Cathy Barrow highlights a canning appliance made for beginners and pros alike.
Finally, an appliance that can help newbies and pros alike get canning
Posts By: Cathy Barrow
Award Winning
Affirmation is good for the soul. Really good. I am just beginning to come down from a thoroughly affirming weekend with colleagues and friends. It was wonderful from the get-go to attend the IACP (International Association of Culinary Professionals) Conference. Terrific sessions, great fun seeing old friends and putting faces to on-line pals, but receiving… Read more »
lemon meringue pie
My mother told a pie story frequently. She was a young bride. She decided to make a lemon meringue pie. With her Sunbeam mixer on high, she whipped egg whites in the milky glass bowl. A pinch of cream of tartar and showers of sugar. She piled the meringue in the center of the pie and… Read more »
When pickling spring vegetables, choose your water, salt and vinegar carefully
Cathy Barrow shares her canning expertise with The Splendid Table’s Podcast.
five days to corned beef. just do it.
Yes, Saint Patrick’s day is coming up. And yes, this is the time of year when it’s all corned beef all the time. Let me tell you a secret. I was a bartender in college; it ruined March 17th forever. I do remain a corned beef fan, however. I had never even thought to make my own… Read more »
The Bake Off: Canelé, Caramel Tart, Chocolate Raspberry Star and a Giveaway
It’s been icy, snowy, cold and not at all hospitable. I baked all weekend, because nothing says happy like the smell of baked goods in the oven. I wobbled through my first experience with canelé. I made a sensational and surprisingly simple caramel chocolate tart. And then I baked for Paul Hollywood and Mary Berry…. Read more »
our rib sticking breakfast: polenta, egg and cheese
This morning, I was feeling particularly clever as I assembled polenta cakes, a brown butter fried egg and shavings of excellent cheese into a breakfast we needed to face the day. It starts the night before, so serve polenta tonight with your favorite braise. Make extra. Tomorrow, fashion it into griddle cakes. Fry them hard in… Read more »
bo ssam: a party in a flash
Why Bo Ssam? It’s been cold, gray, snowy and miserable. That’s it. I call a halt on weather talk. Instead, let’s talk party food. Because we’ve all been holed away at home for too long and socializing is an important part of getting through the worst of these dark months. Start with a pork shoulder. (When is that… Read more »
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