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Do you love food and cooking? So do I. Learn about foods from around the world and try out the recipes I've developed by visiting my page. And if you've got a cooking question, ask away - I promise to answer.

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Upstart Kitchen Ask me anything about cooking!

English - Cooking, Food, Eating

http://upstartkitchen.wordpress.com

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Upstart Kitchen · 2d ago

The Personality Kid.

Fact: admitting to anything less than total adoration of certain foods will result in your ostracism as a “commie.” I learned this lesson the hard way a couple of years ago after publicly declaring that bacon was overused and had become something of a cliché, not to mention a flavor crutch. And I’m

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Upstart Kitchen · 2W ago

Turnips.

A reader asks for some turnip recipes in advance of the late spring harvest. Five recipes – one using the greens – on the Turnips page.

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Upstart Kitchen · 3W ago

No bones about it.

A surprising percentage of the public apparently is afraid of bones, skin, fat, and any other part of the meat that betrays its living origins. I’ve encountered people who refuse to eat chicken on the bone, fish on the bone, shrimp with the shells, not to mention the heads. It’s a shame, because any

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Upstart Kitchen · 3W ago

Salt of the earth.

Coincidentally, two readers wrote today to ask about salt – one seeking the unusual, and the other trying to tone down the effects of using a sulfurous Indian salt. It’s like walking right into a battle between good and evil. Read about them on the Salt and BlackSalt pages.

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Upstart Kitchen · 4W ago

We can pickle that.

It’s spring on the east coast, which means it’s time for the annual tussle over the appeal of certain seasonal delicacies. I refer to the yearly kerfuffle over ramps, fiddleheads, morels, and other harbingers of early spring that leave some people swooning like idiots, and others rolling their eyes

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Upstart Kitchen · 4W ago

Spargelzeit.

I don’t love white asparagus. To me, it’s a weirdo bitter albino Teutonic thing that’s acquired the hallmarks of fine dining because of its delicacy and relative scarcity. I say “relative” because now, on any given day, you can walk into any WholeFoods in this country and pick up a bunch – they seem

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Upstart Kitchen · 1M ago

Fish tales.

During the last few years, restaurant menus have come to feature more and more of the offal – those off-cuts that so often get thrown out or turned into pet food out of ignorance of their savory qualities. I’ve written about offal around here from time to time – using liver for pâté and terrines, [.

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Upstart Kitchen · 1M ago

Crumbly comics.

A reader asks for a recipe for celeriac crumble to replicate a delicious restaurant dish. Read about the recipe, and how to make your vegetable crumble making technique unstoppable,* on the Crumble page. *Shout out to David Rees

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Upstart Kitchen · 1M ago

Bumper crop.

A reader in Australia asks for suggestions to use a bumper crop of basil. An easy pistou recipe for freezing basil, plus a take on a Thai classic, on the Basil page.

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Upstart Kitchen · 2M ago

Sweet and sour pork.

For most of the 90s, I lived in south Minneapolis. Back in those days, kids from Wisconsin often looked to more glamourous destinations, and for a kid from Milwaukee, Minneapolis was a pretty exciting town. Within five blocks of my apartment near the law school, there were Eritrean, Thai, and Indian

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