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About Pat Willard

Willard’s books include Pie Every Day and Secrets of Saffron. Her writing has appeared in Bon Appétit and Ladies’ Home Journal, among other publications. She lives in Brooklyn.

Website

www.patwillard.com

Featured Books by Pat Willard

America Eats!

On the Road with the WPA — the Fish Fries, Box Supper Socials, and Chitlin Feasts That Define Real American Food

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Pat Willard’s Content

Recipes

Recipe Boxes

Friends

Friends

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Sweet on liqueurs

Take another look at these spirits

Our resident bartender welcomes a revival of the sweet stuff.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
The food not eaten

Features

The food not eaten

Food waste: out of sight, out of mind
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
The science of baking

Features

The science of baking

Kitchen chemistry
Game for wine

Vine to Table

Game for wine

Pairing wild fare and the grape

Editor’s Choice

The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Meat masters

Features

Meat masters

Why we love DIY butchery
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums

Most Emailed

Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Turnip Pickles

A Platter of Figs

Turnip Pickles
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Lemon Chicken Breasts

Barefoot Contessa How Easy is That?

Lemon Chicken Breasts
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat

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