Sauté
A One-Two Punch for Knockout Vegetables
Change the Way You Cook

A One-Two Punch for Knockout Vegetables

Why we’re ditching the classic blanch and shock.

Latest
Books

How to Make a Pan Sauce in 4 Simple Steps

Save yourself some scrubbing and transform brown bits into silky sauce.

On the Cheap

How to Rid Your Stainless Steel of That Pesky Chalky Residue

And where it comes from, anyway

Dessert

A Cherry Dessert Fit for a Queen

(And invented for one, too)

Dinner Tonight: A Warm Pan of Chickpeas, Chorizo, and Chèvre
Meal Plan

Dinner Tonight: A Warm Pan of Chickpeas, Chorizo, and Chèvre

An in-between dish for an in-between time of year.

by:  Annie Crabill
March  1, 2016
How to Chip Away at Your Stash of Bacon Fat
Ingredients

How to Chip Away at Your Stash of Bacon Fat

Use that jar of bacon fat to add flavor to everything. Everything!

by:  Caroline Lange
January 25, 2016
Algae Oil Is for Real—Here's How to Use It
Food News

Algae Oil Is for Real—Here's How to Use It

It sounds straight from an "it came from the deep" scenario—but it's actually pretty good.

by:  Caroline Lange
November  5, 2015
Why Duck Is the New Steak
Duck

Why Duck Is the New Steak

Move over steak -- there's a new meat in town.

by:  thirschfeld
April 22, 2014
Greek-Style Shrimp in Tomato Sauce (+ 10 Steps to a Better Sauté)
Feta

Greek-Style Shrimp in Tomato Sauce (+ 10 Steps to a Better Sauté)

Master the art of the sauté -- starting with shrimp.

by:  thirschfeld
March 26, 2014

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