Recipe: Browned Butter Maple Pumpkin Bread

It’s true. This time of year is all about pumpkin spice everything.

I’m not quite sure what it is about the bloated, orange gourd. There are so many other varieties of squash out there. Why we are not carving butternut squashes and slapping them into lattes and yogurt, I’m not sure. What is it about pumpkin?


The Magical Allure of Croque Madame and Jody Williams

I remember it well. It was one of the first phrases we learned in French class. I was 14 and eager to learn it all—the language, the culture, the food.

Je voudrais une croque-madame,” we all recited in unison. We were learning, of course, the most important thing first: how to order food. A croque-madame, my French teacher explained, was a kind of grilled cheese sandwich with ham topped with an egg.While some of my classmates preened at this explanation, my eyes widened.

It wasn’t until after college that I actually tasted a croque-madame. Years later, it had managed to remain in my mind a dish ...

Whole Grain Honey Oat Blueberry Pancakes

I look forward to weekend mornings. Not because I can sleep in, but because it means one thing: breakfast.

I can fire up my stove to cook a couple of eggs, sit in peace like a proper civilized human and enjoy a hot coffee poured from my French press. This is in contrast to my typical routine of slurping coffee over the kitchen sink, yanking my toast from the toaster, and running out the door with lipstick probably on my forehead. (more…)

I Made a Super Sauce Created by a Supercomputer

There’s an app to help us lose weight, an app to help us find love, and loads of apps that promise to help us cook.

As a digital designer who lives in the kitchen, I use cooking apps at an appalling rate: almost never. Could there, out there, be an app that truly helps cooks in the kitchen? No, I mean really, not just a glorified portable electronic cookbook or a timer with a sexy UI, but a real-life valuable tool. (more…)

Consider the Soft-Shell Crab

Consider the blue crab. I never had.

It was early morning the first weekend of summer. I rolled over in my sleeping bag. The wind whirled outside and threatened to dislodge my tent and toss me in the water. My hair smelled scorched, infused with the essence of burning logs, salted smoke, sea spray, and it—the blue crab(more…)

Why You Should Make a Frittata Right Now

Frittatas are my ultimate go-to meal.

When I am crunched for time it is usually the one thing standing between me and having popcorn for dinner. What’s a frittata? Besides the cure for the common dinner, it is a delicious blend of eggs, milk, cheese, and vegetables. I like to think of it as a lazy man’s quiche. Here are nine reasons you need to make a frittata right now. (more…)

Recipes Worth Trying: Thomas Keller’s Vanilla Macarons

The first time I ate a macaron I was in New York. I stood in front of a gleaming case of perfect French pastries.

There were little tarts with toasty meringue tops, puffed eclairs, and spectacular chocolate-enrobed cakes. I picked out a few favorites—some madeleines and a croissant to go with my morning coffee. I stopped to eye the rows of pretty frilly-edged pastel pink, green and yellow cookies filled with cream. (more…)

Quick Pickled Watermelon Radish

Watermelon radishes are one of spring’s most stunning appearances at the farmers market.

The round root vegetables are white on the outside, but one slice reveals a hidden, deep fuchsia center. Sweet, spicy, and crunchy, the heirloom variety of the daikon radish is a great addition to spring salads. Pickling them transforms them into a delectable zingy accompaniment to tacos or weekend hotdogs and hamburgers. For those who find pickling intimidating, quick pickling, I promise, is super easy, and once you start here, you’ll be pickling everything. (more…)

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