A couple years ago, at a party, a colleague of my husband’s spent a long time urging me and Jonathan to convince FN to take its own name seriously — which is to say, make a show about the digestive process. We never managed to talk programming into it (ok, frankly, we never tried), but now there’s a cookbook that purports to handle, well, all ends of the process. This SF Chronicle interviewer is far, far, maturer than I would be — his entendre-to-sentence ratio is a downright civilized 1:1.
Rupa Bhattacharya, Culinary Writer
Listen up, Rachael Ray fans… Rachael’s got a brand-new line of bakeware, now at the Food Network Store! It’s called Oven Lovin’, and I’m really lovin’ it. I’ve been bursting at the seams wanting to tell you about it ever since I saw the line at the Chicago Housewares Show back in March. I was sworn to secrecy about it until launch, but the wonderful folks at Bonjour Gourmet—the company that produces Rachael’s cookware and bakeware—sent me some samples to try out at home. For those of us who love nothing more than playing around in the kitchen, getting new toys to play with is like being a kid on Christmas morning. And since I’m addicted to baking, getting the cookie sheets, muffin tins, cake pans, and loaf pans was like getting a visit from my kitchen fairy godmother. And boy, have I had fun with them.
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Jill Novatt, Executive Culinary Producer
- image courtesy Road To...
Every few months I stumble across the work of SF chef Ryan Farr, and every time I do so I’m delighted. I can’t tell if I’m more impressed by the butchery, the charcuterie, or the photography. Well played, sir.
Also, I’m pretty sure I once had a wooden dinosaur-making kit that looked not unlike that lamb carcass.
Rupa Bhattacharya, Culinary Writer
Be the first to watch Melissa on the set of her new show, Ten Dollar Dinners with Melissa d’Arabian.
Watch what Jeffrey and Melissa had to say directly after the confetti fell on The Next Food Network Star finale set.
Thank you to the clever reader who discovered that the “blight” on Miriam’s tomatoes was not in fact late blight, but blossom end rot. Our colleague and fellow gardener Derek Flynn concurred, sending us to the photos of blight here and here, which confirm that late blight starts at the stem and works its way down, while blossom end rot shows up at the bottom of the tomato. Upon further inspection, Miriam also noted that her plants lacked the white powdery spores and brown spots on the leaves that are common symptoms of late blight.
We’re sorry if we misled you–we’re passionate and protective gardeners (and cooks), not botanists–but we want to set the record straight in case we sent you into a premature panic. The good news is, most experts report that while you have to forgo the fruit you find with blossom end rot, it doesn’t spread or infect the plant itself, and the same plant, given proper irrigation and healthy soil, may produce perfectly healthy tomatoes later in the season.
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