Articles by Ellen Kanner

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Yotam Ottolenghi

The exuberant Israeli chef

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

Mollie Katzen

The vegetarian-cooking pioneer

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

Crescent Dragonwagon

The passionate vegetarian

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“Food is a contract with life.”

The taste of home

We are all hungry

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

David George Gordon

The bug chef

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

John Robbins

The heir-turned-activist

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“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

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What are you hungry for?

Deb Perelman

The smitten blogger

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“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

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“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

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

Will Allen

The urban farmer

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“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

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“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

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The rituals of mourning.

Jacques Pépin

The technician

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

Judy Rodgers

The comfort foodie

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“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

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

The chi of the tomato

Life force in a fruit

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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

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

Gabrielle Hamilton

The chef-memoirist

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“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

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

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Ellen Kanner’s Content

Recipes

Recipe Boxes

Friends

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Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

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Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice