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Kathy Gunst is the author of 14 cookbooks; her latest is Notes from a Maine Kitchen (Down East Books, 2011). She writes for Yankee, Eating Well, Washington Post, O, the Oprah Magazine, Better Homes and Gardens, Down East, and other publications. She is the "Resident Chef" for WBUR's award-winning show, Here and Now, heard on over 180 public radio stations. She writes regularly for Cognoscenti. Her radio work has received 2 James Beard nominations and an IACP award nomination. She teaches cooking and food writing at schools around the country. She lives in southern Maine.

Buttercrunch. Credit: Kathy Gunst

Have you ever looked at a Twitter stream for more than a few seconds? Just this morning, I called up my Tweet Deck with

Beach plum jelly. Credit: Kathy Gunst

Thirty seven years ago, I met a man on an island off Cape Cod, Mass., and we had a summer romance. We made fish

A fish taco from Nebo Lodge. Credit: Kathy Gunst

It wasn't until we got off the ferry on North Haven, Maine, and started to move on island time that I realized just how

Garlic scapes. Credit: Kathy Gunst

Gardening is an act of faith. If I take care of my plants, water them and feed them compost, the perennials will come back

Summer Egg Salad. Credit: Kathy Gunst

This is the first spring in quite a while that our family hasn't had a flock of laying hens. When we first moved to

A wall of Ferran Adrià's drawings on display as part of the "Notes on Creativity" exhibit. Credit: Kathy Gunst

What is art? And where do the culinary arts fit into the spectrum of what is referred to as "art?" These are questions I asked

The ingredients for Noodle Kugel With Raisins, Apricots and Slivered Almonds. Credit: Kathy Gunst

Let's be honest: Hanukkah never could hold its weight against Christmas. How can any holiday compete with the biggest granddaddy of them all, the

Alaskan king crab. Credit: Kathy Gunst

It's close to 6 in the morning, and the sky is muted and streaked with pink, white and blue stripes. I am on Kachemak