From organizing a blind taste-off between Whole Foods and Walmart produce and writing about it (see the article The Great Grocery Smackdown), to perfecting traditional recipes (see sample recipes below), Corby Kummer, senior editor at The Atlantic, is one of the most widely-read, creative food writers and critics in the United States.
Kummer has been writing about food for years and has been with The Atlantic since ’81. During that time he’s published a number of food- and beverage-centric books, including The Joy of Coffee (Houghton Mifflin, 2003) and The Pleasures of Slow Food (Chronicle Books, 2002), was pronounced “a dean among food writers in America” by the San Francisco Examiner, and was recognized by Julia Child as “a very good food writer.” He is the recipient of five James Beard Journalism Awards, including the MFK Fisher “Distinguished Writing Award.”
Find out more about Kummer’s food and beverage adventures at the upcoming Atlantic Meets the Pacific Conference, and make sure to check out some of his recipes below!
Corby’s Hot Chocolate Recipe
Makes two generous or four modest cups
In a saucepan, whisk together half a cup of cocoa powder (see Corby’s Every Day Is Hot Chocolate Day article for info on choosing the best cocoa powder), one teaspoon of cornstarch or arrowroot, a third of a cup of sugar, and half a cup of water, on or off a low flame—it will dissolve either way after thirty seconds or so.
Add half a cup more of water and a cup of milk, of whatever kind you like.
Keep stirring over low to moderate heat for about ten minutes, scraping the bottom to prevent scorching, until the mixture thickens.
The hot chocolate drink will be thick, so to bring the liquid to a more familiar consistency, simply add another cup of hot milk or a half cup each of water and milk. Optional additions are a teaspoon of vanilla, a pinch of salt, or a sprinkling of freshly ground nutmeg (which accentuates chocolate better, in Corby’s opinon, than cinnamon).
- 2 small cloves garlic, coarsely chopped
- Salt to taste
- 2 egg yolks
- 1 teaspoon Dijon mustard
- Grated zest of 2 lemons
- 1 tablespoon fresh lemon juice
- 1½ cups extra-virgin olive oil
With a mortar and pestle or the flat blade of a knife, mash the garlic and a pinch of salt into a smooth paste. Set aside.
In a small bowl, whisk the yolks, mustard and lemon zest and juice together. Whisk in the oil drop by drop until the mixture begins to emulsify and thicken; then gradually increase the flow while whisking. When all of the oil has been added, stir in the garlic and season with salt if necessary.
For more information about the upcoming Atlantic Meets the Pacific (TAMTP) Conference (October 7-9, 2012), contact information and list of speakers, please visit the following link: http://www.atlanticmeetspacific.com
To register for the event, please visit: