Judith Fertig
Judith Fertig

Judith Fertig

Title: Contributing Writer

Location: Overland Park, Kansas

Education: B.A. in English, Wittenberg University; M.A. in English, Ohio State University

Expertise: Bread, barbecue, American Midwest cuisine

- Author of more than 20 cookbooks
- Member of Les Dames d'Escoffier, the Kansas City Barbeque Society and the International Association of Culinary Professionals

Experience

Judith Fertig is a novelist and cookbook author who grew up in the Midwest, went to cooking school in London and Paris, and now lives in the Kansas City area. She is known for weaving storytelling into her many cookbooks, which celebrate her love of bread, baking, barbecue and the foods of the Midwest. Judith has written eight barbecue books and has a Ph.B. (Doctor of Barbecue Philosophy) from the prestigious, if fictitious, Greasehouse University.

Judith's food and lifestyle writing has appeared in Bon Appétit, Food & Wine, Saveur, Southern Living and more. She has appeared on the Food Network and many TV and radio stations, and she gives talks across the country.
In the French countryside, soup is a main event, brought to the table in vintage soup tureens passed down in families. Each element of this winter squash soup—the sunset color, the silky texture, the smoky undertone—evokes winter in the south of France, inspired by Julia Child's kitchen. This is weekend cooking, when you could roast the squash and garlic the evening before, prepare the soup and custard the next day, and stay warm by the fire. Serve this soup with warm, crusty bread to mop up every delicious drop.
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Blood Orange Upside-Down Cake
Rating: Unrated
New!
Upside-down cakes have a built-in wow factor with a layer of glacéed-looking fruit. This cake includes almond flour to give it richness and added moisture, plus zest for a more intense layer of blood orange flavor.
In the south of France, lamb is often grilled on a bed of fresh rosemary and anointed with citrus juice. This lamb chop recipe takes inspiration from that tradition with a wet rub made with lots of garlic plus rosemary and blood orange. Besides being a beautiful garnish, the charred blood oranges are served to squeeze over the lamb for a final flourish of citrus flavor.