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.
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.
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.
Front Burner | |
| Chef Kelly Myers shares her expertise in the professional kitchen with the home cook, focusing on ingredients, equipment, and techniques. | |
| | Welcome to the peanut-free lunchAlternatives to PB&JWhen the classroom is a no-peanut zone, it’s time to get creative with kids’ lunches. |
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