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About Eileen Lee

My hobbies are computers, photography/video, cooking and cookbook collecting. I have over 300 cookbooks.

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Favorite Foods

I like regional foods, such as Rhode Island quahogs, Virginia smoked hams, Wisconsin Cheddar, Mozzarella di Bufala Campana from Italy. We like almost anything which is fresh. We love French, Italian, Thai, Malaysia, any food well prepared

Favorite Food Writers

emeril lagasse, Heidi Swanson, Ming Tsai, Ruta Kahate, Madhur Jaffrey, James Oseland, Norman Musa, Jasper White, Loukie Werle, Julia Child, Joseph Donon, Jamie Purviance, Jacki Passmore, Steven Raichlen, Sid Goldstein, Tony Rosenfeld, David Thompson

Dream Dinner Guests

Barack and Michelle Obama

I call myself a…

A pretty good home cook

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Eileen Lee’s Content

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Egg-boiling essentials

Mark Bittman’s gone back to basics

In his new book, the fundamentals of cooking take center stage.

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

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Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
The science of baking

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The science of baking

Kitchen chemistry
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Stir crazy

How to make killer stir-fry sauces
Fabulous favas

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Fabulous favas

A green herald of summer
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
A whole-grain glossary

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A whole-grain glossary

Twenty whole grains to cook and eat
Headcheese and chicken feet

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Headcheese and chicken feet

How the rest of the world treats meat
Reflections on kitchen remodeling

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro

Editor’s Choice

Mark Winne

The Culinate Interview

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The food-system reformer
Spice world

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Spice world

Make and use classic spice blends
Going nuts

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Going nuts

Crunchy, tasty, healthy
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
The cherry orchard

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The cherry orchard

How to make a Japanese picnic
Meat masters

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Meat masters

Why we love DIY butchery
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Changing how we eat

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Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Turnip Pickles

A Platter of Figs

Turnip Pickles
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Rhubarb Almond Cake

Culinate Kitchen

Rhubarb Almond Cake
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Here’s the beef

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill

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