Articles by Ellen Kanner

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Yotam Ottolenghi

The exuberant Israeli chef


“Often the dishes I think are very simple and straightforward become the smash hits.”

Mollie Katzen

The vegetarian-cooking pioneer


“As for me, my cooking is so much better now.”

Crescent Dragonwagon

The passionate vegetarian


“Food is a contract with life.”

The taste of home

We are all hungry


How two sisters from Bohemia forged a life in Florida, via the kitchen.

David George Gordon

The bug chef


“I like showing people insects have more heritage than something you swat at.”

John Robbins

The heir-turned-activist


“If a drug could do what a healthy diet does, that drug would enjoy hundreds of billions of dollars of sales.”

Feeding the Hungry Ghost

Life, Faith, and What to Eat for Dinner


What are you hungry for?

Deb Perelman

The smitten blogger


“It’s all about the pickiness of someone who likes to cook and someone who does the weird things I do.”

Ina Garten

The barefoot contessa


“People have asked me if Jeffrey’s my TV husband. I’m not Meryl Streep; I’m not an actress.”

Steven Raichlen

The grill-master novelist


‘I’m a guy; I’ve got the Y chromosome. We love to set stuff on fire.’

Will Allen

The urban farmer


“Even though we were very poor, cash-poor, I was fortunate. Learning to take care of yourself and feed yourself is such a powerful thing.”

Nigel Slater

The professional amateur


“I can’t sometimes imagine why I am still, all these years on, excited and interested in food.”

Brisket in bereavement

Why we eat when we grieve


The rituals of mourning.

Jacques Pépin

The technician


“It’s repeat, repeat, repeat … those techniques until they become part of yourself, your DNA.”

Judy Rodgers

The comfort foodie


“That’s how traditional cuisine happens — they do things over and over and distill what’s best.”

Melissa Clark

Your best friend in the kitchen


“We are better people when we eat well. I really, really believe that.”

The chi of the tomato

Life force in a fruit


We are what we eat, and right now we should eat big, ripe, luscious tomatoes.

Beans and ricely yours

How to cook more than a wolf


There are splashier dishes, but none that feeds us on so deep a level.

Gabrielle Hamilton

The chef-memoirist


“I’ve learned to pay attention to what’s actually going on rather than what I wish was going on.”

Party girl

Saved by the panzanella


How her dinners for four turn into free-for-alls for 14.

Culinate Member:

Ellen Kanner

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Ellen Kanner’s Content


Recipe Boxes


Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice