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pie crust

Flaky Pie Crust

From the book How to Cook Everything (Completely Revised 10th Anniversary Edition) by Mark Bittman

strawberry pie

Joan Ohm’s Fresh Strawberry Pie

By Kim Carlson, from the Culinate Kitchen collection

A not-to-miss seasonal recipe from a favorite bakery.

focaccia

Olive and Onion Focaccia

By Christina Eng, from the Christina Eng collection

Culinate Member:

Angela Pak

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Angela Pak’s Content

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Here’s the beef

Cooking meat on a gas-fired grill

A beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Reflections on kitchen remodeling

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro
The science of baking

Features

The science of baking

Kitchen chemistry
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Fabulous favas

Features

Fabulous favas

A green herald of summer
Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

Editor’s Choice

Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Better food for more people

Health+Food

Better food for more people

Changing how we eat
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Meat masters

Features

Meat masters

Why we love DIY butchery
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums

Most Emailed

Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Here’s the beef

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill
Turnip Pickles

A Platter of Figs

Turnip Pickles
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Rhubarb Almond Cake

Culinate Kitchen

Rhubarb Almond Cake
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

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