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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. | |
| | The dinner debacleEggs? What eggs?Here’s what happened when I traded concentration for conversation. |
The Culinate InterviewNicolette Hahn NimanThe vegetarian rancher | First PersonBy eye, by feel, by tasteTwo siblings cook |
FeaturesA cow’s lifeSome cows have it good; most don’t | First PersonChild’s playIt’s easier to bake with kids than you’d think |
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