A la rondeau

A wide and shallow pot you should consider

By Kelly Myers
January 4, 2010

“A rondeau is kind of like the wok of the Western kitchen.”

Everyone loves vegetable fritters

Even the cook

By Kelly Myers
October 9, 2009

An easy way to serve seasonal vegetables.

Grilling maitake mushrooms

Savor this versatile fungus

By Kelly Myers
August 17, 2009

The mushroom known as hen of the woods tastes faintly of smoke, nuts, and minerals. Plus, two sauces to go with it.

Spring onions

Celebrate the season with these fresh alliums

By Kelly Myers
June 10, 2009

Use them on the grill, the saucepan, in salads, and in stew.

Chawan mushi

The Japanese savory custard

By Kelly Myers
April 10, 2009

Learn to make this delicate steamed custard.

Vegetables, renewed

Late-winter inspiration

By Kelly Myers
March 6, 2009

Try these tips for making the most of vegetables during this in-between season.

Homemade breadcrumbs

Fast, easy, and flavorful

By Kelly Myers
February 5, 2009

The basics, plus recipes.

Bowled over

Everybody likes bibimbap

By Kelly Myers
January 9, 2009

How to make this classic Korean meal-in-a-bowl.

Citrus time

Recipes for juicy, wintry treats

By Kelly Myers
December 12, 2008

Tips for macerating, zesting, sugaring, and caramelizing.

Meat: quality over quantity

Buy and cook good meat on the cheap

By Kelly Myers
November 6, 2008

And don’t forget lard.

Vinegar basics

How to use this important ingredient

By Kelly Myers
October 9, 2008

Don’t take vinegar for granted.

Slice and dice

A mandoline cuts prettily, uniformly, and quickly

By Kelly Myers
September 4, 2008

Get this efficient tool.

Zucchini, reclaimed

Eat this versatile vegetable at its seasonal best

By Kelly Myers
August 7, 2008

Make the most of the summer-squash bounty.

Greens galore

Deal with that CSA delivery

By Kelly Myers
July 1, 2008

New ideas for those dark leafy greens.

Aïoli versus mayonnaise

A side for summer foods

By Kelly Myers
June 5, 2008

Make your own egg-and-oil sauces.

Grass-fed lamb

Which foods are you willing to pay top dollar 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.

Front Burner

Chef Kelly Myers shares her expertise in the professional kitchen with the home cook, focusing on ingredients, equipment, and techniques.

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Our Table

The dinner debacle

Eggs? What eggs?

Here’s what happened when I traded concentration for conversation.

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Graze: Bites from the Site
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A cow’s life

Some cows have it good; most don’t

First Person

Child’s play

It’s easier to bake with kids than you’d think

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