Simple preserved lemons elevate weeknight shrimp dish
A writer describes turning a basic shrimp with white wine onion garlic mushrooms and lemon juice into an exceptional meal using preserved lemons and ghee. Also explains making demi glace from veal bones and stock, outlining steps and noting it yields a high return on investment.
Mexican flavors and the beauty of Mexican cooking
Interview discusses Mexican cuisine beyond stereotypes, refrying techniques, and the value of authentic interpretation. The chef rejects “authentic” labels as American marketing, encourages regional variation, and urges home cooks to find ingredients locally while valuing travel to Oaxaca for true culinary experience.
MENTIONED IN THIS ARTICLE
French Culinary Institute
Mazatlan
Kansas
H.E.B
Randalls
Safeway
Oaxaca
Mexico
Cookbooks Bridge Memory and Meal Across Generations
BIngber and Sherman collaborate on a memoir cookbook honoring a mother who died in 2018. The project blends inherited handwritten recipes with modern photography, aiming to preserve dishes Sherman grew up with and pass them to her children. The process reveals gaps from handwrit ten notes and outdated ingredients, shaping a living family archive.
MENTIONED IN THIS ARTICLE
North Carolina
Sherman
Ingber
Alicia Hamilton
Plymouth
Minnesota
Ilton
Hamilton
Family cookbook projects blend grief, food and memories
A Chicago area writer and photographer help clients publish custom cookbooks drawing on treasured family recipes. The piece traces Sara Sherman Ingber and Rachel Ingber’s Heirloom Collaborative work, real stories of loss, healing, and the therapeutic value of collecting recipes, photos, and kitchen memories.
MENTIONED IN THIS ARTICLE
Sarah Sherman
Rachel Ingber
Sherman
Ingber
Nana Minnie
Also Mentioned on This Page
Daniel Neman
St. Louis Post-Dispatch
David Lebovitz
la Methode
Jacques Pepin
Tribune News Service
Josef Centeno
Q Goo
Eto
Rick
Alice
Cavatelli
Ingber and
Rachel
Heirloomcollab. Com
Instagram
Heirloomcollaborative