Here’s Lookin’ At You Cook, Hiroko Shimbo
It is humbling to enter the home of a world-renowned authority on food such as Hiroko Shimbo. The week before Thanksgiving, I was listening to WNYC and heard the author, chef and food consultant chime in about how the Japanese squash variety kabocha was an excellent choice for making “pumpkin” pie from scratch, for its sweet, nutty flavor and creamy texture. Two weeks later, thanks to some generosity of her publicists, I was standing in her home kitchen in New … Read More