Amy Powell
Specialty: 30 Minute Meals
Education:French Culinary Institute, Cornell University
Lives: Manhattan
::read full bio::
Making Green Look Good and Taste Better
You know how your mom tried to trick you into eating vegetables by hiding the broccoli and sliced carrots between layers of penne and melted cheese for a particularly colorful take on baked Mac 'N Cheese?...
Tools of the Vegetable Trade
A typical walk down any supermarket aisle is quick to reveal how averse we are as Americans to doing work in the kitchen. Everything from onions to carrots comes pre-diced and ready for the pot. Stir-fry...
Too Cool For Carrots? Think Again.
I have been thinking a lot about baby carrots. I have been thinking a lot about carrots in general, as well as broccoli, butter lettuce, beets, and heirloom tomatoes. In fact, I have been thinking about...
Battle of the Breadcrumb
Until recently in human history, when it comes to food we humans have not been wasteful people. Probably for as long as mothers have baked bread, the scraps of the loaf have been re-purposed in the form...
Speedy Spiedini
In Turkey they’re called kebabs and in Thailand they’re called sate. If you are in Italy, or an Italian restaurant around the world, and meat or fish is served skewered and grilled it is called spiedini....
There's More to Melon Than Fruit Salad Filler
Some call it “fruit salad filler”. I call it one of the world’s most underrated fruit categories. Whatever you call it, chances are there is more to the humble melon than meets the eye. With flesh...
No Taste Like Home
Often it is through travel that we come to realize those things close to home that we hold most dear. Food is one of the most immediate sources of nostalgia when on the road. For example, after two weeks...
Roadmap to Dinner
When eating with others, whether at a restaurant or a good dinner party, I often hear people say “if only I cooked like this, I might cook more.” Just this past weekend at a yoga retreat I heard many...
The Most Important Meal of the Day. Really!
As kids, adults always told us that the most important meal of the day is breakfast. Like many things in life, it wasn’t until I was much older that I realized, for me, just how true that was. And...
The Secret BBQ Condiment, Heavy on the Garlic
If you are looking for the ultimate summer condiment, all I can say is, don’t plan on making out with anyone later in the night. Have you ever had a chicken shawarma, those layers of seasoned, smoky...
Casting About For Dinner
Ever since Huck Finn first cast a line into the waters of Mark Twain’s novel, summer fishing has seemed to be the birthright of every American boy. Pants rolled up, fishing line attached to the end...
New Ideas For Bountiful Herbs
What is green and grows all over? The answer, as even the most black-thumbed gardener knows, is herbs. This time of year, the height of the summer harvest, even if your lettuce wilted in a heat wave...
What To Do With Too Many Tomatoes
It happens to the best of us: one day we walk into the kitchen and realize that tomatoes are everywhere. It might have begun with a trip the farmers market where a wedge of a purplish-red Brandywine seduced...
Just Say "Oui" to Bastille Day
I love adopting other countries' holidays. In fact, I wonder if, due to the fact it is not my holiday and I have no real cultural obligations to it, I end up having more fun than a similar holiday celebrated...
Mint: One Man's Weed Is Another Man's Mojito
Mint might be misunderstood. On one hand, it is an invasive weed that stubbornly grows in the yards of even the most black-thumbed gardeners and threatens to take over the herb gardens of the green thumbed....
Four Recipes For a Patriotic Fourth of July
The United States of America may be only in its early 200s (a toddler by most countries’ standards), but the fruit of the land has produced staple foods that are now eaten all over the world. The French...