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About Sheila Hibben

Hibben (1888-1964) wrote the original restaurant column in the New Yorker magazine and advocated traditional American regional cooking long before it was trendy. Her books include A Kitchen Manual and American Regional Cookery.

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American Regional Cookery

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A sense of place

Why Greg grows only American rice

He could grow jasmine, but he doesn’t.

The Produce Diaries

Muskmelons

Honeydew and cantaloupe

Unexplained Bacon

Green goddess

The subtle pleasures of Japanese green tea

Reviews

Savory and sweet

Two cookbooks about North Africa and the Middle East

The Culinate 8

Green vegetables kids will eat

Fun, not fearsome

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The Culinate 8 Better and easier cooking Rules for the home kitchen	Features Grain glossary — Twenty whole grains to cook and eat Features The cakes of summer — Lighter and airier treats Front Burner On board — A closer look at your knife’s best friend Unexplained Bacon Patty cake — Make your own ground sausage

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Opinion A garden education Slow Food and school gardens	Features Gene pool — If you are what you eat, how genetically modifed are you? The Culinate 8 Ice cream, dressed up — Homemade sauces and other ice cream treats Front Burner The pure, sweet taste of summer — Peel and seed tomatoes to reveal their inner beauty First Person Table for one — The strain — and satisfaction — of eating alone

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The Culinate 8 The universal grill It’s good for much more than burgers	Front Burner Zucchini, reclaimed — Eat this versatile vegetable at its seasonal best Ellen Jackson Multigrain No-Knead Bread The Splendid Table’s How to Eat Supper Summer Zucchini Pasta Ellen Jackson Grilled Chicken Tikka Masala

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