Search
Preserving in oil and vinegar
Marinating summer’s harvest
By Kelly Myers
September 7, 2011
A jar of ready-to-go vegetables is a lovely thing to have on hand.
Cook; repeat; repeat
How to master kitchen tasks
By Kelly Myers
April 26, 2011
Do the same thing over and over until you improve.
The stewing hen: A culinary bonus
How to make a chicken ragu
By Kelly Myers
January 6, 2011
Rich poultry flavor is no longer just a memory from a bygone era.
How to make perfect polenta
A stirring satisfaction
By Kelly Myers
October 15, 2010
Be proud of your polenta!
Eat North Pacific albacore tuna
Plentiful and delicious
By Kelly Myers
August 12, 2010
Look for troll-caught albacore.
A parade of New York food
Reveling in seafood and festivities
By Kelly Myers
June 2, 2010
Kelly Myers travels to New York for the Beard Awards and eats well.
Pasta and beans
Have you tried this Italian staple?
By Kelly Myers
March 5, 2010
For a satisfying one-dish dinner, Kelly Myers turns to pasta e fagioli.
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.
Front Burner | |
| Chef Kelly Myers shares her expertise in the professional kitchen with the home cook, focusing on ingredients, equipment, and techniques. | |
| | Cooking phasesChange in our kitchensReflections on cooking — and a career that’s based largely at the stove. |
The Culinate InterviewDebra EschmeyerThe Food Corps co-founder | The Culinate 8Breads of IndiaFlatbreads from around the continent |
Local FlavorsUsing the whole vegetableLeaf love | The Produce DiariesLeeksBeyond a supporting role |
Editor’s Choice
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or 
Twitter Copyright © 2006–2012 Culinate, Inc. All rights reserved. r8dc102b74fdf