Scott Mowbray

Jan 3, 2024 | foodandwine.com | Scott Mowbray

Trending Videos Photo: Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time:20 minsTotal Time: 2 hrs 30 minsYield:2 1/2 dozen These cookies are modeled after the unbelievably good, incredibly easy salted peanut butter cookies recipe from New York City’s Ovenly bakery. We’ve changed up the five ingredients, fiddling with ratios to showcase the intense deep-caramel and almost tangy deliciousness of palm sugar and the natural sweetness of almond butter.

Dec 21, 2023 | wired.me | Amanda Haas |Nik Sharma |Ann Pittman |Scott Mowbray

|     Culture     |    5m ago This year’s best cookbooks provide tasty, well-tested instructions for grilling, fermenting, and baking. There’s even something for cocktail hour. PUT ON YOUR apron and prep your mise en place, because it’s time to get busy. This time around, our annual cookbook “best of” list includes titles for throwing unbeatable dinner parties, baking objectively perfect pies, and crafting imaginative cocktails.

Nov 17, 2023 | thelocalpalate.com | Erin Murray |Ann Pittman |Scott Mowbray |Toni Tipton-Martin

Bookshelf By: Erin Byers Murray Our picks for the best cookbooks of 2023 will round out your collection—or provide the perfect gift for othersBy Ann Taylor Pittman and Scott MowbrayFor anyone with a jar of gochujang or chile paste sitting around waiting to be used, Ann Taylor Pittman and Scott Mowbray’s The Global Pantry Cookbook (Workman Publishing) is just for you.

Nov 1, 2023 | star-telegram.com | Scott Mowbray

Chile peppers are such a deep, essential feature of so many food cultures that it seems hard to believe they occurred only in South and Central America until brought to the Caribbean by seafaring indigenous people and, later, to the rest of the world by Christopher Columbus, Vasco da Gama and the rise of global plunder and trade. Some chiles are bright and fruity, others dark and broody; some have sharp vegetal flavors when eaten fresh; others, dried or smoked, are rich and deep.

Nov 1, 2023 | miamiherald.com | Scott Mowbray

Chile peppers are such a deep, essential feature of so many food cultures that it seems hard to believe they occurred only in South and Central America until brought to the Caribbean by seafaring indigenous people and, later, to the rest of the world by Christopher Columbus, Vasco da Gama and the rise of global plunder and trade. Some chiles are bright and fruity, others dark and broody; some have sharp vegetal flavors when eaten fresh; others, dried or smoked, are rich and deep.