For her NY Times review of the latest Joy of Cooking, Kim Severson compares it with four older editions. She calls the latest disappointing and almost everything she says is negative, yet somehow concludes that if you don’t...

Here is where reverse chic has taken us: Summer internships on the farm are a hot new trend, according to Kim Severson in the New York Times http://is.gd/GXi6 But be aware, before you jump at the chance: "It is not all hayrides and...

Hi there Kim—I’ve never understood the fuss over Bob’s—they taste like generic Happy Donuts to me. the only good place I’ve found is Donut Alley, in Larkspur. They make from scratch (I think) and...

Thought I would share this; not sure if it should be in Home Cooking.. http://www.nytimes.com/2009/03/25/dining/25kim.html?ref=dining http://www.nytimes.com/2009/03/25/dining/25juli.html?ref=dining...

It’s gotten good reviews in the local press (although if Kim Severson thinks that a camarones coctel is an “unusual” dish then her Mexican food credentials are in question). I’ve never tried it, although I...

I just fished my copy out of the recycling bin: “glimmering green alioli.” My guess is that it was the olive oil. I’m a big fan of Kim Severson's writing and I liked the way she gently mocked Alice’s...

Anyone else catch the NYTimes.com article in this week’s Dining & Wine section about the doomed farmers' market in the Ferry Terminal? Reporter Kim Severson, whose star source in the story is Alice Waters, suggests that...

Restaurants try to assess the situation: "Crawfish Etoufee Goes Into Exile" by Kim Severson & Julia Moskin The New York Times http://www.nytimes.com/2005/09/06/business/06restaurant.html Link:...

written by Kim Severson: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/06/25/EBGNJ7ANSA1.DTL SGT is open in the morning and many times I’ve promised myself to have breakfast there and to experience the delight of...

Kim Severson of SF Chronicle conducted donut taste test recently (it’s a tough job but someone has to do it) and Johnny’s donuts of Lafayette were #1. (Now I know why I moved here). Runner up: Happy Donuts followed by...

. I haven’t noticed any change in the food. It’s a chain so I a change in ownership wouldn’t necessarily be noticeable. That Chronicle review was by the excellent Kim Severson, who’s now with the New York...

Kim Severson has a good piece on “dry brining” in this weeks NY Times: http://www.nytimes.com/2009/11/11/dining/11turk.html

Also, the New York Times food writer Kim Severson rocks. I always seek out her byline. I also like Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry (about Le Cordon Bleu) and Madhur Jaffrey, who among other...

, Not You By KIM SEVERSON According to Prof. Brian Wansink’s research, people make over 200 food decisions a day — and are outwitted at every turn....

That is a good article about a specific morphing of Ital to Ital-American, but I’m not so sure Kim Severson is a man. "A Grandchild of Italy Cracks the Spaghetti Code"...