My Culinate

Register | Login

sheep in field

Grass-fed lamb

What foods are you willing to pay for?

By Kelly Myers
May 6, 2008

Following food back to its source.

chicken and prosciutto

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.

vegetables

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.

I agree with McGee

Buying and cooking dried beans

By Kelly Myers
September 27, 2007

Lovely legumes.

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.

Advertisement

Front Burner

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

Slow Food
chicken feathers

Fine feathers

Not all chickens look alike

Some are naked, some are overdressed.

Subscribe