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We start with Alton Brown's brilliant microwave recipe sans pesky hidden carcinogens:
Put the popcorn and olive oil in the bag, seal with a piece of tape, microwave on high for three minutes.
And in case neither of them is your pick, how about
The Cheesy Version
1 batch of popcorn
½ stick of unsalted butter
Betsy Block grew up in Washington, D.C. She worked in catering companies and casual restaurants throughout high school and college. She spent a semester in Kenya during her junior year at Brown, graduating with honors in 1988. She then worked for a year at the renowned Harvest restaurant in Cambridge, Massachusetts. Somehow, a few years later, she ended up in a master's degree program at the Fletcher School of Law and Diplomacy. Just as she was getting dangerously involved with the Program on Negotiation at Harvard Law School, she read Ruth Reichl's Le Cirque review.
Next thing anyone knew, she had dropped out of graduate school. Since then, Betsy has written hundreds of food features and restaurant reviews for publications such as Gourmet, Epicurious.com, The Boston Globe, Boston magazine, and online city guides Sidewalk and CitySearch. She is a regular contributor to NPR Online's weekly food column, Kitchen Window.
She has written on other topics for Natural Health Magazine, Entrepreneur, and Family Fun. Betsy lives outside of Boston with her husband, two kids, an aging but still rowdy mutt, any number of wilting or dying plants, and one (formerly) hardy betta fish (blue, now dead).
Categories: Food & Recipes, MamaCooks, MomShare,
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