AN INTRODUCTION
Kathy Gunst is a James Beard award winning food journalist and the Resident Chef for NPR’s award-winning show, Here and Now. kathygunst.co is for food lovers and people who love to cook, eat, talk, and read about food. You’ll find information about Kathy’s cookbooks, her current and upcoming books, projects, classes, and recent articles and radio show.
PHILOSOPHY
I believe fresh, simple food is best.
As much as I enjoy eating at wonderful restaurants and trying fancy dishes, what I truly love is a salad picked fresh from my garden. Add a splash of olive oil and good vinegar, some sea salt and a grinding of pepper and you just can't improve on those simple, fresh flavors.
Or how about an organically-raised chicken, with a whole lemon and some fresh herbs stuffed inside the cavity, roasted hot until crisp on the outside with meat so tender and juicy it practically falls off the bone.
Simple. Fresh. No frills or fancy toppings. This is the kind of food that keeps me coming back for more.
WHAT’S NEW
“My latest book, Rage Baking —The Transformative Power of Flour, Butter and Women’s Voices (Tiller Press, Simon & Schuster) will be published in February 2020. For more information about events and readings, check the Events & Classes page.
In May 2022 I will be teaching a class on Food Writing in Ciento, Italy with Domenica Marchetti. It will be five days of incredible eating, drinking, touring and learning about the art of good food writing. Click here for more information.
RECIPES
TRIO OF FISH EN PAPILLOTE (FISH COOKED IN PAPER)
ENTRÉE
We tried many versions of wrapping fresh fish with a few simple flavorings inside parchment paper and baking them (or wrapping them in aluminum foil and grilling them) and offer our three favorites.
CHOCOLATE AND RASPBERRY PANINI SANDWICHES
DESSERT
Bread and chocolate are high on our list of favorite combinations, and few dishes satisfy our inner child better than this gooey chocolate sandwich. We make ours by buttering round slices of fresh baguette, filling them with dark chocolate and fresh berries, and crisping them in a panini press.
FRUIT AND NUT MAPLE GRANOLA
SNACK
We’ve never been able to understand why so many cooks think making granola at home is difficult. It’s as easy as mixing a few ingredients together on a cookie sheet, and baking them; the whole process takes under an hour. The only hard part is choosing the ingredients.
