Good Cooks Need the Right Tools

By Sandy Hu

A carbon steel crepe pan changed Atlanta chef Mary Moore’s life.

“I was in New York cooking at the Greenmarket with Scott Peacock. We were making crepes with fresh apples,” Mary recalled. “We had forgotten our crepe pan so went all over the city looking for one, and surprisingly, we couldn’t find any at all the bigger stores. Scott said, ‘I know the store that will have one.’ He took us to Bridge Kitchenware. They had it – and thousands of other cool culinary tools. And I said, ‘One day, I’m going to have a store like this!’”

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Brown Bagging? Try a New Take on Tuna

By Sandy Hu

David says dad’s tuna salad sandwiches are good, but with mom’s, you can feel the love! So I’m sharing how I put the “love” in every bite.

Canned tuna is the go-to sandwich filling in our house because it’s convenient and versatile. While the fillings below are meant for sandwiches, you could spread them on crackers for a quick snack or appetizer, or spoon some on dressed salad greens for a main dish salad.

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Ode to Crunchy

By Marilyn Hunter

People often ask me what my favorite food is. Truth is, I don’t have one. I have a thousand. I’ve known very few people who loved one food so much they couldn’t get enough of it. My uncle was one of those people. He loved crunchy peanut butter so much he ate it straight out of the jar with a spoon.

Uncle Gerald was a bit of a connoisseur of peanut butter. In just one bite, he could tell you the type of peanuts and where the crop came from. He was a man of true grit and true love…a pillar of strength and calm. He lived life passionately. And when I think of him, I remember a happy blur of celebrations, storytelling, guitar playing and good food.

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Rutabaga, My New “Butternut Squash”

From Lori Powell

Rutabaga is that funny-looking, waxy thing that you see in the root area of the supermarket produce section. It really doesn’t feel good to the touch but underneath is a globe of delicious goodness!

I must say that I was among the doubters, thinking it really can’t be that good and it’s probably woody and dry underneath the rind. Now rutabaga is my new butternut squash with lots more dimension – the adult version of butternut squash.

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Use Your Bean

By Katie Barreira

Cooking with dried beans requires minimal effort and begets peak results. Why haven’t I been using them all along?

Canned beans tend to be overly soft and bland, when compared to their recently re-hydrated counterparts. I’ve taken to incorporating canned beans into a dish only during the last few minutes of cooking, to maintain their texture. While it’s unlikely that I’ll ever banish the canned variety from my pantry, a dried bean is a terrible thing to ignore.

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