Happy new year! If you’ve been reading A Little Saffron for some time, you likely know I am a correspondent for the Taste section of the Tampa Bay Times. I’m kicking off 2017 with a new column for the section called Everyday Entertaining, which is a natural next step for the column I wrote for four years: In Our Kitchen. Everyday Entertaining focuses a bit more on how I cook now at home, which has changed quite a bit in the last several years. It’ll be a monthly column you can expect the first Wednesday of each month.
I’ll also continue to write cookbook reviews; you can expect those in the Times every third Wednesday of the month. Read my latest cookbook review on How to Celebrate Everything! It’s a cookbook that’s very much in the spirit of this new column.
Eating black eyed peas on New Year’s Day for good luck in the coming year is a Southern tradition, and a very tasty one, too. My family was more likely to eat 12 grapes at midnight on New Year’s Eve for good luck, but I have to admit black eyed peas are wholly more satisfying and enticing than a handful of fruit to be gobbled up quickly in the name of good fortune. Continue reading
Something very cool happened this week. I was on my local public radio station talking about cookbooks and making blondies!!!
Reporter Bobbie O’ Brien emailed me shortly after Thanksgiving asking about an interview discussing cookbook reviews for a segment on WUSF, the National Public Radio member station in the Tampa Bay area. So she came over and we talked about cookbooks and home cooking for the Food as Muse series on Florida Matters.
As we talked, I followed a recipe for peanut sesame blondies for an upcoming cookbook review. You can find the recipe for those blondies, some of my kitchen essentials, a few of my favorite cookbooks released in 2016, and, of course, the whole interview on WUSF’s website.
It was a ton of fun chatting with Bobbie, and I hope you enjoy the interview!
Earlier this year Danny and I spent a weekend in Asheville where we had a romantic and delicious dinner at Cúrate. Chef Katie Button has since written a cookbook, Cúrate: Authentic Spanish Food from an American Kitchen, about her Spanish restaurant, and I reviewed it for the Tampa Bay Times. Continue reading