Non-fat Greek Yogurt Review

Today I ate six containers of Greek yogurt. Ok, not really. I tasted six different brands of Greek yogurt. You can probably find Greek yogur...

Top Chef: The Quickfire Cookbook Review

On the TV show Top Chef , contestants create dishes to impress the judges often with limited resources of time or money or ingredients. From...

Hope for the Holidays

This week my parent's gardener showed up asking if he could do some work, because he needed money. And by the way, he asked, could he ha...

Brussels Sprouts with Brown Butter & Hazelnuts Recipe

If Lee had to choose one vegetable for the rest of his life, it would be brussels sprouts. Winter is not my favorite time of year when it co...

Vita-Mix Blender Review

I've longed for a Vita-Mix blender ever since I saw them being used on various competitive cooking shows, such as Top Chef and Iron Che...

Why do YOU cook, Allison Arevalo?

Photo credit: Allison Arevalo Have you discovered Local Lemons yet? Blogger Allison Arevalo is a New York transplant and perhaps that is w...

Menu for Hope 6: Top Chef/Iron Chef

Are you or someone you know addicted to Top Chef and Iron Chef America? If so, this prize package is just for you: Season your way to good t...

Cookbooks by Friends & Bloggers I Know

This year a number of my friends and fellow bloggers wrote books. I will not pretend to be unbiased when it comes to these books. I wish the...

Best Cookbooks of 2009

It's time for my annual cookbook round up. There were a lot of great cookbooks this year. Here are my picks for all kinds of cooks: Ad H...

Jam Bars Recipe

I'm something of a party pooper when it comes to Christmas. I can't stand anything red and green and find Christmas trees universall...

Interview with Paula Wolfert

At the Worlds of Flavor conference a few weeks ago I had the great pleasure of speaking with celebrated author Paula Wolfert about the sub...

Turkey Leftovers Recipes

If you ask me, the second best thing about Thanksgiving is not the dinner itself, but the leftovers. I like turkey a lot, especially its am...

Happy Thanksgiving!

It's easy to love Thanksgiving. Sure it's a day off to enjoy a feast, but the real reason why I love it is because it means getting ...

Milk Chocolate Bars

Not too long ago I was a bittersweet chocolate snob. I would only eat chocolate bars with a very high percentage of cacao, the higher the be...

Parmesan Flatbread Recipe

I have a weakness for flatbread, all kinds of flatbread. If flatbread is on a menu, it's pretty much a given that I will order it. Years...

Bay Area Food Events

I am very pleased to introduce a new feature on Cooking with Amy. If you scroll down the page on the right hand you will find a Google Calen...

The Perfect Fruit: Book Review

Have you ever noticed how the perfect fruit demands your attention? A run of the mill apple or banana is fine, benign even. But really spec...

Why do YOU cook, Guy Prince?

Guy Prince is a man with focus. He grills and he smokes and coaxes the best out of food in his own unmistakeable way. Who else would serve s...

Hodo Soy Beanery Factory Tour

Last week I got a sneak peek at the Hodo Soy Beanery factory in Oakland. I learned how tofu, soy milk and yuba (tofu skin) is made and my ...

Halloween Chocolate: Michael Recchiuti

Have you noticed that Halloween has become a major commercial holiday? I'd complain except that I am completely beguiled by the marvelou...

Why do YOU cook, Susan Russo?

In a very short time Susan of the blog Food Blogga has established herself in the food blogging constellation. From the very beginning she...

Brussels Sprout Slaw with Apples & Walnuts Recipe

This brussels sprout salad recipe is perfect for lovers and haters of the little cabbage-looking sprout. The flavor is so mild, that it bar...

Goodbye, Gourmet

I am definitely going through the five stages of grief. I could not believe the news on Monday that Gourmet was closing--denial. I quickly ...

Why do YOU cook, Kamran Siddiqi?

Photo credit: Kamran Siddiqi Kamran Siddiqi is unlike any food blogger I know. It's not because his blog The Sophisticated Gourmet is ...