LIZ CRAIN IS FERMENTED!
Liz Crain, co-author of the new book, with chef Aaron Adams of Fermenter Restaurant, Fermenter: DIY Fermentation for Vegan Fare, took time out of her busy book tour to talk with Kitchen Table in this exclusive Q&A.
BEST CAKE EVER: FROM THE KITCHEN TABLE ARCHIVES
Cappuccino in hand, I’ll usually nosh on one of Shawna’s deliriously delicious baked goods, like her hazelnut coffee cake, and her signature pistachio cake, the best cake ever.
BACK TO THE ROOTS
KITCHEN TABLE #5: THE ROOTS ISSUE IS COMING. Head over to our Crowdfundr campaign to learn more, (This gorgeous cover was illustrated by Dorothy Siemens.)
MAGIC FOR BEGINNERS
I’ve worked in restaurants for many years, but rarely in the kitchen, which was where the sorcery happened. A few years ago, a switch turned on in my brain and curiosity got the better of me. I rolled up my sleeves, grabbed a knife, and started learning to cook.
THE SKULL-SPLITTING BEER LABELS OF ORION LANDAU
What happens when an aging punk artist and a decoction-obsessed brewer work together?
CHEESE, CHEESY, CHEESED
Cheese Bar, like every small restaurant and cafe, was struck a huge blow in the spring when covid-19 hit and everything shut down.
PIE IN 500 WORDS
All sentient, gluten-loving human beings older than sixteen should possess the ability to make a pie crust from scratch.
AT THE APOGEE OF PUMPKIN SPICE
Beyond pumpkin spice, do we have a right to ruin what brings joy to other people?
EGGPLANT IN 500 WORDS
Searching for eggplants’ origins, their relationship to farts, and why they are at their best breaded and deep-fried.