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About Mitchell Davis

Davis is vice president and director of communications at the James Beard Foundation. He is the author of The Mensch Chef and Cook Something, the cowriter of Foie Gras, and a contributor to magazines such as GQ and Food & Wine. Davis is also an adjunct professor and Ph.D. candidate in New York University’s food studies program. He lives in New York City.

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Featured Books by Mitchell Davis

Kitchen Sense

More Than 600 Recipes to Make You a Great Home Cook

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Classic Thanksgiving

All the turkey-day basics

Mix and match a menu from these eight categories.

Dinner Guest Blog

A gluten-free Thanksgiving

How everyone’s favorite holiday can be gluten-free

Excerpts

The Christmas Table

Recipes and Crafts to Create Your Own Holiday Tradition

Front Burner

Meat: quality over quantity

Buy and cook good meat on the cheap

The Culinate Interview

Jesús González

The teaching chef

Most Popular Articles
Our Table Rice and bean favorites The ultimate budget meal	Unexplained Bacon Looking sharp — How to buy the only knife you really need Front Burner On board — A closer look at your knife’s best friend The Culinate 8 Classic Thanksgiving — All the turkey-day basics The Culinate 8 A winter-squash glossary — Seasonal favorites — and how to cook ‘em

Editor’s Choice
Features The unturkey Four different ways of celebrating Thanksgiving	The Produce Diaries Pomegranates First Person Cooking by the book — Remembrance of books past Front Burner Dough day — An illustrated guide to making pie dough Features Traveling sideshow — Vegetable dishes that can travel to Thanksgiving and beyond

Most Emailed
Culinate Kitchen White Bean, Orange Squash, and Kale Soup	Our Table Rice and bean favorites — The ultimate budget meal Culinate Kitchen Pumpkin Chocolate Cookies Unexplained Bacon Looking sharp — How to buy the only knife you really need Culinate Kitchen Apple Cake with Brown-Sugar Frosting

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