Simon’s Birthday Cake

Simon’s Birthday Cake

At Christmas dinner, Simon drew faces on his placemat. I’d used heavy paper as placemats and put a fresh box of crayons at each person’s place. So when I wondered how to decorate his cake, I made a stencil inspired by his drawing. I got a little carried away with the powdered sugar but everyone recognized […]

Pet Care

Pet Care

Who knew that cultivating mushroom logs and worm composting would mean twice daily soakings and chopping kitchen scraps for worm food.

Save a container, make yogurt at home

Save a container, make yogurt at home

Make yogurt at home and help save the world. Or make it just for fun.

Nettle pizza, anyone?

Nettle pizza, anyone?

When you think dark, leafy greens, you may not be thinking of nettles. But maybe you should. Especially now in midwinter when they are in season at farmers’ markets.

Great chicken soup starts with homemade stock

Great chicken soup starts with homemade stock

Healthy cooking at its most essential and effective–great chicken soup starts with homemade stock.

The best of 2009

The best of 2009

My favorite recipe added to my repertoire in 2009: miso salad dressing.

Thank You Melissa Clark

Thank You Melissa Clark

A New York Times recipe for kale pesto tossed with roasted winter squash and pasta can be made with just about any winter green. And it’s a hearty, delicious meal even non-green eaters can love.

A Great Tricep Workout

A Great Tricep Workout

Who said cooking isn’t exercise! Try peeling a 15-pound pumpkin! Musque de Provence pumpkins have lots of sweet flesh and not many seeds or strings.

Cooking Seasonally?! Yikes!

Cooking Seasonally?! Yikes!

Getting carried away by seasonal abundance. A parade of pumpkin dishes.

Beaujolais Nouveau has arrived!

Beaujolais Nouveau has arrived!

The best wine for Thanksgiving feasting? Beaujolais Nouveau, tasting of fresh grapes, ripe red fruits, and lavender.


Testimonials

One of the more knowledgeable wine and food writers on the scene today. I have watched her over the years and have always been impressed with her dedication to quality, literate style and organized mind.

-Chuck Williams, founder Williams-Sonoma

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

Contact Penni Wisner

www.PENNIWISNER.com

cook@penniwisner.com

415.552.6579