The straight-shooting brisket to get you through the winter (with a clever technique that makes every slice the best slice).Read More »
We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.
Today: We talk history and the top 3 kitchen advances of all time with Bee Wilson, author of the new book Consider the Fork: A History of How We Cook and Eat.Read More »
This week, Merrill and Clara tackle finger food.Read More »
This year, the Piglet cookbook contest will be featuring Community Picks -- a chance for our community to review some of the year's best recipes.Read More »
Today, we're demystifying one of the more intimidating ingredients in your pantry: yeast.Read More »
Eight quickbread recipes to gift this holiday season, or to keep all for yourself.Read More »
Today: what kind of casserole pan should a First Kitchen stock?Read More »
According to Jenny, this is the most delicious sandwich in the world.Read More »
Thanksgiving is over -- just you, at home, back to normal. Celebrate.Read More »
Celeriac -- also just called celery root -- has got to be the craggiest, least lovable plant there is. Covered in hairy roots and clods of dirt, it's like the hobbit of the vegetable world. Give it some time, though, and it'll pay you back: celeriac has all the mellow, vegetal flavor of celery and none of the stringy wateriness.
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