Posts by Jessica MacMurray Blaine

Wondering what to do with the latest seasonal foods? Here’s a partial record of what we’ve been eating ourselves.


Grill, don’t blanch, these beans

July 18, 2008

There’s something vaguely prehistoric about fava beans in the shell, all lumpy and enormous — and requiring that you buy them by the bucket in order to yield sufficient edible morsels beyond just a handful. But the delicate, nutty flavor within the two layers of shells (the pods and the skins) is worth the paces we go through to extract these sweet green lovelies.

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Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice