1/5/21Wisconsin Risotto combines the technique of northern Italy with the flavor of the northern MidwestIt may have started as a joke. One lazy fall afternoon, I had made a slapdash cheese and corn risotto. I had no…
9/14/20IKEA meatballs always have your back—even on pizzaLooking into the abyss of my freezer can be a little underwhelming these days. I peer into it and paw through all…
7/29/20Here we go ’round the mulberry bush in search of usable berriesLike many of our readers, I’ve spent a lot of time at home this summer. So much so that I’ve had to invent ways to…
7/2/20Mushrooms on Toast provide small consolation for missing farmers markets this yearWill the farmer’s markets come back as they once were? I sure hope so, not just because I derive great joy from…
4/17/20Use your broiler to transform sad supermarket tomatoes into the bold, sweet taste of summerA few years ago I spent a magical birthday in the hinterlands of Madison, Wisconsin. Don’t laugh. It was my idea of…
3/16/20This St. Paddy’s Day, comfort yourself with a bowl of Dublin coddleI would never try to deny corned beef and cabbage its place as the official meal of St. Patrick’s Day in America. I…
2/19/20Reach your daily saturated fat quota with homemade clotted creamWelcome to Biscuit Week, a special time set aside to cherish the most buttery and beloved of all quick breads.
1/29/20Umeboshi cocktails prove that salt’s not just for icy roadsIt’s the dead of winter, and most of the fun holidays are behind us—but there’s still months of cold and slush to…
1/23/20This one ingredient will give your cream of mushroom soup spectacular depthGrowing up, the only cream of mushroom soup I’d ever had was the salty, milky goop that comes from a can. It wasn’t…
10/16/19How to achieve maximum crackling crunch on your pork roastsPork with crackling. I had never had it, but often longed for it. Pork tenderloin, sure. Baked pork chops,…
8/28/19Poaching produces incredibly succulent and juicy chickenPoached chicken. It sounds like a bland technique on an easily bland meat. But I’m telling you, poaching produces…
8/25/19How to make Lumpia Shanghai, the Filipino egg rolls that bring the whole neighborhood overMy mother-in-law’s best friend is a Filipino woman whose favorite thing was to host elaborate feasts, which would…
8/22/19You should make Cucumbers a la Buffalo WingsI am in favor of the trend of making vegetables taste like Buffalo chicken wings. Who wouldn’t be intrigued? It’s…
8/15/19This no-cook sweet corn soup is a miracleThe most elegant dish I know is also the simplest. A few years ago, a chef friend told us about his corn soup. He…
8/12/19Which tomato is best in a BLT?The other day on Twitter, two of that website’s biggest food personalities engaged in a very brief back-and-forth…
7/31/19The Spanish fried squid sandwich that almost got awayIt’s a classic tale. Girl meets sandwich. Girl has to share sandwich with two oafs at her table that takes way too…
7/29/19How I became an Instant Pot ribs convertI temper my expectations when I read “contraption recipes,” the dishes involving slow cookers and Instant Pots, air…
7/11/19Say hiya to Hiyashi Chuka, the Japanese cold noodles made for summerLet us declare hiyashi chuka the summer dish of 2019. Think of it as a deconstructed bowl of ramen, minus the hot…
7/10/19Let's talk about how we SlurpeeDepending on where you are when you read this, it is July 11 somewhere in the world, and as such a certain…
6/25/19Welsh Rarebit Toasty is the most sophisticated sandwich this side of LlanfairpwllgwyngyllToasted white bread spread with microwaved cheese spread was a prized snack of my childhood. It was a total thrill…