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Articles by Ellen Kanner

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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.

Child’s play

Fearless in the kitchen

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A reader masters a cheese soufflé at the tender age of nine.

Madhur Jaffrey

The accidental cook

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“The most important thing with Indian food is: Don’t be frightened.”

Mark Kurlansky

The food sociologist

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“Conversation really gets better when you’re all eating.”

A Tokyo Thanksgiving

Turning to tradition in a faraway place

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It’s the spirit that counts.

Mark Bittman

The minimalist

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“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

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Ellen ponders the universe, obsession, and zucchini bread.

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Ellen Kanner

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Ellen Kanner’s Content

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Our Table

Health on the side

Nutritious substitutes for starchy side dishes

Easy switcheroos.

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Graze: Bites from the Site
The Culinate 8

Breads of India

Flatbreads from around the continent
The Produce Diaries

Leeks

Beyond a supporting role
First Person

La Cosa Nostra

The great Sicilian-Neapolitan kitchen rivalry
Cynthia’s High Five

My new column

Five ideas each month for eating better

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