🚀'Speaking Broadly.' Zine. pre-order below. Culinary connector & consultant & coach. Ex-Editor-in-Chief of Food & Wine.
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Articles by Dana Cowin
The Best Tomato Sauce
COOKBOOK AUTHOR MARCELLA HAZAN brought Italian cooking to American kitchens with singular style: simplicity combined with exactitude. Marcella was already an exalted contributor to Food & Wine when I became editor in chief in 1995. We were so proud to be the magazine where Marcella published her most personal and powerful stories. So I was surprised, in retrospect, to discover that Food & Wine never shared her recipe for Tomato Sauce with Onion and Butter in print—until now.
The youngest New Yorkers must not go hungry
Since the start of the pandemic, food pantries and soup kitchens across the country have been seeing a surge in the number of families and children in need of food. Today, nearly one in four children in my hometown of New York City don’t know where their next meal will come from.
New York Shuk Matbucha
Founder, Public Speaker, Advisor, Consultant, Coach, Podcast Host, Editor, Influencer 1y Edited (12/15) New York Shuk was my first intro to high quality Middle Eastern spice blends like their shawarma and ras el hanout—dustings of flavor that rescued me as a lazy cook. I was grateful to Leetal Arazi and her husband Ron Arazi back in 2013 when they came to NY and founded the company, and I’m still grateful today for their harissa & other miracles in jars. Their latest pantry addition is matbucha.
HOW CHEFS HOLIDAY
While you are toiling away making a holiday meal, do you ever wonder if it's easier for chefs? Author and narrator Dana Cowin provides a wide variety of answers to this question in these candid interviews. The audiobook a quick listen, and Cowin an easygoing narrator who lends the whole experience the casual air of a podcast. Many of the interviewees share intimate details about their lives (as well as their dishes).
Speaking Broadly | Episode 120: The Case for Meat: Heather Thomason
In light of the onslaught of articles calling for cutting back on meat consumption, host Dana Cowin talks to one of the country’s pre-eminent butchers, Philadelphia-based Heather Thomason of Primal Supply Meats about her chosen career. Thomason describes her transition from dancer to designer and finally to butcher in a way that makes this windy path seem inevitable.
Life After “The Last Course”: Claudia Fleming
What is it like to be one of the most beloved pastry chefs in America, to step away from the spotlight to prioritize your new husband’s dream of opening a seaside table and inn, and to have that dream unexpectedly and devastatingly shattered? In this episode, host Dana Cowin speaks to Claudia Fleming about her life since leaving Gramercy Tavern, the reissue of her landmark book, “The Last Course“, and her reinvigorated perspective on life and travel.
How Chefs Holiday
Dana Cowin, best known for her two decades as the Editor-in-Chief of Food & Wine, is a tastemaker, talent scout, consultant, author, lecturer, and radio show host. During her tenure at the award-winning magazine (1995-2016), she oversaw every editorial aspect of the brand from print to web to books to social media. She expanded and introduced several programs to highlight emerging talent including the magazine's annual Best New Chefs award.
Speaking Broadly | Episode 33: Journey to the Center of the Cookbook Universe
Doris Cooper, VP and Associate Publisher at Clarkson Potter, is the encourager-in-chief behind some of the most exciting food books this season: Alice Waters’ memoir, Alex Guarnaschelli’s The Home Cook, Melissa Clark’s Dinner in an Instant. Listen to this episode of Speaking Broadly to learn how curiosity fueled Cooper’s rise from xerox-intern-secretary to food world tastemaker and strategist.
Speaking Broadly | Episode 116: The Story of Black Food Folks: Colleen Vincent & Clay Williams
Honest, direct, real. Clay Williams and Colleen Vincent of Black Food Folks sit down with Speaking Broadly host Dana Cowin to talk about their collaboration with each other and their powerful relationship with the large, varied and prospering black food community. Tune in to hear their vision for how to change media and embrace the deep and diverse stories of the African diaspora. Want to stay up to date on the latest Speaking Broadly episodes?
