STOP STARING at the stove, or even the refrigerator. It’s possible that the answer to “What’s for dinner?” is lurking there, but it may need a little nudging to make its presence known. It just may pop up in our new column by Stephanie Witt Sedgwick, a cook who knows how to make her fridge, freezer and gas range work daily miracles.
Stephanie knows her way around a kitchen: years as Recipe Editor for the Washington Post’s Food section, then the Seasonality and Nourish columnist there. She started at 17 working in a bakery, then, after graduating from the Culinary Institute of America, worked at the Waldorf Astoria in New York. She was the Baby Chef for the Club Med Sandpiper Bay, and worked in other hotels and in catering. Then she took a bit of a break to marry and raise two kids. Whew.
She nailed the idea for MyLittleBird when she responded to one LittleBird (ahem) who one evening brought ground pork instead of ground turkey home from the supermarket. You’ll see, and it’ll be fun. Every Monday, starting tomorrow.