Faith Durand - Executive Editor of The Kitchn's Profile

Display Name: Faith Durand - Executive Editor of The Kitchn
Member Since: 2/27/07

Latest Comments...

@decogirl that seems a tad harsh to my ears. Can you give a little more detail on why you think it's so elaborate? It seemed super simple to us.

Of course, what seems simple and easy to one cook, too, might feel crazy complicated to another. I might enjoy making pizza and find it easy, but find managing pasta for a crowd tricky and vice versa for you.


3 Reasons Why a Simple Party Menu Is Best Gatherings from The Kitchn
7/22/14 01:05 PM

@joeympatterson the dough will last well for about 3 days in the fridge. After that you should cook it or freeze it.

Great tip about the George Foreman!


Recipe: The Best Pizza Dough for Grilling Recipes from The Kitchn
7/22/14 10:44 AM

@citygirlsf mine stayed pretty nice in the fridge for a few days! The cream does flatten out a bit but I like how it soaks into the cake and keeps it moist.


Recipe: Easy Summer Cake with Fruit & Cream Dessert Recipes from The Kitchn
7/11/14 01:12 PM

@chahn not a silly question at all! You can certainly do more than one at once. I often do two, but you could do four or more. You would need a bigger pot, and also perhaps a slightly longer cooking time as the increased quantity of eggs will lower the temperature more abruptly.


How To Easily Poach an Egg Cooking Lessons from The Kitchn
7/11/14 11:03 AM

@Chris I find it easier to control the water temperature with a smaller pan, but as Coralach says above, any pan can work including a big sauté pan.


How To Easily Poach an Egg Cooking Lessons from The Kitchn
7/11/14 11:02 AM

@Coralach that's a wonderful tip! And I love the idea of the eggs poached in milk - so delicious.


How To Easily Poach an Egg Cooking Lessons from The Kitchn
7/11/14 11:02 AM

@vokeo I totally grew up with ALDI and my brothers worked there, so yes, that's on the radar for a post soon!


17 Favorite Trader Joe's Products That Our Readers Love The Kitchn Goes Grocery Shopping
7/8/14 11:15 AM

@hitch yeah! I lived on the east side of Winter Park and then I moved to College Park. This was years ago, but at that time the only Whole Foods was the teeny strip mall one. I stocked up on TJ's goods when I drove back home to Ohio.


17 Favorite Trader Joe's Products That Our Readers Love The Kitchn Goes Grocery Shopping
7/8/14 10:48 AM

@yogama congrats on the marble - it's lovely to live with. And that's funny! It must be a trick of the light; we don't actually have a raised outer edge. It's just a smooth square corner. But probably the light was funny here; I had to take these in low light to show the etches.

@Ivan we haven't had any problems with chipping. It is indeed an issue with really any hard or stone countertop surface, although marble might be slightly more prone. But I use trivets under pots and we just haven't seen an issue here.


Here's What an Etch on a Marble Countertop Actually Looks Like
7/8/14 08:48 AM

@Sara thank you! You can see more about our drawers and cabinet fronts here in this post. We got IKEA bases and Semihandmade fronts.

@lazy_lurker I was so interested in quartzite but all the options we found here were really expensive, and none of them were the right color (lots of intense color and motion).

@RubyMae yeah! It's a little nerve-wracking at first but it gets easier.

@abcornwell you're right! We totally have blue cheese countertops haha.


Here's What an Etch on a Marble Countertop Actually Looks Like
7/7/14 03:37 PM

The reason that plastic wrap doesn't work: Modern plastic wrap is actually air-permeable, unlike older versions. So it does let enough air in to oxidize the avocado.

The water actually doesn't make the guacamole runny at all -- not even a little bit. The fats in the avocado repel the water, so as long as you pack the guac in tightly and pour all the water off, there's almost no change in texture.


Tiny Video Tip: How To Keep Guacamole Green Overnight Tiny Videos from The Kitchn
7/6/14 10:56 PM

I don't understand the problem you guys have here. When we work on addressing a large topic like this we always start from the very beginning and write about the basics first. Sodium is confusing to a lot of people and many people certainly do not realize that sodium does not equal salt. We thought this kind of basic info was a great place for Jess (who has significant nutrition experience) to start.

I realize it may seem elementary (pun intended!) to anyone living with an awareness of sodium but do give a thought to the much wider audience we're speaking to here. If you want more awareness and resources overall for low sodium living then providing on-ramps for everyone is strategic.

If you have specific requests or questions about this content we welcome emails to our editorial team.


What's the Difference Between Salt & Sodium? Sodium Savvy
6/28/14 01:22 AM

@Katerina oh no worries! Your tiramisu looks delicious!


Recipe: Summer Tiramisu with Mango & Lime Dessert Recipes from The Kitchn
6/26/14 06:39 PM

We had quite the debate about calling it tiramisu internally here on our team too, but I left it as is for now for a few reasons:

1. It actually does follow the basic method of tiramisu quite closely, with the major substitution of the fruit for the cookies.
2. The name comes from Sandrine, along with the story, and I want to honor that.
3. I like the whimsical reimagining of a dish. If you're making over tiramisu to something you like better, why be so literal-minded as to insist on a name change?

I'm sure many of you disagree but that's the thinking.


Recipe: Summer Tiramisu with Mango & Lime Dessert Recipes from The Kitchn
6/26/14 04:33 PM

@pwhitten oh yes! Totally. Any kind of plain yogurt works; I've used several kinds.


3-Ingredient Recipe: Magic Summer Sauce Recipes from The Kitchn
6/25/14 02:43 PM

It's a Weck jar. They are these beautiful canning jars which I rather loathe for purposes of canning and storage because they have this finicky lid situation with a glass lid, rubber gasket, and clips (way too much work! :) ... but I love them for everything else. Super pretty.


3-Ingredient Recipe: Magic Summer Sauce Recipes from The Kitchn
6/25/14 10:44 AM

@purpleshoes0 that's a great note! So smart. I really like the idea of bounding your cooking with the limits of one appliance like that.


5 Meals You Can Cook in a Small Kitchen Without Too Much Gear Tips from The Kitchn
6/24/14 12:00 PM

@elizeh good note! Edited to add.


10 Ways to Disguise a Kitchen Soffit Kitchen Design
6/24/14 11:58 AM

@deedledum I don't think that rillettes are difficult at all -- just time consuming (they're a long braise, basically). But preserved properly in the fridge they can last for weeks. I have it on my to-try list -- will report back!


How the French Make the Best No-Cook Summer Meals The Kitchn Abroad
6/23/14 05:18 PM

@danielle.s ah!! I knew I forgot a tip - yes, we piped it in. Much easier than using a spoon. I LOVE these OodleTip bags for this kind of thing.


My Favorite Easy, Make-Ahead Appetizer: Veggie & Hummus Cups (With 3 Tips) Gatherings from The Kitchn
6/22/14 03:50 PM