On the cookbook aspect, how many many article ideas as a freelancer have I pitched that have been turned down only to be published in a matter of few weeks under the by-line of a male staff writer.
Such a useful deep dive into tinned (or what we Americans call canned) tomatoes! I couldn’t live without them, using them in every incarnation in so many things I make, from soups to stews to sauces.
The recipe for the fish stew sounds really delicious, though it’ll have to be without the fish for my pescaphobic mate!😒 By the by, I do use those fire-roasted tomatoes a lot. I hope they come to Britain soon.
Jarred beans aren’t so readily available in the U.S., except in more expensive specialty groceries—at least here in L.A. I prefer to use dried beans when I have the time, though they do take a lot of advance planning! I will have to give the jarred variety a try.
I always wondered about fire roasted and San marzano. I know what they’re supposed to be, but are they real or just a marketing gimmick?
Great article, thanks for the mention!
On the cookbook aspect, how many many article ideas as a freelancer have I pitched that have been turned down only to be published in a matter of few weeks under the by-line of a male staff writer.
Such a useful deep dive into tinned (or what we Americans call canned) tomatoes! I couldn’t live without them, using them in every incarnation in so many things I make, from soups to stews to sauces.
The recipe for the fish stew sounds really delicious, though it’ll have to be without the fish for my pescaphobic mate!😒 By the by, I do use those fire-roasted tomatoes a lot. I hope they come to Britain soon.
Jarred beans aren’t so readily available in the U.S., except in more expensive specialty groceries—at least here in L.A. I prefer to use dried beans when I have the time, though they do take a lot of advance planning! I will have to give the jarred variety a try.
Thanks for another great post, Rachel!