Home Cooking
Photo by Sally Schneider
Bacon: It's What's for Dessert
Fortified with pork fat, coriander, allspice, and pepper, these chocolate "cakelets" are smoky and complex.read more
Photo by Appleswitch/FlickrCC
Dinner Party? Dress up Your Chips
Fried potato slices transcend their humdrum image with toppings like Robiola cheese or smoked fish. read moreRecipe: Oven-Fried Potato Chips
Although they are a bit of work, homemade potato chips are well worth the effort: they're wonderful with just about anything.read more
Photo by johnsul01/Flickr CC
From $15 Salads to 'The Naked Chef'
After a year working in a New York restaurant, the author decides to put her skills to use in a humbler setting: her own kitchen.read more
Photo by Ellen Silverman
Holiday Gifts From the Kitchen
For heartfelt presents, skip the mall and give friends tasty food items that are easy to make. SLIDE SHOW Iread moreRecipe: Chocolate Shards
You can improvise endlessly on this formula, devising unique combinations of chocolates and flavorings to embellish the chocolate.read more
Photo by Ellen Silverman
Homemade Chocolates: The Guide
How to make artisan chocolates in your very own kitchen.read more
Photo by Maria Robledo
A Pancake For Any Time of Day
Cornmeal cakes make a great breakfast, but they can also go with meats and other savory foods for dinner.read moreRecipe: Sweet or Savory Cornmeal Cakes
In addition to making fine breakfasts or brunches, these cornmeal cakes have many savory applications. read moreRecipe: Cornmeal Cakes with Slow-Cooked Meat and Sour Cream
The only assembly required is to put the cakes on a dinner plate, top them with a small dollop of sour cream as a creamy liaison between the two parts, and then add a spoonful of the warm meat. Perfect.read more
Photo by Ellen Silverman
4 New Sides for Thanksgiving
Vegetable purees highlight the season's produce and offer fresh dishes for the traditional table.read moreRecipe: Roasted Chestnuts for Cooking or Eating
This method for roasting chestnuts makes the flesh sweet and tender and the nuts easy to peel--perfect for using in recipes or serving as a marvelous winter hors d'oeuvre with drinks.read moreRecipe: Chestnut Puree with Fennel Seed and Bay Leaf
Although I adore this extraordinarily rich, fragrant puree, peeling fresh chestnuts is such a time consuming job, I probably wouldn't make it as often as I do unless I could use prepared chestnuts.read moreRecipe: Celery Root and Apple Puree
Cooking watery or fibrous root vegetables like celery roots, turnips, carrots, rutabagas, and beets with a little white rice before pureeing them insures they will be exceptionally creamy and have a very pure flavor.read moreRecipe: Spiced Winter Squash Puree with Roasted Garlic
This fragrant puree makes a delicious departure from the usual sweet potato and pumpkin side dishes.read more
Photo by Ellen Silverman
Making Potluck Dinners Even Easier
Asking guests to contribute dishes lessens the burden of entertaining. Technology makes planning simpler.read more
Photo by Maria Robledo
9 Ways To Enjoy Roasted Pears
The fall fruit can be used in an endless number of dishes, both sweet and savory. The author offers suggestions.read moreRecipe: Essential Roasted Pears
Vanilla bean accentuates the pears perfume, but is not essential. You can also tuck sprigs of thyme among the pears.read more
Photo by Maria Robledo
What To Cook In Cold Weather
Wild mushroom ragu is an ideal base for a range of hearty dishes in the winter months, from stew to macaroni.read more
Photo by Maria Robledo
Recipe: Wild Mushroom Ragù Macaroni
My friend's ancient Italian grandmother calls this rustic baked pasta dish "the Big Macaroni".read more
Photo by Sally Schneider
Other Whipped Cream Delights
Most mix in sugar, but salt also enhances heavy cream. Other quirky combinations offer similar rewards.read more
Photo by Maria Robledo
An Olive Education
The author learns to love olives with the help of an "olive master" and a trip to Greece, and offers a few tasting tips of her own. read moreRecipe: Nicoise Olives with Rosemary
In this recipe, Nicoise olives are marinated in flavorful rosemary oil with masses of rosemary leaves.read moreRecipe: Braised Fennel (or Fennel-Scented Celery) with Olives
If you can't find fennel, this recipe transforms ordinary branch celery.read moreRecipe: Warm Olivada
I devised this coarse olive paste as a way of using up several kinds of olives that were a little past their prime.read more
Photo by majcher/Flickr CC
Milkshakes, All Grown Up