Speaking Broadly | Episode 113: One Baker, Rising: Emie Dunagan & Edward Lee
With mentorship, the impossible miraculously become possible. Nice to say, but what does that really look like? On this episode of Speaking Broadly, Louisville chef Edward Lee talks about his employment empowerment project, The Lee Initiative. And award recipient, Emie Dunagan describes how the program facilitated her transformation from a socially-awkward wunderkind Southern baker to a confident pastry chef. Want to stay up to date on the latest Speaking Broadly episodes?
Wine Girl
We have updated our Privacy Policy Please take a moment to review it. By continuing to use this site, you agree to the terms of our updated Privacy Policy. Wine Girl speaks to a new generation. This memoir is not an easy read. It is, yes, about discovering wine and becoming a sommelier, but also about a difficult upbringing . . .
Speaking Broadly | Episode 104: Taking charge in the shadow of #metoo: Melissa Rodriguez
Executive chef Melissa Rodriguez talks in depth for the first time about what it feels like to work under the shadow of a parent company rocked by sexual assault and misconduct charges. Rodriguez is chef at Del Posto, which was founded by now-disgraced Mario Batali and his partner Joe Bastianich. Listen in to hear why Rodriguez stayed even after the allegations, how she manages her team now, and what she’s learned about herself as a person and as a cook after 13 years.
Speaking Broadly | Episode 97: Rebekah Peppler: A Spritz of Controversy
An aperitif is a bitter, effervescent drink that eases the transition between daylight and dusk. On this episode of Speaking Broadly, Rebekah Peppler talks about this lovely French tradition. Peppler also shares some significant transitions in her life: from food stylist to author; from denizen of Brooklyn to Paris; from straight to queer.
Speaking Broadly | Episode 92: Nini Nguyen: Cooking with an Angel
Nini Nguyen feels her younger brother’s presence in everything she does even though he passed away tragically and swiftly at the age of 27. Growing up, Nini and her brother went shopping at farmers markets in New Orleans, made meals for their Vietnamese immigrant parents, and fantasized about the future. One of his last wishes was for Nini to pursue her dream of being on Top Chef. When she competed in on season 16, each win was for him.
Speaking Broadly | Episode 86: Carla Hall: Strong & Soulful
Bravo’s Top Chef fan favorite, cookbook author and TV host, Carla Hall is known for her vivacious personality and warmth. In her latest book, Carla Hall’s Soul Food, other aspects of this culinary star emerge: the connection to her roots in the South as well as her desire to highlight extraordinary African-American cooks and farmers.
Dana Cowin: How ugly, unloved food can change the world
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Speaking Broadly | Episode 76: Victoria James
Victoria James started working in restaurants when she was thirteen, dropped out of college at nineteen, became the youngest certified… Eden Egziabher’s journey has taken her from war-torn Ethiopia to the streets of New York City to become the first… As a star chef in Portland, Oregon, Jenn Louis won industry awards including Food & Wine Best New Chefs, published… On the eve of publishing her 13th cookbook, Everyday Dorie, food world guru Dorie Greenspan talks about the joys of… Dana Cowin...
Speaking Broadly | Episode 62: Next Wave Food Media & Why It Matters with Amanda Kludt
The Editor in Chief of the restaurant website Eater, Amanda Kludt, is setting the conversation around cultural topics in food… Co-founder of MPShift, Anna Polonsky launched one of the hottest branding, concept and design studio in the hospitality industry. She… For Merritt Carey, the general manager of Luke’s Lobster in Tenants Harbor, Maine, life-changing ideas just pop into her head….
Nominate the #FOODWINEWOMEN You Love
At Food & Wine, we celebrate remarkable women: chefs, artisans, authors, bakers, butchers and wine experts. We do it often and with enthusiasm because of their extraordinary talent. Now we’re making an even more significant commitment to helping stellar women get the recognition they deserve. As a first step, we dedicated the entire January issue to visionary women, like the pioneering chef Nancy Silverton and Internet entrepreneurs Amanda Hesser and Merrill Stubbs of Food52.
A Sense of Purpose and a Pinch of Obsession: a Recipe for Katie Workman
On this episode of Speaking Broadly, Julia Coney shares her experiences as an African-American Women making her way in the… Family is the center of cookbook author Katie Workman’s universe, both the family she was born into and the family… When she was the Global Press Secretary of Human Rights Campaign, Kerry Brodie was jolted by the appalling headlines about… On today’s episode of Speaking Broadly, two extraordinary women teach host Dana Cowin about the power of honest communication.
