Tag Archives: Kathy Gunst

Ramps

Every year, as the first hints of spring begin to appear, I start looking for ramps at the local farmer’s market. Here in the East, they’re the definitive sign that winter is truly behind us. In New York City, ramps are expensive, sold in tiny, precious bundles for about $20/pound. A scarce commodity, they’re pricey because they’re foraged (not grown in farm fields or gardens) and their season is super-short. Ramps (Allium trioccum) are also called wild leeks, but that doesn’t do them justice. My friend Kathy Gunst, in her wonderful cookbook Notes from a Maine Kitchen, describes the way Read More …

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The Best Gift for a Cook: A Carbon-Steel Wok

‘Tis the season for wokking!  About two weeks ago my friend Kathy Gunst did a radio segment for WBUR’s Here and Now: The 4 Kitchen Gadgets That Should Be On Every Chef’s Holiday Wish List. Kathy asked me to weigh in on my favorite kitchen tool. Well, how could the wok evangelist resist plugging her favorite pan? Tane Chan of WokShop.com tells me that since the segment aired, her staff has been busy packing up woks nonstop! Cartons clutter the entrance of Tane’s tiny store in San Francisco’s Chinatown, with more boxes in the back and in every corner waiting for the daily Read More …

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  • WHAT’S HAPPENING

    Museum of Food and Drink MOFAD
    Brooklyn, NY
    Tues, July 18, 2017
    Cooking Demo and Lecture
    "Chow: Making the Chinese American Restaurant"

    Museum of Chinese in America
    New York City
    Grace is a featured chef in "Sour, Sweet, Bitter, Spicy"
    Exhibit runs through Sept, 2017




  • Click the image above for my online stir-fry class with a special discount. You'll learn how to make a perfect stir-fry for healthy and delicious meals. And you'll understand how to care and maintain your carbon-steel wok!

  • If you're interested in developing your
    stir-fry skills, join
    Wok Wednesdays,
    a group of wok and
    stir-fry enthusiasts.

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