A dessert epiphany leads the author to update a childhood favorite with an adult twist.read more
Photo by Maria Robledo
Fruit Crumbles: The Lazy Man's Pie
Want the sweet satisfaction of a fruit pie without all of the work? Bake fresh fruit into a crunchy, buttery crumble.read more
Photo by totalAldo/Flickr CC
Recipes: Crumble Variations
Once you know the gist of the crumble, you can start to improvise your own unique combinations of fruit, nuts, and flavorings.read more
Photo by Sally Schneider
In Case of Emergency, Make Tea
A calming cup of tea helps manage life's biggest challenges. Here, how to turn verbena leaves into tea in three steps.read more
Photo by Maria Robledo
Shellfish Stew, Italian-Style
This shellfish stew proves that sometimes the simplest recipes produce the most memorable meals.read more
Photo by Ellen Silverman
Making the Most of Your Tomatoes
Because of late blight, tomatoes will be rarer than usual this year. How to enjoy the ones you have.read more
Photo by Maria Robledo
Beets: Sweet, Earthy Comfort Food
Three ways to cook beets, plus a recipe for a sauce that makes the most of summer's matchless garlic and potatoes.read moreRecipe: Beets with Garlic Sauce
Cooked giant white lima beans are another classic accompaniment to beets with garlic sauce.read more
Photo by Maria Robledo
The Equation for an Ideal Dessert
Warm fruit, pastry dough, and cream combine to create a simple, satisfying way to end a meal.read more
Photo by Maria Robledo
Recipe: Essential Warm Stovetop Fruit
This method works wonderfully for a many kinds of fruits such as pears, apples, peaches, nectarines, mangoes, plums, cherries, figs, and berries such as strawberries, raspberries or blackberries.read more
Photo by House of Sims/Flickr CC
Recipe: Essential Roasted Fruit
This method works for many kinds of fruit including plums, apricots, peaches and extremely soft, skinless fruits like bananas, figs or strawberries, which need no water at all. Combine them with a fruit sauce or filling, or serve with vanilla ice cream.read more
Photo by The Bitten Word/Flickr CC
Recipe: Easy Butter Dough
This is an easy to make crust that is flaky, tender and buttery. Some of the usual butter has been replaced with sour cream, which makes the dough easier to work and increases the tenderness and richness of the crust. read more
Photo by ginnerobot/Flickr CC
How to Roll and Cut Pastry Dough
An alternative to pressing pastry dough into a tart tin or pie plate is to cut the rolled out dough into shapes to bake and use as lids and platforms to make freeform tarts.read more
Photo by Maria Robledo
Caesar Salad As It's Meant to Be
This summery sauce livens up the classic salad--and goes well with pasta, polenta, and more.read more
Photo by Andreanna/Flickr CC
Recipe: Spaghetti with Garlic, Anchovy, and Chili
All-Purpose Garlic, Olive Oil, and Anchovy Sauce contains all the elements necessary to make this classic pasta in perfect proportion.read more
Photo by Maria Robledo
Recipe: Deconstructed Caesar Salad
Lemon juice is essential when this sauce is used to dress salads, providing the perfect bridge between green and dressing.read more
Photo by jlastras/Flickr CC
The Magic of Spain's Smoky Paprika
Pimenton de la vera spices up everything from pork chops to grilled cheese and is particularly good with shrimp.read more
Photo by chez pim/Flickr CC
France's Versatile Pancake
Socca, a pancake made with water, chickpea flour, and oil, can be a snack, hors d'oeuvre, or breakfast food.read more
Photo by professor evil/Flickr CC
Bacon and Chocolate: The Backstory
Blending bacon and chocolate, one chef examines the slow, mysterious routes of inspiration in the kitchen.read more
Photo by Sally Schneider
Cherry Season Made Simpler
No more removing pits from cherries: This recipe allows you to keep pits and stems on the fruit for an easier, memorable dessert. Here, the story of how the author discovered this easy method of preparing cherries and guidelines for how to create it yourself in your own kitchen.read more
Photo by Maria Robledo
The Formula for a Satisfying Breakfast
All you need is a savory base, a fried egg, and some grated Parmigiano for a meal that works all day--but especially for breakfast. Includes a recipe that offers a roadmap for how to make countless variations on the same culinary concept.read more
Photo by Maria Robledo
How Cell Phones Saved the Onion Dip
