Drew Kime, Author at How To Cook Like Your Grandmother

Review and Giveaway: Real Food for Mother and Baby

April 19, 2010 (Updated March 20, 2014) by Drew Kime

Nina Planck is the author of one of the most popular books in the "real food" movement: Real Food: What to Eat and Why. When she got pregnant she decided to look into what the pediatric and medical community had to say about eating for pregnancy, and how to feed a newborn. If you've read any of her stuff before, you won't be surprised to find out she wasn't impressed by what she found. She dove back into research mode, and shares what she found in Real Food for Mother and Baby: The Fertility … [Read more...]

Open Letters to the Food Industry

April 16, 2010 (Updated March 28, 2014) by Drew Kime

Uncategorized Undieting

Last week I saw two great articles from writers not known for writing about food: Seth Godin and Mark Morford. If you're in the marketing business, you already know Seth. He's got a string of bestsellers, but doesn't consider himself primarily a writer. He publishes books just because he knows some people are more willing to listen to his ideas if they're wrapped in a hard cover. And then he camps out on the top of the New York Times bestseller lists. (What, me jealous? Nah.) … [Read more...]

How To Make Shepherd’s Pie

April 15, 2010 (Updated March 20, 2014) by Drew Kime

Dinner Leftovers, recipe card

Everywhere on Earth, there's a dish that people use to hide their leftovers. Sure, you can make it from scratch, but the beauty of these recipes is that you can throw in whatever you've got on hand and it's just as good. Today I've got one that for some reason I don't do nearly often enough: Shepherd's Pie. Meat, potatoes, and whatever vegetables you've got handy and you're ready to go. … [Read more...]

How To Make Skillet Dinner Rolls

April 13, 2010 (Updated March 20, 2014) by Drew Kime

Bread recipe card

This recipe can easily be done in a pie plate, which is what most recipes call for. But the cast iron skillet evens out the temperature, so all the rolls are evenly cooked without any hot spots. If your pan is seasoned at all well, the rolls will also release easier than from any pie plate I've ever seen. That includes "non-stick" pie plates. And did I mention, they're absolutely delicious? Yeah, I probably should have started with that: They're delicious. The kids made us promise not to eat … [Read more...]

Book Review and Giveaway: How to Roast a Lamb

April 12, 2010 (Updated March 20, 2014) by Drew Kime

Review giveaway

When Little, Brown and Company sent me a copy of Michael Psilakis' book How to Roast a Lamb: New Greek Classic Cooking, the first thing I noticed was that it's way bigger than I've come to expect from celebrity chefs. Though you may not have heard of him, in the restaurant world Psilakis is definitely a celebrity on the way up, with three Manhattan restaurants getting rave reviews. It became clear right away how this book was different. Psilakis is proud of his Greek heritage, and fills the … [Read more...]