chilled heirloom tomato soup

When the weather heats up, a no-cook soup is a refreshing way to start a dinner party. A dollop of cucumber-crab salad on top of each serving puts a delicious new ...

Photograph by Michael Graydon & Nikole Herriott

swordfish steaks with olive gremolata

For greatest grilling results, ask Pam the Butcher at Wagshal’s for swordfish steaks that are at least 1″ thick (yes, just like a porterhouse). recipe via Bon Appétit, by Alison Roman INGREDIENTS ...


coconut chutney

In coastal south India, coconuts are used for a variety of dishes, including this sumptuous ivory-colored chutney. Made with yellow split peas, grated coconut, and green Thai chiles, it’s traditionally ...


photo by Ariana Lindquist

fried eggs w/ nuts, berries, mushrooms and garlic

Chef Jim Christiansen, of Heyday restaurant in Minneapolis, fries his eggs with ...
summer drinks

summer drinks :: new

A good summer cocktail is like an instant vacation, no matter where ...

booze-sicle :: summertime treat

Chocolate Martini Pudding Pop Yeah, you that right. Chocolate Martini Pudding Pops. Bring ...

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linguine with clam sauce

Garlicky and comforting, this pasta dish is a perennial crowd pleaser. A bit of crushed red pepper flake is a welcome addition for those who like it hot. by Micol Negrin from Fine Cooking Issue 130 INGREDIENTS 4 lb. littleneck or Manila clams, or cockles {fresh at Wagshal’s} Kosher salt 1/2 cup dry white wine, […]

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Beet Hummus via Dig Inn

beet hummus :: all about beets

Everything you need to know about beets and you were afraid to ask. Check out the blow by blow of everything beets at Dig Inn This has to be the most simplified recipe found on the internet for a delicious and fast Beet Hummus {via} 1-2 (or more) med. beets, roasted 1 T olive oil 3 cloves garlic […]

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the apprentice: my life in the kitchen

If you enjoy cooking and haven’t had a chance to read this classic — you’re in for a treat. A wise and charming memoir from a man who quickly ascended the ranks of American cooks to become, according to Julia Child, “the best chef in America” With sparkling wit, occasional humility, and a delightfully curated […]

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cedar-planked salmon on the bbq

There is nothing easier to do with salmon unless, of course, you want to eat it raw. The pre-soaked cedar plank does all the work as far as seasoning goes. All you need to do is squirt some lemon juice over it and serve. via Food Network Canada Prep time: 45 minutes – 4 hours […]

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a pale ale versus an India pale ale

There are no two more prominent styles of beers that beer geeks and brewers – both home and professional – obsess over more than Pale Ale and India Pale Ale – better known as IPA – but what’s the actual difference between these two hoppy beers, and how did both become so popular in the […]

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potato galette with lox

This crispy potato galette, topped with lox and creme fraiche, has all the best parts of an everything bagel. 1⁄2 cup crème fraîche 2 tbsp. minced chives 2 tbsp. capers, drained 2 large russet potatoes 8 tbsp. clarified butter (See how to make clarified butter) 1 tsp. sesame seeds 1 tsp. poppy seeds Kosher salt […]

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campfire recipes

Some people like to go camping to escape the hustle and bustle of city life. Others like to get in tune with nature. We, of course, jump at the chance to get creative with our campfire meals. via Epicurious | by Gabriella Vigoreaux | featured image by Hirsheimer & Hamilton Whether camping is your thing or […]

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chia seeds :: nutrition packed

Chia seeds are among the healthiest foods on the planet. They are loaded with nutrients that can have important benefits for your body and brain. Here are 11 health benefits of chia seeds that are supported by human studies. via Authority Nutrition | written by Kris Gunnars 1. Chia Seeds Deliver a Massive Amount of Nutrients With Very […]

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the art of fermentation :: cookbook

With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more… How do you make good food taste even better? Ferment it! Sandor Ellix Katz shows us how in this comprehensive guide to fermentation, covering everything from kombucha to sourdough bread. 528 pages, $39. Available at Food52

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in season :: fresh blueberries

Blueberries! What’s not to love about these sweet, tart, antioxidant-packed little gems? Get ‘em at the peak of the season, and they’re impossibly addictive. We like to bake them into pies, both large and individually-sized, purée them into frozen desserts, and just eat them by the handful. Article via Bon Appétit, written by Rochelle Bilow […]

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