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Janet Fletcher

Janet Fletcher
Did you know?

Janet first gained an appreciation for cheese and French cooking in general when she spent a college semester in France. When she returned home, she began to incorporate a cheese board into nearly every meal. “It’s a good excuse to sit for awhile longer,” she says.

Janet Fletcher
Janet's Featured Recipe
Marinated Octopus Salad with Olive Oil and Lemon

Click here for recipe

Janet Fletcher is a cookbook author and food writer who trained at the Culinary Institute of America, and at the celebrated Chez Panisse restaurant in Berkeley, California. She is a staff food writer for the San Francisco Chronicle, where her work has won three James Beard Awards.

 

Janet has written on wine and food topics for numerous national magazines, including Saveur, Food & Wine, Metropolitan Home, Fine Cooking and Bon Appétit. She is the author or co-author of 20 cookbooks, including Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying; The Cheese Course; Pasta Harvest and Fresh from the Farmers’ Market. A collaboration with Michael Chiarello, Michael Chiarello’s Casual Cooking, won an International Association of Culinary Professionals cookbook award.

 

Janet’s newest book, Yogurt was published in April 2015.

 

A certified Master Gardener who maintains a large edible and perennial garden, Janet lives in Napa Valley, California, with her winemaker husband. Janet's website: http://www.janetfletcher.com/

Latest Recipes

Risotto with Fresh Mussels

This seafood risotto is popular among the chefs at beachfront restaurants on Calabria's Tyrrhenian coast. They have adopted the Northern Italian rice cooking technique. You will love trying easy slow cooker Risotto with Fresh Mussels for a casual or more formal dinner at your home. This slow cooker risotto has an undeniable creamy richness. It comes across like it contains heaping piles of butter, yet it has none. Mussels do great in this dish. We suggest shelling them after steaming and before stirring them into the risotto. You can leave some shells in to make the dish look good, but otherwise the shells are unnecessary. You can pair this risotto with a green salad and grilled swordfish steaks. Your guests will truly enjoy the risotto, which could also be a meal unto itself.

(1 Votes)

Squash Ravioli with Fried Sage

Ravioli are fun to make at home and less work than lasagne or cannelloni because you dont have to boil the pasta before you fill them. I...

(1 Votes)

Marinated Octopus Salad with Olive Oil and Lemon

Fresh octopus is a summer mainstay in Calabrias coastal restaurants and markets. Few people would consider cooking a frozen one out of s...

(1 Votes)

Lamb Meatballs in Warm Yogurt Sauce with Sizzling Red-Pepper Butter

A gem of a recipe from the Eastern Mediterranean kitchen, these succulent meatballs bathe in a sauce that will have you scraping the bowl...

(1 Votes)

Grilled Zucchini with Yogurt Sauce, Feta, Lemon and Dill

If you are grilling lamb, chicken, sausage, or salmon, make some room on the grill for halved zucchini. When they're richly browned, nest...

(1 Votes)

Pizzo's Famous Ice Cream Truffle

The picturesque fishing town of Pizzo on Calabrias Tyrrhenian coast is a mecca for ice cream fans, who come expressly to taste a dessert...

(1 Votes)

Chicken Soup with Ricotta Dumplings

Another example of the Calabrian propensity to make “meatballs” out of almost any ingredient, these dumplings are featherlight and about ...

(1 Votes)

Fresh Egg Pasta

I rarely use extra-large eggs in cooking but I use them in pasta dough. Why? Because when you mix 3 extra-large eggs with enough flour to...

(1 Votes)

Homemade Ricotta

This recipe most closely duplicates the creamy texture and rich taste of the ricotta I grew up with, the ricotta my father made daily. In...

(1 Votes)

Spaghetti with Marinated Tomatoes, Arugula, and Ricotta Salata

A salad of marinated tomatoes and arugula makes a fast pasta sauce that appeals to appetites diminished by heat. I don’t even warm the pa...

(1 Votes)

Creamy Chickpea Soup with Shrimp and Anise Seed

Located in the historic part of Rende, a university town near Cosenza, the restaurant Pantagruel specializes in seafood. This velvety sou...

(1 Votes)

Ear-Shaped Pasta with Baby Artichokes, White Wine, Garlic, Parsley, and Bread Crumbs

In fertile Puglia, the “heel” of Italy’s boot, no scrap of land lies bare if it can possibly nourish an artichoke plant or a few tomatoes...

(1 Votes)

Stuffed Pizza with Chard and Dill

Borage and dill grew wild around my hometown of Verbicaro in spring, so local cooks would gather these aromatic herbs to fill a pitta, th...

