a Farmer’s Market. I...
Just a Little Bit Sweet
Whatever your thoughts on Valentine’s Day (i.e. Celebration of Love or Hallmark Manufactured Holiday), it just wouldn’t be celebration at all without something sweet. From my milk chocolate loving...