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Articles by Ellen Kanner
Displaying all 12 items.
Nigel Slater
The professional amateur
By Ellen Kanner
“I can’t sometimes imagine why I am still, all these years on, excited and interested in food.”
Jacques Pépin
The technician
By Ellen Kanner
“It’s repeat, repeat, repeat … those techniques until they become part of yourself, your DNA.”
Judy Rodgers
The comfort foodie
By Ellen Kanner
“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
By Ellen Kanner
“We are better people when we eat well. I really, really believe that.”
The chi of the tomato
Life force in a fruit
By Ellen Kanner
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
By Ellen Kanner
There are splashier dishes, but none that feeds us on so deep a level.
Gabrielle Hamilton
The chef-memoirist
By Ellen Kanner
“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
By Ellen Kanner
How her dinners for four turn into free-for-alls for 14.
Child’s play
Fearless in the kitchen
By Ellen Kanner
A reader masters a cheese soufflé at the tender age of nine.
Madhur Jaffrey
The accidental cook
By Ellen Kanner
“The most important thing with Indian food is: Don’t be frightened.”
Mark Kurlansky
The food sociologist
By Ellen Kanner
“Conversation really gets better when you’re all eating.”
A Tokyo Thanksgiving
Turning to tradition in a faraway place
By Ellen Kanner
It’s the spirit that counts.
Mark Bittman
The minimalist
By Ellen Kanner
“You eat more plants and eat less of everything else. That’s what it all boils down to.”
A definitive vegan zucchini bread
Lemon lifts the flavor
By Ellen Kanner
Ellen ponders the universe, obsession, and zucchini bread.
Tal Ronnen
The vegan chef
By Ellen Kanner
“For me, it’s about creating food I missed eating as a meat-eater.”
The bean field
She’s growing more than food
By Ellen Kanner
Ellen meditates on cultivating community — and beans.
Still, life with eggplant
Coming to the world fresh and hopeful
By Ellen Kanner
The amazing properties of eggplant.
Molly Wizenberg
The blogger
By Ellen Kanner
“The most interesting thing to me is the context in which real people sit down at real tables and eat real food.”
Roots in Miami
Fresh produce in an underserved neighborhood
By Ellen Kanner
A new farmers’ market, Roots in the City, takes hold in Miami.
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