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Alison Ashton

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Stanley Tucci Should Have Asked Me About That Sausage

Stanley Tucci Should Have Asked Me About That Sausage 800 534 Alison Ashton

In his new memoir, Stanley Tucci recalls his encounter with an iconic French sausage that’s shocked generations of American tourists.

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Deep Freeze: Frozen Food Is Cool Again

Deep Freeze: Frozen Food Is Cool Again 2000 1334 Alison Ashton

Find out why shoppers are warming up to frozen food, thanks to rising prices for fresh produce and other factors.

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A Vegetarian-ish Vegetable Stew

A Vegetarian-ish Vegetable Stew 2000 1334 Alison Ashton

Inspired by a knock-out beef stew, this bean & vegetable stew serves up plant-based stick-to-your-ribs heartiness.

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Salty Condiments, from Soy Sauce to Worcestershire

Salty Condiments, from Soy Sauce to Worcestershire 940 788 Alison Ashton

Salty condiments, from soy sauce to fish sauce, add welcome umami punch to your cooking. Here’s how to use the different kinds.

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What Makes a Perfect Recipe?

What Makes a Perfect Recipe? 2000 1334 Alison Ashton

Find out why a 5-ingredient recipe from Danny Trejo’s cookbook is an example of a perfect recipe.

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Liquid Gold: How to Buy Olive Oil

Liquid Gold: How to Buy Olive Oil 2000 1334 Alison Ashton

Choosing olive oil can be overwhelming. Here are two steps to help you find the best.

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My Sourdough Starter: It’s Still Alive!

My Sourdough Starter: It’s Still Alive! 2000 1600 Alison Ashton

A jar of sourdough starter passed along during the pandemic ignites a new obsession.

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Balsamic Cranberry-Fig Compote

Balsamic Cranberry-Fig Compote 2000 1335 Alison Ashton

This cranberry-fig compote, finished with a splash of balsamic vinegar, is a big upgrade to the same old cranberry sauce.

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Appalachian Tomato Gravy

Appalachian Tomato Gravy 2000 1334 Alison Ashton

Tomato “gravy” is a uniquely Appalachian specialty and a wonderful way to use summer-ripe “maters.” Serve it with biscuits, over scrambled eggs or polenta (or grits, of course), or spoon…

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The Case for Vintage Cookware

The Case for Vintage Cookware 2122 1421 Alison Ashton

My love of vintage cookware started when we were cleaned out my mom’s condo after she died, sorting through what to keep and what to give away. Before that, honestly, I didn’t really care much about “old stuff.”

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