What The Future Of Food Means To Dan Barber And Kimbal Musk
Fast Company: Let’s start by discussing the problem of industrial food. What are the challenges, and what do you think are the solutions? Kimbal Musk: More than 50 years ago, we created this marketing term: “We have to feed the world.” We ended up taking our farmland and using it for high-calorie, low-nutrition food. We had massive oversupply. It fed high-calorie food especially into our poor. And so we have rampant obesity and diabetes across this country.
The Future of Food Is Personal
After years as a Senior Policy Advisor to the US Department of State, Julie Egan has a new diplomatic mission…. Danielle Gould is a food futurist and the founder of Food + Tech Connect. To help us understand what lies… Vicki Freeman is the force behind some of New York City’s most enduring and beloved farm-focused restaurants.
Chicken Stir-Fry with Celery + Peanuts
Until recently, whenever I made stir-fried chicken with vegetables, I was disappointed. It was really bland, as if all I was doing was sautéing except on a higher heat, with a splash of soy sauce at the end. Then everything changed when Bizarre Foods host Andrew Zimmern shared his recipe and technique. It involved more work, but the result was infinitely more nuanced and delicious. First he showed me how to flip ingredients in a pan without a spatula, using peanuts until I got the hang of it.
Wine Wonders of the World, Helen Johannesen
Kelly Krause is the gatekeeper for one of the most exciting festivals on the circuit. She is the Conference Programming… Chef Angie Mar of the Beatrice Inn in NYC’s West Village doesn’t care about trends.
Farmer Without Borders, Farah Masani
Deb Dugan, CEO of (RED), the organization founded by Bono and Bobby Shriver to fight AIDS in Africa, has overseen… Nicole Bernard Dawes, co-founder of Late July Organics, almost lost her business because of a legal loophole but never once… Farah Masani is a visionary farmer who has broadened her impact beyond the boundaries of her own land.
Kat Kinsman, Writer & Breakfast Evangelist
This week, Kat Kinsman, Senior Food and Drink Editor at Extra Crispy, former Editor at Tasting Table, and founding editor of CNN’s Eatocracy, discusses her book, Hi, Anxiety, which attempts to eliminate the stigma around mental health issues among members of the food industry. Kat explains how from a young age she offered to feed people in order to combat her loneliness.
Speaking Broadly | Podcast Series | Heritage Radio Network
Host Dana Cowin, the former long-time Editor-in-Chief of Food & Wine Magazine, conducts intimate interviews with brilliant, powerful women in the food world about their lives and careers. The moving, personal stories of struggles and triumphs that Cowin elicits provide lessons and inspiration for anyone looking to succeed in any industry.
How to Make Easy Almond-Crusted Chicken Legs
Inspired by her book, Mastering My Mistakes in the Kitchen, F&W editor in chief Dana Cowin takes a cooking lesson from a chef. Her teacher this month: Seamus Mullen of Tertulia and El Colmado in New York City. DO: Grinding spices takes a little bit longer than I want to wait. One way to speed things up is to shake the grinder as it whirs, like a mixologist. DON’T: If you grind spices too finely, they’ll burn in the pan.
How to Make the Perfect Soufflé
Inspired by her cookbook, Mastering My Mistakes in the Kitchen, F&W editor in chief Dana Cowin takes a cooking lesson from a chef. This month, Laurent Tourondel of the new L’Amico in Manhattan teaches her how to make a Valentine’s Day dinner—including the perfect soufflé . DON'T I overwhipped my egg whites until they were like cement. Instead of binding the soufflé, they got watery when cooked. DON’T be dainty when grating cheese.
5 Best Meals of 2015
The Lost Kitchen: Freedom, Maine At the height of the summer, I ate dinner at chef Erin French’s American bistro in an old mill. At the beginning of the meal, Erin recounted for all the guests her day gathering ingredients and inspirations—jumping over a fence to grab onions from a farmer friend, choosing a dozen varieties of tomato for a salad.
