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Kate Williams

Kate Williams

Contributor

Kate was raised in Atlanta with an eager appetite. She spent two years as a test cook at America's Test Kitchen before moving out to Berkeley to write, eat, and escape the winter.

Kate is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. She blogs at Cooking Wolves.

  • Website
  • Location: Berkeley, CA
  • Favorite foods: Anson Mills grits, soft boiled eggs, kale salad, dark chocolate, and ice kachang.
  • Last bite on earth: Vanilla bourbon caramel truffle from French Broad Chocolates in Asheville, NC

Coq au Vin With Veal Sausage, Thyme, and Merlot From 'Joy of Kosher'

Coq au vin was one of the first dishes that Jamie Geller learned to cook. As she tells it, her mother-in-law taught her how to gently simmer chicken in red wine sauce shortly after her wedding. The recipe in her new cookbook, Joy of Kosher, is a version of that dish—the chicken and red wine remain the same, but Geller has added slices of flavorful veal (or chicken) sausage to the mix. More

Raw Root Vegetable Salad From 'Joy of Kosher'

Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish. More

Fusilli With Broccoflower, Olives, and Herbs From 'The New Vegetarian Cooking for Everyone'

Your first question upon reading this recipe title is probably, "What the heck is broccoflower?" If you haven't already Googled it, broccoflower describes two different brassicas—fractaled Romanesco broccoli and bright green rounded cauliflower. Either of these will work in Deborah Madison's simple pasta recipe in her newly re-released cookbook, The New Vegetarian Cooking for Everyone. More

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

I was ten years old when Deborah Madison's pioneering cookbook, Vegetarian Cooking for Everyone, was released. My family didn't eat many vegetarian meals back then; if we did, it was often something pasta- and cheese-based, as was common in the mid-90s. So I never saw a copy of the book until much later, likely in a used bookstore, its edges frayed and its pages splattered with tomato sauce. More

Parmesan Bacon Gougères From 'Down South'

@tamidon and @yaya41: It's best to freeze the shaped dough before cooking. You can bake them without defrosting. Just add a few extra minutes to the cooking time.

@whiskey boy, @Jonathan King, and @Tipskykit37: Since this photo was from the book, and didn't have a caption, I can only venture to guess what the sauce is that they're using on the gougeres. There's a recipe in the same chapter for hot mustard sauce that looks like it could match up. Sounds like it'd be tasty to me!

Grilled Chicken on a Stick with Alabama White Barbecue Sauce From 'Down South'

@Tbird: You could substitute pretty much any liquid sweetener. Corn syrup will be the most neutral, but I could imagine that honey would taste pretty good as well. Stick to milder flavors though. Maple syrup will have a strong presence, so I wouldn't use it unless you're really into maple flavor!

Slow-Roasted Pork Shoulder With Kumquats and Chilies, From 'Down South'

@Agnes and MBH12: I used a skinless cut of pork, but I'm sure you could use skin-on if you'd like. The skin will be soft and slightly chewy, not crisp.

@oren and Amandarama: I'm not sure that a full 6-pound shoulder will fit in a slower cooker; if not you can certainly cut it down to fit. Since you won't be browning the roast in the first portion of cooking, you may want to sear it in a pan first before adding it to the slow cooker. I'd also cut back on the amount of water called for (maybe by half?). I'd definitely cook this on the low setting, probably for 8 to 10 hours.

Chicken Croquettes (Croquetas de Pollo) From 'Spain'

@tragre: I'm not sure if baking will work because the croquettes need to cook quickly so that the outside browns before the inside liquifies. (There's a lot of butter in there!)

Speckenwolf Pizza With Mozzarella, Oregano, Onion, Mushroom, and Speck From 'Roberta's'

@Andrew Cates: 00 flour is a finely milled Italian flour.

Empanada with Marinated Pork and Roasted Red Peppers (Empanada de Lomo) From 'Spain'

@autumn produce: Yeah, I WISH I was that good of a crimper! Mine turned out much more "rustic."

Southwest Cowboy Chili From 'Nom Nom Paleo'

@xatrak and sbcali52: Thanks for pointing out the typo. Fixing it now!

