Jessica Schein

Nothing beats a homemade grilled cheese for lunch. Nothing. #food #beecherscheese

Penne with cauliflower ragu. #cooking #pasta #food #mariobatali

And then there was that time I made Smitten Kitchen’s chickpea and squash Moroccan stew not realizing it was for 8 people and I live alone. Hello leftovers. #food #cooking #smittenkitchen

It’s banana bread Friday.

Hope y’all have a good weekend!

Red eye relief.

Just found this in the cookbook I bought today.

“Kid” is apparently goat but novice cook me didn’t know that and for a second I thought I’d accidentally picked up a book for cannibals.

Thankfully this is legit, although I am still weirded out by the first instruction which says to, “Beat kid loin to flatten slightly.”

Moving to Seattle meant the end of one of my favorite NYC perks—ordering in—a dinner option I’d relied on for most of my life. In my new city I faced either endless suppers of scrambled eggs or Dominoes—neither of which were all that appealing or healthy. So at the age of 30, in my new apartment, I decided to put the big kitchen I finally had to use.

Learning to cook hasn’t been easy. I assume it’s sort of like learning another language at an early age. You’re always going to have better grasp of the nuances of French if you started speaking it at 3 instead of 33. Therefore if food preparation was a big part of mealtimes when you were a kid, you’ll know what a tablespoon means, have different measuring cups for solid food and liquids, and understand that pasta goes into the pot after the water starts boiling.

One of my earliest cooking frustrations was that so many of the recipes I found, especially some of the supposed basic and healthier ones, assumed knowledge I just did not have. Seriously, what does “a dash” mean? It was all very overwhelming!

So to help others who are just beginning to get their bearings in the kitchen I’ve teamed up with my lovely friend—and amazing chef—Julie C. to bring you an every-other-week column called “Late to the Plate” on her delectable blog.

Happy cooking and eating!

Does anyone else dip their eggs in ketchup, or is it just me?

thedailyfeed:

Paula Deen hid her type 2 diabetes diagnosis from the Food Network for 3 years — and made $30 million for her fattening fare in the interim. 

While keeping the Food Network and her fans in the dark about her diabetes, Deen continued delivering episodes on deep-fried butter balls and other artery-clogging fare as she raked in an estimated $10 million per year via her TV show, cookbooks, endorsements and appearances.

 “I intentionally did it,” Deen admitted to NBC’s Al Roker of hiding the news from fans. “I said, ‘I’m gonna keep this close to my chest for the time being’ because I had to figure out things in my own head.”

Since Paula Deen announced she has type 2 diabetes yesterday everyone from Anthony Bourdain to Internet commentators and home chefs have been railing against her health secret and recipes.

While I find it ethically questionable that Deen continued to hawk her vein-clogging meals, though frankly I’m more concerned about her well-timed partnership with the diabetes drug Victoza, a lot of the criticism directed at this “Southern food goddess” is somewhat misdirected. After all, it isn’t as if she is forcing us to make her food.

If you’ve ever made and eaten one of Deen’s recipes you know that they are oily and over-cheesed at best and artery-clogging at worst. Last Thanksgiving I gave her corn casserole a go. It called for 1/2 of a stick of butter, 1 to 1.5 cups of American cheese, 1 cup of sour cream, and 1 can of creamed corn. When I took it out of the oven there was a puddle of grease along the top. One doesn’t need to be a registered dietician to know that her recipes, which are often drenched in butter, cheese, and other fattening foods, fall on the bottom of the health scale. I have steered clear of her recipes since but apparently others haven’t. Her cooking-related products made more than $30 million in the past three years.

It’s important to remember a very important fact about Paula Deen. She is as much a businesswoman as she is a chef, and her ultimate goal is to make money, not worry about the waistlines of Americans. With her cookbooks, TV show, and various endorsements (Deen teamed up with Kraft in 2010 for a Philadelphia-brand sponsored cooking contest with, you guessed it, cream cheese), she operates less like an individual and more like is a for-profit company, which she actually is. The Victoza-sponsored  Diabetes in a New Light website went live yesterday—on the day her alliance with the drug’s maker was announced. This wasn’t a coincidence; it was a meticulously-timed PR campaign.

For her part, Deen is unapologetic about her recipes—and that’s just fine. It’s her life, after all, and we now know how that turns out. The rest of us will at some point have to decide whether or not we want to follow the same road as Deen, or make our own healthier path.