Dana Cowin - South Beach
Dana Cowin - South Beach In this episode of The Breakfast show, join Ben Vaughn and Dana Cowin in South Beach Miami at The Front Porch Cafe as they eat breakfast and talk coffee, Food & Wine, burgers and more. The conversation is light, funny and insightful as Dana shares her knowledge from 20 years at the helm of Food & Wine magazine. Recommended Comments There are not any comments yet.
Mastering My Mistakes in the Kitchen
Hilarious and heartwarming, encouraging and instructional, Mastering My Mistakes in the Kitchen will inspire anyone who loves a good meal but fears its preparation. Featuring gorgeous full-color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen phobics overcome their reluctance, with delicious results.
Best Tips From the Meatball Shop
Inspired by her book, Mastering My Mistakes in the Kitchen, F&W editor in chief Dana Cowin makes a meal with guidance from a chef. This month’s tutor: Daniel Holzman of New York City’s Meatball Shop. DON'T: I was way too gentle when mixing my meatballs. Says Dan, "I knead the meat like it’s bread." He adds jokingly, "I use a tiger-claw technique I saw in Kill Bill." DO: Dan is maniacal about consistency.
Pink Q & A | Food & Wine
Whether championing a maverick French winemaker or feeding clams to her daughter, Pink likes to break the rules. "Aha!" Wine Châteauneuf-du-Pape was the one that did it for me. I sent a bottle to my mom in Pennsylvania. She took a sip, called me and said, "It tastes like the stuff I get at the grocery store!" I was like, "Send it back, you ingrate!" God love her. Wine Hero I love everything Lalou Bize-Leroy [of Burgundy's biodynamic Domaine Leroy] stands for. She's a badass.
2015 Best New Chefs
It's the moment everyone has been waiting for—the 2015 Best New Chefs reveal! Congratulations to the new class of incredibly talented chefs who will be featured in the July issue of Food & Wine and showcased at the 33rd annual Food & Wine Classic in Aspen. It's the moment everyone who cares anything about restaurants has been waiting for—the 2015 Best New Chefs reveal! The new class of chefs are an innovative, eclectic and incredibly talented group.
How Dana Cowin Summers: 3 Incredible Warm-Weather Getaways
F&W is celebrating the season with the #howisummer hashtag. Include it in your Instagram posts for a chance to be featured! When we launched #howisummer last year, I was amazed to see the power of summer traditions. Instagrammers tagged more than 18,000 photos: drippy ice cream cones, magnificent lobster rolls, glamorous beaches, secret swimming holes. Check out @fwscout on Instagram and Twitter to see what I’m up to—and please use #howisummer to share your own experiences.
Want to Help the Hungry? Stop Wasting Food.
Jilly Stephens is the executive director of City Harvest, a food rescue organization. Dana Cowin is the editor in chief of Food & Wine and a member of the board of City Harvest. In the U.S., up to 40% of food that is grown and produced is thrown away. That’s about $165 billion dollars of unused food.
Bacon-Shallot Gravy
In a large skillet, heat the olive oil. Add the bacon, shallots, thyme and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are browned and the bacon is nearly crisp, about 10 minutes. Sift the flour into the skillet and stir it in until completely absorbed. Stir in the wine and cook until thick, 1 minute. Gradually stir in the stock, then stir in the paprika and bring to a boil.
Pumpkin Tiramisu
Photo: John Kernick Total Time: 45 mins Yield: 12 servings This pumpkin tiramisu comes from F&W's Dana Cowin, who gives the timeless dessert a seasonal spin for fall. The no-bake recipe ditches the egg yolks used in the cream of a classic tiramisu in favor of another luscious ingredient: pumpkin puree, which is mixed into the mascarpone with brown sugar and warm spices and layered over coffee-dipped ladyfinger cookies. Frequently Asked Questions What exactly are ladyfingers?
5 Mistakes Keeping You From Becoming A Great Cook
Dana Cowin, Editor-in-Chief at Food & Wine magazine since 1995, has been keeping a dark secret — she ruins nearly every single dish she attempts to make. For someone so established in the food world, this is both shocking and, in a way, heartwarming. With the help of her friends, many of them world class chefs, she took on the challenge of finally learning how to properly make 100 recipes she holds dear, which she chronicles her book, Mastering My Mistakes In The Kitchen.
