Micro Magic: Baking in July

By Katie Barreira

‘Microwave? Who needs it?’ was once my party line on the high-frequency heating device. In a kitchen with limited space, a microwave oven seemed like a waste of precious real estate.

I had teakettle for hot water, an oven for reheating and a double boiler for more delicate jobs. While it may have made things quicker, the microwave wasn’t offering me anything I didn’t already have…that counter space was reserved for the fryolator.

Click to read more ...

Being Decisive About Corn

By Katie Barreira

Among cooks, when it comes to grilling corn, there are many ways and little consensus. In the past, I’ve been of no help, tossing ears onto the grill any which way, with the only goal being to produce a platter of relatively cooked corn on the cob to be done at the same time as the main event meat. It’s an insult to maize everywhere.

So today, with fresh native corn and a charcoal grill at my disposal, I decided it was time to be decisive about my corn.

Click to read more ...

The Siren of Banana Breads

By Katie Barreira

When you work in a test kitchen, it’s not only prudent, but also necessary to pace yourself when it comes to tasting. A sensible breakfast is key to staving off the hunger that can turn a modest bite or two into a plate-licking portion. Good sense went out the window on the morning when Carly, one of our budding interns, threw together this bread instead of throwing out a bunch of over-ripe bananas.

Click to read more ...

Hot Dog Hangover

By Katie Barreira

Given the pivotal role of tea in the story of our nation’s liberation, one might think that the herbal brew would have become the hallmark of Independence Day celebrations. But, from Coney Island’s infamous eating contest to the smoking grills across America, it is clearly the hot dog that reigns on July 4th.

By day 3 of the holiday weekend, after grilling hot dogs, eating hot dogs, and prying a cold, slippery dog from the jaws of another beast of the same name, I felt that I could easily go the rest of the summer without seeing another link. But I knew we would meet again, and soon, given those leftover wieners, panting from the fridge.

Click to read more ...

My Fava-rite Beans!

By Katie Barreira

Even in their dried and canned forms, favas are, in my opinion, the most underutilized of beans. But the real treat is a fresh fava. I found them at the market on Saturday morning and there went my weekend, but it was so worth it!

My first restaurant job was at a Tuscan establishment just outside of Boston known for its ciccheti, the Italian version of small plates. One of their most beloved seasonal offerings was a simple salad of creamy favas and sharp pecorino cheese, both ingredients nutty and toothsome.

Click to read more ...