Nancy Ancrum is the co-founder of Curated Dining and the co-host of Join Us at the Table, a weekly conversation about food and the people who create it that's heard from 9:30 to 10:30 a.m. Saturdays at blogtalkradio.com. She is a member of Slow Food and the American Institute of Wine and Food. Her philosophy: The more we know about the foods we eat, the more we know about ourselves and each other. In addition to writing a biweekly column for The Miami Herald's Food & Dining section, she is a member of the newspaper's editorial board.
E-mail her at nancrum@miamiherald.com.
The ''ka'nookie'' is an ''oops!'' that worked out -- deliciously. In 1999, Julie Owens was trying to make peppermint bark to take to a holiday party -- pouring melted chocolate and peppermint candies onto a baking sheet, then breaking it into pieces afer it set up.
For Bryant Terry, veganism is not about ''delete meat, insert tofu.'' It's not about sneering at meat-eating friends or finger-wagging, carrot-crunching superiority. It's not just for affluent white people; and it's not about food with no flavor.
Will Allen hopes we take parents' admonition to ''Eat your vegetables'' a big step further: ''Grow them, too.'' It is this simple, clear-eyed mission for which Allen was given a so-called ''genius award'' by the John D. and Catherine T. MacArthur Foundation last year.
Here's what Kimesha Wing's red-velvet sandwich cookies are not: too dense, too floury, too doughy, too chewy, too crunchy. She was too dedicated to getting it right.
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