Chicken and Dumplings From 'Lighten Up, America!'

@malyna: Should say that you reserve 8 cups broth, AND all of the chicken. I'll go back and fix it for clarity. Thanks!

Smoked Salmon Crème Fraîche Tart With a Cornmeal Millet Crust From 'Whole-Grain Mornings'

@jgomoll: Add the millet to the dough using a fork after the water has been added.

Fragrant Sea Scallop Cakes From 'One Good Dish'

@lovemcm, jonnybeatzu, and CanYouSayYum?: Great idea on the bay scallops. How did the reheating work out?

@Glows: You can use lime zest and jalapenos instead of the kaffir lime leaves and Thai chiles

Polenta With Winter Salad, Poached Egg, and Blue Cheese From 'Feast'

@kevinm: The polenta does thicken up quickly when cooking it in this method. Keep the heat low and stir frequently. The final addition of milk should thin it out to a spoonable consistency. As far as the water added to the greens is concerned, I liked that it made the vegetables saucy. There's no reason why you couldn't skip it next time, though.

Meat Loaf From 'Lighten Up, America!'

@bubblerich: You just need to cook the meatloaf until the ground pork is safe to eat, so 160 degrees.

@miss_striker: You could increase the amount of ground beef in the recipe, but you may want to use a blend with a little bit more fat to make up for the loss in fat from cutting out the pork.

@in2puck: You can use more pork and beef instead of the veal.

Split Pea Soup With Ham From 'Lighten Up, America!'

@Ravenous!: The link is at the bottom of the post.

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup From 'The New Midwestern Table'

@Zach A.: Get the butter out of the fridge before you start making the syrup. It should be at the right temperature once you've finished prepping the rest of the ingredients.

Classic Chicken and Wild Rice Hotdish From 'The New Midwestern Table'

@davidd2308: I think the sauce might get too thick if you cook the chicken in it. I'd poach the chicken in the stock before step 3, remove the chicken, and then use the enriched stock in the rest of the dish.

Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son'

@Flagg: The garlic is left whole so that it maintains a softer sweetness instead of the sharper bite that comes from mincing or pressing it. It also wouldn't confit as effectively in smaller pieces as it would turn dark brown or even burn after only a short time in the hot oil.

Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking'

@BostonAdam: Wow, thanks for all of these tips! I didn't find the sauce too salty, but I also have a high tolerance :)

Vegetable Tempura From 'Japanese Soul Cooking'

@ErrantBaritone: They prefer not to use a wok because they find it harder to maintain a consistent temperature. I'm sure they could argue with Kenji about that though!

Gift Guide: Our Favorite Cookbooks of 2013

@plazmaorb: We included Smoke and Pickles in Bake the Book this year, so it was out of my purview. I do agree that it is a great book, though!

Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son'

@unixrab: Ha, I WISH I had some white lily flour! Makes the best biscuits ever! Thanks for the reminder to stash some when I go back to GA for the holidays...

Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son'

@unixrab: So glad you enjoyed the sauce! My sauce also turned out a shade of orange; I think you're right that the color is due to the garlic oil-tomato sauce emulsion.

Classic Chicken Salad from 'The Artisan Jewish Deli at Home'

@CLcooks: My mistake in the description! There's no sour cream. Fixing it now.

Korean-Style Chicken Wings From 'Maximum Flavor'

@LaurieWendy: Sorry this is late, but you could probably skip the juice and substitute water with a little extra honey instead.

Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green Curry With Fish Balls and Eggplant) From 'Pok Pok'

@Sweetie: The noodles in the picture are rice vermicelli. You can also serve the curry over rice.

World's Easiest Pasta (Frascarelli) From 'Pasta Modern'

@Desert Dyad: I wouldn't refrigerate the uncooked pasta nuggets for more than a day or so. If you want to make them ahead and store them, spread them out on a tray and stick them in the freezer. After they're rock solid, you can store them in a ziplock bag.

@Z3t3tic: 10 minutes is correct. You're cooking it almost like polenta. The pasta will absorb all of the water in the pot.

@riftvalley: I'm so glad you enjoyed the dish! Thanks for your suggestions!

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