How to Stuff a Zucchini Blossom
Recipes How to How to Stuff a Zucchini Blossom

With so many fruits and vegetables available year-round, it’s rare in the modern world to enjoy a food that’s really, truly a limited-time offer. You can get an apple in June, when, by all rights, all the apples from the previous autumn should already be a fuzzy memory. But it seems it’s always apple season somewhere, and we’ve come to rely on that constant availability. But due to a brief season and great delicacy, the zucchini blossom (or courgette blossom, as J would say) is what I like to think of as “now or never” foods.

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Drinking Like a Viking: How to Make a Mead
Recipes How to Drinking Like a Viking: How to Make a Mead

Apparently, it’s the American Homebrewer’s Association Mead Day. And as it’s sweltering summertime out there, I can’t think of a better day to highlight the pleasures of DIY beverages, not to mention the plight of agricultural honeybees. Though oft dismissed as the stuff of Ren Fairs and the creative anachronism crowd, mead is actually not that difficult to do at home. And (bonus!) being a generous homebrewer is guaranteed to make you immediately popular in your neighborhood and totally valuable after the apocalypse.

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Italian Pecorino Cheese: A How-To Video
Travel How to Italian Pecorino Cheese: A How-To Video

In my short career in video blogging, I’ve run through making fresh paneer cheese, watching the Salvatore Ricotta folks stuff cheese into cannoli and now, my latest clip documents the making of uber-traditional pecorino in the Italian countryside. I’m afraid you’ll start to believe I’m a bit cheese-obsessed. I assure you, the theme is entirely coincidental. I swear the next video will be about something other than cheese. Meanwhile, I have to say, this is really my favorite clip yet, featuring some truly charming Italian sheep and goats I met in the mountains of Abruzzo while on a farm stay near Sora, Italy.

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Life Gives You Spinach? Make Palek Paneer.
Recipes How to Life Gives You Spinach? Make Palek Paneer.

Spotting a fine sale on washed spinach last week, my thoughts turned to darkness… as in the rich green darkness one finds in a pot of long-simmered spinach. “It’s a sign from the food gods!” I thought, “I must make make palek paneer!” (I’m sure this sort of thing happens to everyone, no?) For those who haven’t spent a lot of time staring at Indian take-out menus, palek paneer might sound like a lot of mumbo-jumbo.

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How to Make: Coffee Concentrate
How to How to Make: Coffee Concentrate

Q. How do you make coffee concentrate? A. Put it in a quiet, well-lit room with minimal distractions. I’m kidding obviously, but it’s kind of true. All you really need to make concentrated coffee is grounds, water and a little time. Iced coffee season is officially open, and it’s an occasion that fills me with a need to empower any ambitious folks who are willing to listen. For some reason, adding ice to one’s java tends to increase the asking price from a straight-up buck or so to $3 or more.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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