Tag Archives: Katy at the Plate

Katy Andersen

shuckingawesome1

Do you really need that commercial butter slicer? How about the pizelle machine? Or the jalapeño pepper corer? My personal Achilles’ heel is cheese graters, of which I now have eight. Oops. But there’s one specialized kitchen item that really is worth the real estate in a crowded drawer: an oyster knife. [Read more…]

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Katy Andersen

Katy at the Plate - Rinds and reason cheese 2

Bloomy. Washed. Waxed. Bandaged. From white to orange, wax to fabric, no two cheese rinds are the same. And they puzzle people – one of the most common questions I hear at a cheese tasting is, “What about the rind? Can I eat it?” [Read more…]

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Katy Andersen

Swirl, smell, slurp, swallow. Ever been to an olive oil tasting? It’s like wine tasting – except you don’t spit. And qualities like a grassy nose or a peppery finish aren’t inferior – they’re enviable. If drinking the spicy oil… [Read more…]

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Katy Andersen

Native Americans figured out the secret of tapping the maple tree long before settlers arrived. Even today, nothing beats drenching a stack of fluffy pancakes with real maple syrup. But this simple pleasure isn’t so simple to make; it takes… [Read more…]

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Katy Andersen

When was the last time you worried about the price of salt? Meat or milk, maybe. But we take salt for granted. After all, some of us even spread it on our roads and sidewalks in the winter. But it… [Read more…]

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