How to Fix Lumpy Gravy and 3 Other Classic Thanksgiving Mistakes
Thanksgiving can challenge even the most accomplished cook. So much food! Such high expectations! I must confess that I find the meal daunting to make, since I’m much more confident as a host than as a cook.
Chicken Stir-Fry with Celery + Peanuts
When we see a book titled Mastering My Mistakes in the Kitchen, we think, “Yay! A kindred spirit!” But we’re not so sure Food + Wine Editor-in-Chief Dana Cowin’s “mistakes” are quite the same as ours. Our mistakes usually end in tears–or at least in a frantic attempt to kill the smoke alarm. That said, we still still feel like we can learn from Cowin’s…mistakes. Take this stir fry dish, for example. While not exactly a kitchen fail, so-so stir fry has always plagued us.
Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes: Dana Cowin: 9780062305909: Amazon.com: Books
An uproarious, inspiring cookbook from the longtime editor-in-chief of Food & Wine magazine, in which the first lady of food spills the secret of her culinary ineptitude, while learning—finally—to cook, side-by-side with some of the greatest chefs working today, from David Chang to Alice Waters to Thomas Keller. For years, Dana Cowin kept a dark secret: From meat to veggies, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted.
Mastering My Mistakes in the Kitchen
Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes An uproarious, inspiring cookbook from the longtime editor-in-chief of Food & Wine magazine, in which the first lady of food spills the secret of her culinary ineptitude, while learning—finally—to cook, side-by-side with some of the greatest chefs working today, from David Chang to Alice Waters to Thomas Keller.
Mastering My Mistakes in Wine
Over the last year, I’ve been working on a book called Mastering My Mistakes in the Kitchen, in which I confess that while I know a lot about food and can throw a terrific party, I’m not a great cook. For the book, published by Ecco Press next month, I tapped 65 star chefs to teach me—and the results were extremely gratifying. My new quest is to master my mistakes in wine, a mission that inspired much of this wine issue.
Mastering My Mistakes in the Kitchen
An uproarious, inspiring cookbook from the longtime editor-in-chief of Food & Wine magazine, in which the first lady of food spills the secret of her culinary ineptitude, while learning—finally—to cook, side-by-side with some of the greatest chefs working today, from David Chang to Alice Waters to Thomas Keller. For years, Dana Cowin kept a dark secret: From meat to veggies, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted.
Where to Find 90-Year-Old Wine in Australia's Barossa Valley
In this video and blog series, Food & Wine and CBS News team up to spotlight the extraordinary people—chefs, winemakers, tour guides—who are deeply devoted to Sydney's culinary culture: Australia Food and Travel Guide Here, F&W's editor-in-chief Dana Cowin takes in Australia's beautiful Barossa Valley and all it has to offer—from amazing Vietnamese food to an excellent winery tour.
Dana Cowin's Dream Concession Stand
With coast-to-coast viewing parties, the Oscars have become one of the most popular food holidays of the year. So in honor of the city that produces so many great movies we love, in our April issue we're offering you recipes from the best restaurants in L.A., a glimpse into the real life of food-TV star Curtis Stone, favorite dishes from one of the red carpet's most desirable designers and more. But first, a makeover of the movie-theater concession stand. No popcorn machine necessary.
Dana Cowin on the Best Times Square Restaurants
Here are some fun facts that we uncovered as we created January's Readers' Choice issue: Your favorite ingredient is chicken; your favorite red wine is Pinot Noir; your dream food trip would take you to New Orleans. I also discovered that I work one block from the No. 1 tourist destination in America—Times Square. In honor of that, I'm sharing F&W's local restaurant list for your next trip to New York City! 1.
Alexandra Guarnaschelli's Tips on Cooking with Wine
Iron Chef Alex Guarnaschelli of New York City's Butter and The Darby shares her best tips on cooking with wine with F&W editor in chief Dana Cowin. I rarely cook with wine, so I'm prone to all kinds of first-timer errors. A few nights ago, I made steak au poivre with a seemingly simple sauce. The steak was crusty and delicious, but the sauce was pathetic—astringent and thin.
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