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J.M. Hirsch
Author Profile
As the national food editor for The Associated Press, the world’s largest news organization, I get to influence what millions of Americans eat every day. I watch the trends, break the news and taste many of the best (and sometimes worst) foods. And I get to share all of that via thousands of newspapers and Web sites. It is seriously the coolest job in the food world.
And my perspective on all of that is pretty much the same as yours. I’ve never been to culinary school or cooked at a posh restaurant. I’ve got a 5-year-old in constant need of feeding, cleaning and ferrying; a journalist wife forever on deadline; and a demanding job with the pressure of a nation watching over my shoulder every time I stand in front of the stove. What I don’t have is time to fuss over dinner. Meals must be fast, flavorful, easy and real.
That’s how I came up with my blunt force approach to cooking. It’s a pretty simple idea. Let high-flavor ingredients do most of the work. Foods that taste great going into the pot need less work from you to taste great when they come out. These are the Parmesan cheeses, balsamic vinegars, jalapeno peppers, chorizos, smoked paprikas and wasabis of the food world.
Cooking this way requires no particular genius or skill, and certainly not much time. I lack all of these. It takes just a bit of thought about which ingredients can best ramp up the flavors of a dish. And it’s my job to make even that easier for you. (http://www.jmhirsch.com/)
Website: http://www.jmhirsch.com/
