I’ve been editing these DIY posts on The Feed for a few months now, and it’s been so satisfying to watch each one evolve from a cook’s inspiration to a tested, published recipe. The best part, however, is watching readers put the recipes to work in their own kitchens. As such, we’re going to devote a few of the next DIY blog posts to the bloggers and home cooks who’ve tried their hand at our recipes and then showed us the tasty (and often beautiful) results. If you’ve tackled a recipe or two yourself, don’t hesitate to send photos or your blog post to us at firstname.lastname@example.org; you could be featured here!
Nancy J. Stohs is the food editor at the Milwaukee Journal Sentinel and featured our Chocolate-Hazelnut Spread in its DIY Kitchen column. It’s always fun to see our recipes in action, but especially exciting to see them in other publications. I caught up with Nancy over email to chat about DIY life.
Charlotte: As a regular DIY cook, what are some of your other favorite things to make at home?
Nancy: I made marshmallows a couple of years ago. (Just for fun, here’s the test kitchen’s DIY marshmallow recipe. —Ed.) What a difference between the store-bought kind, both in flavor and texture! I will make those again. I always bake from scratch, I make some seasoning mixes, salad dressings and all dips/guacamole from scratch, and because I’m an ice cream fiend I keep homemade candied black walnuts and honeyed almonds on hand as toppings. Every fall I make and freeze pumpkin puree from our garden pumpkins for pumpkin pie and breads because it’s truly better. And now that it’s summer—homemade lemonade! I often add raspberry puree.
Charlotte: How long have you been a food writer, and what’s your favorite type of piece to write and report?
Nancy: I got my start in food writing for the Milwaukee Journal in 1981. After two years I was shifted to general features but returned to food in 1988. I’ve been food editor here since 1994, though it’s now called the Milwaukee Journal Sentinel. My favorite types of food stories to write are those with an historical angle, instructional how-tos (because I love to be helpful to readers), and stories about quirky food trends or individuals.
Charlotte: What’s your favorite way to eat chocolate-hazelnut spread, aka DIY nutella?
Nancy: My favorite way to enjoy this spread is on pound cake with berries. I also came up with a peanut butter-chocolate-hazelnut-swirl cookie to accompany our DIY feature, and those were great.
Get the Chocolate-Hazelnut Spread recipe and 100+ more in the DIY Cookbook.