Amy Sherman
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Amy Sherman is a San Francisco–based writer, recipe developer and publisher of the award-winning food blog Cooking with Amy. She has written for food, travel and lifestyle publications including Afar, Architectural Digest, Tasting Table, Food Network, Epicurious, KQED's Bay Area Bites, Fodor's, 7x7, Frommer's and CleanPlates. You can also find her work in the following print publications — A La Carte magazine, Marin magazine, Westways, Wine Enthusiast, Via, Gastronomica and Avianca inflight magazine.
She also develops recipes for clients including Whole Foods, Grocery Outlet, Dannon, Cargill, Keurig, Colman, T-fal, USA Pears, MyWinesDirect and the California Avocado Commission.
She is the author of Williams-Sonoma New Flavors for Appetizers and WinePassport: Portugal, A Microwave, A Mug, A Meal and wrote the new introduction to Jane Grigson's Vegetable Book and the foreward to the reprint of the Betty Crocker Good & Easy Cookbook.
I wrote aboutbefore but this year I saw even more innovations, including snack bars with mushrooms, from a brand called Shrooms offering a sweet and savory version as well as one with chocolate. Mushrooms are also showing up more in tea and coffee including one from the Republic of Tea called Restore and Reset that combines Reishi and cocoa. A few other things I took note of this year that were new to me included: Schizandra which sounds like the name of a Disney princess, but is really a berry and showed up in an elixir from Rebbl called Schizandra Berries & Creme as well as in the Daily Beauty tea from Republic of Tea . Basil seeds are similar to chia seeds, they plump up when added to liquid but compared to chia seeds they have more iron, fiber, potassium and calcium.
Makes 36 (3/4 inch-wide cookies)3 cups whole raw almonds1 cup granulated sugar1 cup light brown sugar1/2 teaspoon ground cinnamon2 teaspoons baking powder2 1/2 cups all-purpose flour3 jumbo eggs (if you don’t have jumbo eggs, use 4 medium eggs)1 teaspoon pure vanilla extractzest of 1 large orange (about 1 -2 teaspoons)1 egg, lightly beaten for brushing the tops of loavesPreheat oven to 350 degrees F. Line two rimmed sheet pans with parchment paper. Place almonds in a single layer on a baking sheet and toast in the oven for 10 minutes. On a lightly floured surface place one piece of dough, and roll into a log approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30-60 minutes.
If you’ve been to France you’ve no doubt seen that the supermarket brand Bonne Maman has a much larger line of jams and preserves available there than they do here. In France, you’ll find flavors like pineapple with rum and vanilla as well as Mara Des Bois Strawberry. At the show, they were introducing a new line called “intense” and I loved the Red Fruit Intense. I now I see they are offering Strawberry Intense instead which includes some black currant juice.
If you or someone you know are still using a wooden block, I highly recommend upgrading to this bamboo block with plastic needles. $21.89 Non-stick pans have come a long way since the days of Teflon. I used this pan consistently for 3 months and even made a huge batch of crepes and never needed to use any butter or oil. It heats quickly, has a convection feature, a light, and now has a slow cooking function so I can put a Dutch oven in it for hours and hours.