Articles by Megan Scott

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Let’s hear it for cold soups

Warm days, cool recipes

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Chill out with avocado, yogurt-cucumber, or tomato-bread soups.

Cooking phases

Change in our kitchens

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Reflections on cooking — and a career that’s based largely at the stove.

Food ways

Getting eating right

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Suggestions for changing the way we eat.

Citrus celebration

The fruits of winter

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“Lemon juice is nearly as instrumental as salt and pepper to our cooking.”

Butter love

A luscious thing to create at home

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Make it, embrace it.

Three fruit desserts

A fruitful search for a seasonal sweet

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She was inspired by beloved ‘Joy of Cooking’ recipes.

Full of beans

Cooking legumes

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Rediscovering simplicity in the kitchen: A meditation on cookery, plus a bean lesson.

The okra accident

Ever had this vegetable fresh?

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Here’s what happened when she planted okra for the first time.

Ramp land

The exploitation of an unusual vegetable

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Feeling conflicted over heritage.

A quiche lesson

The crux is the crust

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How to make this frugal and comforting yet refined dish.

Kitchen thrift

Using everything

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A cook’s quest for zero (or pretty close to that anyway) waste — and tips for success.

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Megan Scott’s Content

Recipes

Recipe Boxes

Friends

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Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

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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

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