Rebekah Peppler is up for a challenge. It takes hutzpah to write a cookbook to an ingredient you once hated. But in Peppler’s case, her edition, devoted to honey, is more than just a love letter; it’s an evolution. We sat down with Peppler to dish on the world beyond honey.
SS: What's your first food memory?
RP: In elementary school, I brought lunch from home but every other Friday, the school’s hot lunch had pizza. My mom would send me with a few dollars and I would splurge on a square. It was a terrible mess of goopy cheese and bright red sauce sandwiched between two crusts (no, it wasn’t a calzone) and it was the best. day. ever.
SS: Post-work beverage?
RP: Right now, there’s leftover wine from a dinner party in the fridge, so that’s what I'm drinking. If it’s not wine, it’s whiskey. I have a well-stocked liquor cabinet but you won’t catch me mixing cocktails unless there are guests.
SS: Favorite holiday?
RP: The Fourth of July, hands down. You get to grill out, drink beer and surround yourself with friends. Plus, there’s built-in entertainment. It’s pure magic.
SS: Favorite fictional hero/heroine?
RP: Mr. Green (the undercover FBI agent from the movie Clue).
SS: Make the guest list of your dream dinner party (attendees can be living or dead)
RP: Honestly? My mom, my two best friends, Jade and Abby, and my godchild Peri. Having my four favorite women in one place would be a total dream. And, if Julia Child wants to show up, that would be okay too.
SS: Kitchen tool you can't live without:
SS: Cookbook you can't live without:
RP: Right now: Jerusalem
Always: Mastering the Art of French Cooking
SS: What music do you listen to in the kitchen?
RP: I have to have music playing when I cook (or write). Lately there's been a lot of Parliament-Funkadelic and Nils Frahm.