Culinary historian Michael Twitty's love affair with his ancestors' cuisine sprouted early. By age 5, the Washington, D.C., native was his family's Official Taster; as a tween, he'd become so skilled at shucking, cutting, mixing and seasoning that he was cooking dinner -- from scratch -- a couple nights a week. (Today)
A new Pennsylvania-based business is shipping cases of craft beer direct from breweries around the country to consumers, including consumers here in Pennsylvania. We just can't get any beer from the several Pennsylvania brewers who've already signed on to the service. (Today)
Leigh Beisch
Thump-thump: Peruvian Heart Kebabs from "Odd Bits: How to Cook the Rest of the Animal" by Jennifer McLagan.
Ah, Valentine's Day. Ah, my skewered heart. A spicy heart kebab is surely a dish to set before any beloved brave enough to try it. It also is a fast and flavorful way to get on board with eating more of the animal than the easy parts. So when Kevin Costa of Crested Duck Charcuterie offered me the heart of a cow he was butchering, it was a challenge. (Today)
Gretchen McKay
Chocolate-Covered Strawberries are an elegant, and easy, treat for Valentine's Day.
Valentine's Day gift-giving can be tough for the high-school set. A bottle of Champagne or dinner at a fancy, romantic restaurant is most definitely out of the question, and you also don't want your 15-year-old giving, or receiving, an expensive piece of jewelry from a boyfriend or girlfriend. Then again, a card doesn't quite cut it. (Today)
I miss the days when my kids were little and used to devour my cakes and pies. There was nothing left but empty plates. Unless they have have a few grandkids nearby, most baking empty-nesters end up with too much dessert for too few people. I often have this problem because so many of the recipes I test for Kitchen Mailbox are desserts. (Today)