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"INTERVIEWS"
Having a son with food allergies, Jeanette Chen (New Canaan CT) of the blog Jeanette’s Healthy Living has learned to cook allergy-friendly foods that really appeal. As food philosopher Nancy Gershman discovers, expendable edibles are often the catalyst for dishes her entire family has come to love. Jeanette Chen: I was born in the United States but [...]
Plum-thyme or basil-grapefruit soda. Cookies flavored with black pepper, cinnamon and candied orange peels. Salted breadcrumbs for a savory pie crust. A graduate of the French Culinary Institute’s Pastry Program and veteran of several New York restaurants including Chanterelle and Patisserie Colson, Baumann shares her culinary skills with Expendable Edibles food philosopher, Nancy Gershman. Renee [...]
Gratin with Béchamel Sauce from leftover pasta; Rosé Berry Compote from past peak berries and Coconut Macaroons or meringues from extra egg whites – some of the French-inspired recipes LA food photographer-writer Sylvie Shirazi shared with Nancy Gershman of Expendable Edibles. Sylvie Shirazi: “The philosophy behind Expendable Edibles resonates with me because one of my earliest memories is of [...]
Rebrand What You Repurpose and Use Your Nose: two of Clark’s big mottos for conscientious and creative chefs in this brave new economy. Clark, a prolific cookbook author in her own right (her latest being Cook This Now), and the collaborator of cookbooks with the chefs Daniel Boulud (Braise), David Bouley (East of Paris), Claudia Fleming [...]
Go Persian by cooking overripe fruits in tomato sauce; make pudding from milk-on-the-edge and start a “stoup” jar in your freezer for all the expendable edibles too good for composting — says Raleigh NC’s Linda Watson, author of the celebrated cookbook, Wildly Affordable Organic. With her ingenious cooking plans, shopping lists, and month-long menus for [...]
A protégé of Jeff Buben of Vidalia and Occidental, Chef Smith of PS 7 has opened a laboratory in DC’s Chinatown for creative American cuisine- like his Gin and Tonic Halibut and Giniola made with gin-soaked botanicals from a distillery, Orange [skin] syrup served up at the bar, or his house made dogs plated with [...]
Cookbook author, scholar and food journalist for such journals as GQ, Food & Wine and Art of Eating, Mitchell Davis Ph.D. of The James Beard Foundation also teaches food and theory classes at New York University and Cornell University. In our interview, Davis speaks with Nancy Gershman about his ongoing relationship with expendable edibles. [...]
Stained glass ornaments from citrus fruit slices, roasted rhubarb ketchup, pickled veggie party trays and watermelon jerky. These recipes and more from the jam/ jelly/candy-maker, syrup-strainer, booze-infuser, fermenter, meat curer and smoker, pickler and dehydrator extraordinaire, Brook Hurst Stephens of Washington State. Food Philosopher Nancy Gershman recently spoke to Brook about some of her latest [...]
Trifles from under-ripe fruit and days old croissants, crisps from carrot peelings, a cheesecake resurrection and more from chef, writer and broadcaster, Richard Fox. Food Philosopher Nancy Gershman caught up with Chef Fox as he prepared to hit the road again, sharing tips on curbing food waste for the Love Food Hate Waste Roadshow. Chef [...]
“A lot of the cucina povera (poor people’s food) you find in Italy are actually very creative uses of foods we generally consider not useable anymore – for instance, dried out bread that is one or two days old.” Food Philosopher Nancy Gershman talks with cookbook author, food writer and recipe developer Amy Sherman of [...]
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