Kitchen Witch | Thursday, August 30,2007

Tastes like okra

A unique produce phenomenon that offers culinary versatility

Untitled Document On a recent Today Show, cooking kitten Giada De Laurentiis asked Atlanta chef Scott Peacock what okra tastes like, and he said, “Like okra.”

Kitchen Witch | Thursday, August 23,2007

The secret is in the sauce

Know the components of a good marinade

By Kim O’Donnel

Untitled Document Question: When does a host boast? With any luck it’s not very often, but I’d argue that the superego emerges whenever a marinade is involved.

Kitchen Witch | Wednesday, August 15,2007

Green with tomato envy

In some ways, Southerners are smarter than us

By Kim O’Donnel

Untitled Document If we believe everything we see on the big screen, then fried green tomatoes were invented at the Whistle Stop Café in Alabama, where Idgie Threadgoode m

Kitchen Witch | Wednesday, August 8,2007

Falling for eggplant

Meet the stubborn purple globe’s thinner, even prettier sister

By Kim O’Donnel

Untitled Document For many years I considered myself a member of the ranks of the eggplant-challenged. Unlike the rest of the denizens of the summer garden patch, this weird

Kitchen Witch | Wednesday, August 1,2007

Gnocchi and summer insanity

It’ll make you do crazy things

By Kim O’Donnel

Untitled Document Just the idea of a baked potato in the middle of summer makes me sweat. There are so many greener, leafier dinner choices at this time of year that keep the ove

Kitchen Witch | Wednesday, July 25,2007

Zucchini abundance

Here’s how to make a faux crab cake

By Kim O’Donnel

Untitled Document My job is to think about food. As a constant forager for news that relates to the food we eat and the myriad interconnected environmental, political, ethical, a

Kitchen Witch | Wednesday, July 18,2007

Summer’s sandwich

Make a chocolate ice cream sandwich

By Kim O’Donnel

Untitled Document I won’t deny that Christmas held a certain cachet for me as a kid, with the oft-unbearable anticipation of Santa’s arrival and gift-delivery service

Kitchen Witch | Wednesday, July 11,2007

Patriotic bun baking

True-blue Americans make ’em at home

By Kim O’Donnel

Untitled Document Stage left. Enter hyper-aware epicurean American, or HAEA, who’s got the latest culinary lexicon set to memory: “free-range,” “grass-fed

Kitchen Witch | Wednesday, July 11,2007

Patriotic bun baking

True-blue Americans make ’em at home

By Kim O’Donnel

Untitled Document Stage left. Enter hyper-aware epicurean American, or HAEA, who’s got the latest culinary lexicon set to memory: “free-range,” “grass-fed

Kitchen Witch | Tuesday, July 3,2007

The great scape

Forget basil pesto – here’s a yummy substitute

By Kim O’Donnel

Untitled Document This is another one of those columns that will urge you to drop what you’re doing and hightail it to the farmers’ market. An early-summer treat is i