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Ann Taylor Pittman

Food Editor

Cooking Light

Email: a***@***.com

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Cooking Light

3000 University Center Drive

Tampa, Florida,33612

United States

Company Description

Cooking Light is the nation's largest food and fitness magazine known for making healthy food taste great. Each month, 12.1 million readers turn to Cooking Light and CookingLight.com for innovative recipes, nutrition advice, and food and fitness tips. Cooking ... more.

Find other employees at this company (109)

Background Information

Employment History

Executive Editor

Time Inc.


Web References(80 Total References)


Sally Swift | The Splendid Table

www.splendidtable.org [cached]

Ann Taylor Pittman, food editor at Cooking Light magazine, had never visited Korea, where her mother was born.
At the age of 43 she traveled to Korea with her brother, where she learned more about the country -- and herself.


hfbreadco.com

Cooking Light Executive Food Editor, Ann Taylor Pittman, promises "This meaty stew is so good, I sopped up every drop of the gravy-like broth with bread.
We recommend fresh H&F Bread Co. Yeast Rolls!


Listen to The Clever Cookstr's Quick and Dirty Tips from the World's Best Cooks - Omny personal radio

omnyapp.com [cached]

Ann Taylor Pittman, Executive Editor of Cooking Light magazine and the author of EVERYDAY WHOLE GRAINS: 175 New Recipes from Amaranth to Wild Rice, joins the Clever Cookstr to talk about this food trend that has earned a permanent place in home cooks' pantries.


www.saukvalley.com

The two tastes are way different, says Ann Taylor Pittman, executive editor of Cooking Light, and she knows that only too well having grown up in the Mississippi Delta on a farm.
Cream of Wheat has a toasty, wheaty and nutty flavor. Whereas grits is sweeter and tastes like corn, she says. The author of Everyday Whole Grains (Oxmoor House, March 2016) says grits is more like polenta, which is made from ground cornmeal. While both are cooked in a porridge-style with plenty of water, she says, polenta is smoother and finer in texture while grits is coarser. Pittman swears by whole-grain grits even though it takes about 20 to 30 minutes to cook. The flavor and texture of instant grits is nowhere near the richness and grit of whole-grain grits [such as McEwen & Sons], which take longer to cook but absolutely worth it, she writes in her cookbook, which is loaded with creative whole-grain recipes that will convert even the naysayers. The directions are easy to follow and the results absolutely piquant. I tried to create recipes that are approachable and easy to work into everyday foods, she says of her new cookbook. I wanted to move meals more toward whole grains. However, grits still are a regional specialty and not sold in a lot of supermarkets, she says. And thats the case in Pittsburgh, where it is hard to find whole-grain grits of any brand. So to test the recipes, I settled for instant white grits rather grudgingly after not finding the old-fashioned kind in four different stores. For a perfect bowl of old-fashioned grits, Pittman says, the proportion should be 1 cup of grits to almost 4 cups of liquid, which can be a combination of milk and water or stock and water. Start with bringing the liquid to a boil, then season the water with salt before gradually pouring in the grits. The key is to make the grits lump-free, she says, and so the mixture needs to be whisked constantly on low-simmer for about 20 to 30 minutes. Pittman is big on foods with toppings. On Oscar night, she would throw a party, having a mashed potato bar with 30 kinds of toppings. That concept came into play when she came up with the grit recipes for her cookbook. There is no limit to toppings, and grits is a wonderful canvas that absorbs anything, she says. For a Mexicalli grits bowl, she combines homestyle salsa, lime juice and cubed avocado to enhance the grits creaminess. She generally likes the combination of pesto, mushrooms and spinach, so she uses cremini mushrooms and fresh baby spinach along with pesto and garlic for an earthy topping. To keep with the Southern flavor, she combines pancetta, fried eggs and red-eye gravy, which is a play on grits with red-eye gravy and is typically made with drippings from browned pork, tomato juice and brewed coffee. She has a grits bowl with cheddar cheese, chives and scrambled eggs just to have an easy, simple and mainstream breakfast idea, she says. Then there is the BLT grits bowl where bacon is cooked until it is crisp, and cherry tomatoes are seared in the bacon drippings. The porridge is topped with arugula drizzled with bacon drippings and juice, the caramelized tomatoes and a bacon slice. There can never be too much corn when it comes to grits, Pittman says, and so she layers corn kernels and turkey sausage over corn porridge in her Sausage and Sweet Corn Grits Bowl. I double corn; the top layer is crunchy and the bottom is smooth, she says. But of course, if you want to have grits with just a pat of butter thats fine, too, she says. If you have leftover grits, she says, chill and then cut them into squares. Finally, pan-fry the grit cakes for a crusty outside and a creamy inside. Note: All recipes were adapted from Everyday Whole Grains, by Ann Taylor Pittman (Oxmoor House; March 22, 2016). Ann Taylor Pittman is right when she says you cannot go wrong by layering corn with corn.


