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mrklister Nov 16 3:58 PM - Comment

posted

The Lost Legacy
mrklister Nov 13 6:30 AM - Comment

posted

The Risotto Road to Enlightenment
mrklister Oct 28 5:56 AM - Comment

left a fridge note for ima_designer
mrklister Oct 28 5:52 AM - Comment

is now friends with

ima_designer
mrklister Oct 26 9:10 AM - Comment

is now friends with

Carolyn Cope
mrklister Oct 26 6:30 AM - Comment

posted

Blindsided
mrklister Sep 30 5:32 AM - Comment

posted

Taking the Cure: Charcuterie Class at the FCI Part 3
mrklister Sep 17 12:16 PM - Comment

posted

Taking the Cure: Charcuterie Class at the FCI Part 1
S John Gorss Sep 8 10:16 AM - Comment

left a fridge note for mrklister

Awesome article on Chef Keller! That sounded like some night. Totally jealous!
mrklister Sep 7 8:34 AM - Comment

posted

I Got a Golden Ticket! My Day with Thomas Keller.
mrklister Aug 26 12:13 PM - Comment

posted

Hoboken Heirloom Tomato Festival
mrklister Aug 24 6:10 AM - Comment

commented on Clubbin'.

That was a fun post. Sounds like school is doing good by you so far.
mrklister Aug 24 5:23 AM - Comment

left a fridge note for S John Gorss
mrklister Aug 21 7:08 AM - Comment

posted

Ed Mitchell, BBQ Maestro
mrklister Aug 10 5:20 AM - Comment

commented on There is always fine chinois.

A fine chinois is a very fine strainer. We had to strain every sauce through the chinois. Chef didn’t state explicitly that we had to strain the sauce and the student asked a question about it.

Thanks!
mrklister Aug 4 5:45 PM - Comment

posted

Food, Feasts, and Family
mrklister Aug 3 5:13 PM - Comment

is now friends with

S John Gorss
mrklister Aug 3 8:23 AM - Comment

posted

I Hope This Chicken is Cooked Before the Cock Crows
mrklister Jul 29 5:53 AM - Comment

posted

My Poor Blighted Tomato
mrklister Jul 24 7:00 AM - Comment

posted

Waiter, What Wine goes with Heat Stroke?

Displaying items 1 - 20 of 95.

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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

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Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
The science of baking

Features

The science of baking

Kitchen chemistry
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Fabulous favas

Features

Fabulous favas

A green herald of summer
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
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

Editor’s Choice

Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Going nuts

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Going nuts

Crunchy, tasty, healthy
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Meat masters

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Meat masters

Why we love DIY butchery
Better food for more people

Health+Food

Better food for more people

Changing how we eat

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Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Turnip Pickles

A Platter of Figs

Turnip Pickles
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Rhubarb Almond Cake

Culinate Kitchen

Rhubarb Almond Cake
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Here’s the beef

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill

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