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News about Jacob Grier

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Jacob Grier May 15 3:36 PM - Comment

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Sweet on liqueurs
Jacob Grier Nov 11 12:34 PM - Comment

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Sherry cocktails
Jacob Grier Jun 10 11:57 AM - Comment

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Flower power
Jacob Grier Apr 14 8:45 AM - Comment

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Beer cocktails today
Jacob Grier Feb 23 2:35 PM - Comment

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Take your medicine
Jacob Grier Dec 9 8:02 AM - Comment

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Holiday brews
Jacob Grier Oct 6 9:17 AM - Comment

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Bitters 101
Jacob Grier Sep 1 7:39 AM - Comment

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Rum with it
Jacob Grier Jul 29 10:24 AM - Comment

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Three gin cocktails for summer
Jacob Grier Jun 7 8:06 AM - Comment

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Oysters and stout

Displaying all 10 items.

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Jacob Grier

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Jacob Grier’s Content

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Egg-boiling essentials

Mark Bittman’s gone back to basics

In his new book, the fundamentals of cooking take center stage.

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

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
Fabulous favas

Features

Fabulous favas

A green herald of summer
The science of baking

Features

The science of baking

Kitchen chemistry
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
Reflections on kitchen remodeling

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat

Editor’s Choice

Meat masters

Features

Meat masters

Why we love DIY butchery
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Going nuts

Features

Going nuts

Crunchy, tasty, healthy

Most Emailed

Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Turnip Pickles

A Platter of Figs

Turnip Pickles
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Rhubarb Almond Cake

Culinate Kitchen

Rhubarb Almond Cake
Here’s the beef

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat

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