Domestic correspondent for The New York Times. http://t.co/bKGPo5OaLW and http://t.co/SwIG9tlRia

Making that perfect fudge pop of our memories

seattletimes.com — Emulsification, not more fat, is the key to a smooth fudge pop. The Fudgsicle was my move when the ice-cream truck came around. But like so many childhood food memories, it just doesn't deliver in adulthood. So I went looking for a way to mix the fun and convenience of a chocolate ice pop with a better ingredient list and more sophisticated flavor.

Summer Seafood Boils Take On Local Flavor

nytimes.com — A seafood boil is one of the great communal eating experiences of an American summer. On the shores of the Great Lakes, cooks with a taste for Scandinavian tradition heat caldrons over wood to prepare whitefish or trout scented with bay and allspice.

QVC’s David Venable: A regular guy who helps America cook

seattletimes.com — Between his two weekly live shows on QVC and his broad digital platform, host David Venable last year sold more than $250 million worth of egg poachers, frozen crabcakes and backyard smokers. WEST CHESTER, Pa. - Consider the power of David Venable, a towering Southerner with a helmet of brown hair who moons over cookware on television.

David Venable’s Summer Squash Fritters With Garlic Dipping Sauce

cooking.nytimes.com — David Venable, the most popular host on QVC, has a reputation for comfort food in its most cheesy, porky forms But he is also a son of the South, and loves his summer vegetables This recipe shows off his appreciation of both and is a delicious way to use up summer squash

QVC’s David Venable: The Man Who Helps America Cook

nytimes.com — WEST CHESTER, Pa. - Consider the power of David Venable, a towering Southerner with a helmet of brown hair who moons over cookware on television. Between his two weekly live shows on QVC and his broad digital platform, Mr. Venable last year sold more than $250 million worth of egg poachers, frozen crab cakes and backyard smokers.

Summer Salads - NYT Cooking

Frozen Fudge Pops

cooking.nytimes.com — These easy fudge pops, with a mix of cream and milk, combine the fun of an ice cream truck Popsicle with the sophistication of a rich chocolate ice cream touched with salt The key is making sure the ingredients are well-emulsified in a blender These will melt quickly so enjoy them right out of the freezer.

The Modern American Shrub

nytimes.com — A shrub is exactly what the people who invented the phrase "slake your thirst" had in mind. The modern American shrub is a fast-rising star among both cocktail-nation kids and teetotalers with good palates. But it has roots in England, when vinegar was used to preserve fruit.

Fudge Pop Perfection

nytimes.com — The Fudgsicle was my move when the ice cream truck came around. But like so many childhood food memories, it just doesn't deliver in adulthood. So I went looking for a way to mix the fun and convenience of a chocolate ice pop with a better ingredient list and more sophisticated flavor.

Kim Severson's Roasted Okra

cooking.nytimes.com — Buy the freshest, firmest okra you can find Pick pods that are no bigger than your ring finger Slicing them lengthwise just before you roast them will keep slime to a minimum
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Jul 05, 2015

RT @cmclymer: The U.S. Women just got paid 4x *LESS* to win the World Cup than the U.S. Men did to lose in the Round of 16. #USAvsJPN #WorldCupFinal

Jul 05, 2015

RT @darrenrovell: ICYMI: Nutritional info on Matt Stonie's hot dog win yesterday (does not include 62 buns) pic.twitter.com/uolsRT0Whp

Jul 05, 2015

RT @Minkowitz: Second reference in week to a "polyamorous marriage" between vegetables in @nytfood. nyti.ms/1M3YRhc @kimseverson @tamareadler

Jul 04, 2015

RT @nytimes: Joey Chestnut, the 8-time hot-dog-eating champion, dethroned at Coney Island nyti.ms/1fbnY7L

Jul 04, 2015

This recipe is straight out of Charleston, created for a low-country boil we covered a few weeks ago. twitter.com/nytfood/status…

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