Jacqueline Church

Herbs and Spices can enliven your cooking with out added fat. Simple herb salts like this one can play well with lamb, beef, chicken and pork. It’s also terrific on roasted potatoes. Mix it into softened butter or olive oil to roast a chicken or sprinkle over barley. You’re getting the picture, right? True utility […]

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Doing my part – in June – speaking at the first annual Food Allergy Research & Education conference in Chicago.   Here’s the conference schedule and my speaker page.       That’s right, 15 million Americans are living with food allergies. That’s 15 million reasons to get educated about keeping people with food allergies […]

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People, here’s the thing: we all do it. You pick up a spice intending to make some new dish that will dazzle…and you just don’t get around to it. Or, you do, but then it wasn’t dazzling enough to become a regular thing and here it is six months or maybe a year or two […]

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Essential Kitchen Equipment is an occasional series on items I think every well-run kitchen should have. Essential Kitchen Equipment posts are not about the latest gadget. I’m talking about maybe a dozen or so simple items you must have to make your kitchen hum. Of course one could spend endless amounts on all sorts of fancy equipment […]

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I had planned a Japanese meal in my head. I really did. Little braised meatballs made with okara, nimono soy-simmered vegetables, hakkusai with yuzu kosho, rice, miso soup…my favorite matcha panna cotta. Then a little bug (me) a sprained foot (him) got in the way of the shopping. As I began to mull over alternative […]

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When I was freshly diagnosed with my dairy allergy, I was lamenting to a friend that my days of cake were behind me. Not so fast, she said. You’ve gotta try this recipe for “Amazon Cake.” No dairy needed. Well, I’ve no idea what part of the “Amazon” this thing hails from, but tongue firmly […]

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I have a confession to make. I had all but forgotten my wok skills. I lost my wok in one of many moves. I settled in to married life steps from Chinatown’s Paifang (gate) and it just always seemed easier to go to a restaurant than to get another wok, season it, then chop, prep, […]

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On this side of the first storm of the year, we’re hunkered down, cooking and baking and grateful for our work-at-home status. We’ve got about one foot of snow so far and north of the city (where Doc works) they got two feet! I guess I missed my opportunity to empty the pots and clean […]

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