Grass-fed lamb
What foods are you willing to pay for?
By Kelly Myers
May 6, 2008
Following food back to its source.
By the pound
Use a meat pounder to make scallopine
By Kelly Myers
April 10, 2008
Stretch your meat — literally — in these classic Italian dishes.
The conversation
One couple’s approach to making dinner
By Kelly Myers
March 7, 2008
Pick a seasonal ingredient and go from there.
Stocking up
The basics of making meat stock
By Kelly Myers
February 7, 2008
Bones, meat, vegetables, and liquid.
Meal strategy
Cook on the weekend for busy weeknights
By Kelly Myers
January 10, 2008
Make dishes that can evolve into a number of meals.
Prep school
Essential cooking tools everyone should have
By Kelly Myers
December 6, 2007
Stop making do and start making sense in the kitchen.
Pot luck
Taking a roast from homely to homey
By Kelly Myers
November 1, 2007
Good at day one, even better at day three.
Potent combinations
Preserve summer fruits with alcohol
By Kelly Myers
August 30, 2007
Capture summer’s sugar with a little help from brandy or wine.
The pure, sweet taste of summer
Peel and seed tomatoes to reveal their inner beauty
By Kelly Myers
July 26, 2007
The heart of the matter.
Heart of the choke
How to prepare an artichoke
By Kelly Myers
June 28, 2007
How to prepare an artichoke for stuffing, and how to trim one to the heart.
Grain of salt
Sodium makes food taste better
By Helen Rennie
June 1, 2007
Here’s how to season properly.
Dough day
An illustrated guide to making pie dough
By Helen Rennie
May 17, 2007
Put down that store-bought pie crust!
Rhubarb in the raw
How not to cook rhubarb
By Helen Rennie
May 3, 2007
Make a fabulous spring dessert from unheated rhubarb.
The big chill
Keep those fish fillets on ice
By Helen Rennie
April 19, 2007
Fresh fish lasts longer than you think.
No more tears
Slicing and dicing the slippery onion
By Helen Rennie
April 5, 2007
How to cut onions like a pro.
Fear factor
Don’t be afraid to use fats in cooking
By Helen Rennie
March 20, 2007
How and when to dole out the oil, the butter, the cream, the mayo, the yogurt ...
Hands-on salad
Bigger than the sum of its parts: Oil, acid, salt, and greens
By Helen Rennie
March 6, 2007
Tips and techniques that make the common salad uncommonly good.
On board
A closer look at your knife’s best friend
By Helen Rennie
February 22, 2007
Keep your knives sharp by using the right cutting board.
Sweet tarts
A tangy guide to citrus fruit
By Helen Rennie
February 8, 2007
Give your food a little zest.
Front Burner | |
| Chef Kelly Myers shares her expertise in the professional kitchen with the home cook, focusing on ingredients, equipment, and techniques. | |
| | Fine feathersNot all chickens look alikeSome are naked, some are overdressed. |
| Most Popular Articles | |
|---|---|
| Editor’s Choice | |
|---|---|
| Most Emailed | |
|---|---|
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers Copyright © 2006–2008 Culinate, Inc. All rights reserved. r3590