www.gosanangelo.com

The two tastes are way different, says Ann Taylor Pittman, executive editor of Cooking Light, and she knows that only too well having grown up in the Mississippi Delta on a farm.
"Cream of Wheat has a toasty, wheaty and nutty flavor. Whereas grits is sweeter and tastes like corn," she says. The author of "Everyday Whole Grains" (Oxmoor House, March 2016) says grits is more like polenta, which is made from ground cornmeal. While both are cooked in a porridge-style with plenty of water, she says, polenta is smoother and finer in texture, while grits is coarser. Pittman swears by whole-grain grits even though it takes about 20 to 30 minutes to cook. "The flavor and texture of instant grits is nowhere near the richness and grit of whole-grain grits (such as McEwen & Sons), which take longer to cook but absolutely worth it," she writes in her cookbook, which is loaded with creative whole-grain recipes that will convert even the naysayers. The directions are easy to follow and the results absolutely piquant. "I tried to create recipes that are approachable and easy to work into everyday foods," she says of her new cookbook. "I wanted to move meals more toward whole grains." However, grits still are a regional specialty and not sold in a lot of supermarkets, she says. And that's the case in Pittsburgh, where it is hard to find whole-grain grits of any brand. So to test the recipes, I settled for instant white grits rather grudgingly after not finding the old-fashioned kind in four different stores. For a perfect bowl of old-fashioned grits, Pittman says, the proportion should be one cup of grits to almost four cups of liquid, which can be a combination of milk and water or stock and water. Start with bringing the liquid to a boil, then season the water with salt before gradually pouring in the grits. The key is to make the grits lump-free, she says, and so the mixture needs to be whisked constantly on low-simmer for about 20 to 30 minutes. Pittman is big on foods with toppings. On Oscar night she would throw a party, having a mashed potato bar with 30 kinds of toppings. That concept came into play when she came up with the grit recipes for her cookbook. "There is no limit to toppings, and grits is a wonderful canvas that absorbs anything," she says. For a Mexicali grits bowl, she combines homestyle salsa, lime juice and cubed avocado to enhance the grits' creaminess. She generally likes the combination of pesto, mushrooms and spinach and so uses cremini mushrooms and fresh baby spinach along with pesto and garlic for an earthy topping. To keep with the Southern flavor, she combines pancetta, fried eggs and red-eye gravy, which is a play on grits with red-eye gravy and is typically made with drippings from browned pork, tomato juice and brewed coffee. She has a grits bowl with cheddar cheese, chives and scrambled eggs "just to have an easy, simple and mainstream breakfast idea," she says. Then there is the BLT grits bowl where bacon is cooked until it is crisp, and cherry tomatoes are seared in the bacon drippings. The porridge is topped with arugula drizzled with bacon drippings and juice, the caramelized tomatoes and a bacon slice. There can never be too much corn when it comes to grits, Pittman says, and so she layers corn kernels and turkey sausage over corn porridge in her Sausage and Sweet Corn Grits Bowl. "I double corn; the top layer is crunchy and the bottom is smooth," she says. But of course, if you want to have grits with just a pat of butter that's fine, too, she says. If you have leftover grits, she says, chill and then cut them into squares. Finally, pan-fry the grit cakes for a crusty outside and a creamy inside. Or make a layered casserole and top it with sausage and sautéed greens. Feelings run strong in the South that true grits should be eaten only with a fork and not a spoon; the belief is that it should be that thick. But Pittman doesn't follow that philosophy. "I eat grits in a bowl with a spoon while my husband eats it on a plate with a fork," she says. - Adapted from "Everyday Whole Grains," by Ann Taylor Pittman (Oxmoor House; March 22, 2016) GRITS WITH CHEDDAR, CHIVES AND SCRAMBLED EGGS - Adapted from "Everyday Whole Grains," by Ann Taylor Pittman (Oxmoor House; March 22, 2016) Ann Taylor Pittman is right when she says you cannot go wrong by layering corn with corn. - Adapted from "Everyday Whole Grains," by Ann Taylor Pittman (Oxmoor House; March 22, 2016)


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