Preserving in oil and vinegar

Marinating summer’s harvest

By
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
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
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
October 15, 2010

Be proud of your polenta!

Eat North Pacific albacore tuna

Plentiful and delicious

By
August 12, 2010

Look for troll-caught albacore.

A parade of New York food

Reveling in seafood and festivities

By
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
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
January 4, 2010

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

Everyone loves vegetable fritters

Even the cook

By
October 9, 2009

An easy way to serve seasonal vegetables.

Grilling maitake mushrooms

Savor this versatile fungus

By
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
June 10, 2009

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

Chawan mushi

The Japanese savory custard

By
April 10, 2009

Learn to make this delicate steamed custard.

Vegetables, renewed

Late-winter inspiration

By
March 6, 2009

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

Homemade breadcrumbs

Fast, easy, and flavorful

By
February 5, 2009

The basics, plus recipes.

Bowled over

Everybody likes bibimbap

By
January 9, 2009

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

Citrus time

Recipes for juicy, wintry treats

By
December 12, 2008

Tips for macerating, zesting, sugaring, and caramelizing.

Meat: quality over quantity

Buy and cook good meat on the cheap

By
November 6, 2008

And don’t forget lard.

Vinegar basics

How to use this important ingredient

By
October 9, 2008

Don’t take vinegar for granted.

Slice and dice

A mandoline cuts prettily, uniformly, and quickly

By
September 4, 2008

Get this efficient tool.

Zucchini, reclaimed

Eat this versatile vegetable at its seasonal best

By
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.

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