(1 Votes)

Fresh Pasta with Braised Artichokes, Fava Beans, and Peas

Visiting Sicily in late April, at the height of the season for artichokes and fava beans, my husband, Doug, and I encountered frittella a...

(1 Votes)

Spaghetti with Fava Beans, Mint, and Ricotta Salsa

A sprig or two of fresh mint in the pot gives braised fava beans a bright, herbal flavor. After tossing the sauce with pasta, I grate in ...

(1 Votes)

Stuffed Pork Rolls in Tomato Sauce Verbicaro Style

This recipe from my hometown of Verbicaro is an example of la cucina povera (peasant cooking), a dish that makes ingenious use of meager ...

(1 Votes)

Butterfly Pasta with Peas, Tomatoes, Sausage, and Cream

This is a luscious and simple sauce, definitely one of my everyday favorites. The cream softens the edges of the tomato sauce without mak...

(1 Votes)

Potatoes Layered with Artichokes and Breadcrumbs

In this traditional side dish, thinly sliced artichokes and potatoes are layered with well-seasoned breadcrumbs and baked until the vege...

(1 Votes)

Fresh Ribbon Pasta with Green Beans and Pesto

Because chopped basil oxidizes so quickly, pesto is best when freshly made. Yes, you can freeze it, but freezing compromises the taste. I...

(1 Votes)

Swordfish in a Garlicky Broth, Bagnara Style

Bagnara Calabra-Bagnara for short-is the center of Calabria’s swordfish fishery, occupying a sliver of Tyrrhenian coast between mountains...

(1 Votes)

Whole Wheat Pasta with Braised Savoy Cabbage and Fennel Seed

Whole-wheat pasta has a robust, nutty, grainy taste that I like with winter greens and cabbage. The pasta’s texture suffers a little beca...

(1 Votes)

Roasted Beets with Fennel Oil

Fennel seed’s licoricelike flavor complements the candy-sweet young beets you can find at the farmers’ market in late spring and early su...

(1 Votes)

Dark Chocolate Ice Cream with Hot Red Pepper

When I saw this peculiar ice cream in a gelato shop in Scalea, I couldn’t resist ordering it out of curiosity. After I tasted it, I told ...

(1 Votes)

Warm Frisée and Fava Bean Salad

A type of chicory with fine, frilly leaves and a blanched heart, frisée has a gentle bitterness that complements sweet fava beans. Look f...

(1 Votes)

Cornmeal Cake with Strawberries

Its tender, golden crumb makes this cake a good foundation for a sort of unstructured strawberry shortcake. Serve it in wedges with a pud...

(1 Votes)

Fresh Fig Galettes

If I lived closer to Healdsburg, California, I would start every summer Saturday the same way: with a visit to the charming farmers’ mark...

(1 Votes)

Marinated Bocconcini

Italians serve bocconcini–literally, “little mouthfuls”–as an appetizer or part of an antipasto platter. These miniature balls of mozzare...

(1 Votes)

Baked Ricotta with Parsley Salad

Beaten with egg and baked in a pie tin, ricotta puffs up into a stunning, golden brown dome. It does deflate as it cools, but then you ca...

(1 Votes)

Taleggio with Italian Salad and Hazelnuts

At Bistro Don Giovanni, a popular restaurant near my Napa Valley home, insalata tricolore is always on the menu. II ticolote is the Itali...

(1 Votes)

Escarole and Gruyère Salad with Walnut Oil

Enjoy this salad in winter when escarole is at its best. You will probably have to trim away a lot of dark leaves to reach the pale, cris...

(1 Votes)

Baby Greens with Roasted Beets and Warm Goat Cheese Tarts

A young, firm goat cheese turns soft and creamy when warmed briefly in the oven. Spread the softened cheese on crisp toast and serve with...

(1 Votes)

Endive Salad with Red Grapes, Pecans and Blue Cheese

When a meal is too rich to end with a full-scale cheese platter, I might serve salad tossed with a little cheese instead. Here’s a favori...

(1 Votes)

Hearts of Butter Lettuce with Fava Beans and Pecorino Pepato

Sheep’s-milk cheese and fresh, unpeeled fava beans are a common appetizer in Southern Italy. You peel the favas by hand and alternate tas...

(1 Votes)

Sheep’s Milk Cheese with Warm Green Olives

Just about any sheep’s-milk cheese would be a compatible partner for these seasoned olives. Aged goat cheeses, such as Dutch goat Gouda o...

(1 Votes)

Roasted Tomato Bruschetta with Yogurt Cheese

Slow-roasting concentrates the flavor of plum tomatoes and caramelizes their natural sugars. If you stop the roasting while the softened ...

(1 Votes)
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