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Articles by Hank Sawtelle

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Following a culinary passion

The midlife career change

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A man who went to cooking school after having one career reviews a memoir by another man who did the same.

Drying homemade pasta

Or storing it in the freezer

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Preserving homemade pasta.

Substituting chocolate in recipes

Do the math first

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Can cocoa powder stand in for unsweetened chocolate?

Phyllo and puff pastry, compared

Similar but different

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These layered doughs have a lot in common.

Lardo for all

Make your own cured fatback

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Hank discusses his method for curing fatback to make lardo.

Cured meat, explained

Start with meat; add salt and time

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Hank breaks down the process of dry-curing meat.

Down with brown

Keep your produce looking good after peeling

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Avoiding the brown on just-peeled vegetables and fruits.

Sourdough, bagels, and bread storage

More answers to doughy questions

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Bread crumbs from Hank’s e-mailbag.

Holey bread tips

Do you need to knead?

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Hank discovers a simple trick to making no-knead bread an enviable effort.

Baking soda in toffee?

A kitchen mystery, solved

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Lightening the texture of the brittle, basically.

Baking mats and parchment

Both are great

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Depending on the job at hand, parchment or mats are swell.

Fun with gelatin

Gell-O

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All about that most mysterious ingredient, gelatin.

Comprehending blending

Learn to love your blender

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Make a better smoothie.

Making pasta at home

Tips for success

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Making noodles at home takes some time, but the tender result is worth it.

How to choose and sear scallops

Avoid ‘rubbery chew toys’

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All about this delicate — and delicious — seafood.

Removing pin bones

Your guests will appreciate salmon sans bones

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Hank Sawtelle introduces us to a new kitchen gadget: Fish-bone tweezers.

The fat of the duck, or of the hen

A how-to

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Rendering fat from poultry skin.

PAC man

Making pâte à choux

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Hank offers tips on making this French pastry base.

Spice guy

Get the most from your spices

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Tip #1: Buy ‘em whole.

Make the most of saffron

Hank tests three methods for soaking saffron

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For vibrant color and subtle scent, this spice delivers — at a price.

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Table Talk

Table Talk: November 17

A local-foods feast

Josh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat.

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Graze: Bites from the Site
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

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Cooking is a constant history lesson

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