A phone call from a panicked novice chef ends with a revelation: Cell phones and computers make excellent teaching tools. The author offers her ideas for how technology can help even more people become comfortable in the kitchen; she also provides her recipe for the onion dip that inspired it all.read more
Photo by Maria Robledo
Recipe: Real Onion Dip
This real version of classic onion dip is made with caramelized pan-fried onions instead of salty, flavor-enhanced dried onion soup mix. Served with excellent potato chips, it is the ultimate cocktail party food.read more
Photo by Dano272/Flickr CC
Ramps: The True Sign of Spring
Ramps, wild leeks that appear at the start of spring, bring back a flood of memories to the author, reminding her of when she first encountered the plant--and why she continues to seek out wild foods and country living even though she spends most of her time in a city.read more
Photo by Maria Robledo
How to Improvise in the Kitchen
Variations on a chocolate cake show just how much fun--and how good--an improvised recipe can be. Here, guidelines on how to play a little culinary jazz, and the chocolate cake recipe that inspired it all.read more
Photo by Ellen Silverman
Amaretti: Seven-Layer Cake for One
A late-night craving demands something wildly good--and easy. A leaning tower of crème fraiche-smeared amaretti soothes the beast just fine.read more
Photo by Maria Robledo
Easter at the Next-to-Last Minute
The days fly by so fast, so much so that suddenly we find ourselves in April with trees in bud and the holiday upon us. Easter is suddenly here. Simple recipes for herb-scented lamb, vegetable ragout, and more will welcome spring the right way.read moreRecipe: Fragrant Olive Oil Cake
This is a lovely cake yet without an overtly olive oil flavor; rather, the oil, along with orange and lemon zest, contributes to its unique floral-herbal fragrance and delicate texture.read moreRecipe: Crushed New Potatoes
The crushed new potatoes are mixed with crème fraiche, chives, and cracked coriander for something simple yet truly memorable.read more
Photo by Maria Robledo
Herb-Scented Roast Leg of Lamb
This method produces lamb that is truly, uniformly tender. The rosemary-thyme-and-lavender salt is a fragrant seasoning that carries the mellow Provençal flavors into the flesh.read moreRecipe: Crushed Olives with Herbs
In addition to being a great seasoning for lamb, this paste, made of coarsely crushed olives with lemon and herbs, also makes a great tapenade-like hors d'oeuvre spooned onto toasted peasant bread.read more
Photo by Maria Robledo
Recipe: Spring Vegetable Ragout
This vibrant ragout is made of spring vegetables whose flavors have an extraordinary affinity for each other--asparagus, peas, fava beans, spring onions, artichokes, morels, tiny new potatoes. This ragout would also be terrific with rendered bacon or pancetta fat instead of olive oil.read more
Photo by Sally Schneider
Sayulita, Haven of Coastal Mexican Food
In this fishing village 35 miles north of Puerto Vallarta, tourists mingle with jovial locals over boiled corn, homemade flan, and oysters cooked on makeshift grills. Everywhere there are soft tacos made with pork, marlin, shrimp, and, often, birria -- stewed goat in a rich, red chile-based sauceread more
Photo by stevelyon/Flickr CC
Recipe: Corn With Crème Fraiche, Lime, and Chili
Inspired by a street food offering in Sayulita, Mexico, this revisionist version is a great use for less-than-perfect summer corn or leftover grilled or boiled corn on the cob. An intense version of creamed corn, it makes a terrific side dish.read more
Photo by mroach/FlickrCC
Recipe: Soft Tacos With Roasted Meat
Shredded meats, slow-cooked or roasted, warmed in their juices, make perfect fillings for soft tacos. I usually eat these at the stove, one-by-one as they come out of the pan. This is less a recipe than a rough method, distilled from several trips to Mexico.read more
Photo by Maria Robledo
Making Your Own Flavored Oils
Flavors like tender herb, garlic, and citrus are easy to make, and vastly improve any dish that uses olive oil. All you need is olive oil, salt, an appropriate flavoring and a little imagination. Your reward is a wonderful addition to any dish that uses olive oil.read more
Photo by lauriesmithphoto.com
Butter Like You've Never Tasted
In times of stress and anxiety, creamy, hand-churned butter can be a wonderful comfort food. In fact, Good butter is like a perfect cheese but better in these moments: purer, simpler, direct, and voluptuous. And in a pinch, you can make your own. read more
Photo by Ellen Silverman
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