Kerri Conan


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You Should Be Cooking the Hell Out of Mushrooms

You’ll be shocked at the magical flavor it brings to soups, sauces, snacks, and stir-fries

Chewy-Crisp Mushroom Caps

Chewy-Crisp Mushroom Caps

Here’s a master recipe for roasting both mushroom caps and slices or bits (see the variation that follows). You decide how dry to make them. Just know that they crisp as they cool, and that any refrigerated leftovers will soften again. Whole roasted mushroom caps make an impressive base for canapés and are also good for dipping and in salads or soups. They make terrific snacks dusted with your favorite spice blend or a little Parmesan cheese

Dried (Or Roasted) Mushroom Tapenade

Dried (Or Roasted) Mushroom Tapenade

Mushrooms cooked dry will behave a lot like barely rehydrated dried mushrooms, making them perfect for a spin on the familiar olive-like spread. It’s easy to do this with roasted mushrooms, too. Just substitute 2 loosely packed cups of caps or slices and Start with Step 2. And for a creamier, mellower spread, when you puree the mushrooms in Step 4, add 1 cup drained cooked or canned cannellini beans or labneh.


Tuck into the Comfort of a Bread Bed

Embrace the new season with something soft and luxe spooned over a thick slice of…

Juicy Fruit and Sausage on Toasted Whatever

Juicy Fruit and Sausage on Toasted Whatever

The fruit — and note that there’s as much of it as there is the sausage — changes with the seasons. Think tomatoes, plums, or grapes in summer; apples or pears in fall; citrus segments in winter; and rhubarb or berries in spring. I used a super-crusty rosemary bread but anything would work here, including a semolina loaf or cornbread.


More Sauce, Less Pasta: How Low Can You Go?

Introducing Crinkly Cherry Tomatoes with Toasted Noodles, One-of-Everything Pasta Frittata for One, and more

Crinkly Cherry Tomatoes with Toasted Noodles

Crinkly Cherry Tomatoes with Toasted Noodles

This fideo-style radically “more sauce, less pasta” dish comes together so fast it’s one of those rare times you should get all the ingredients ready to go before starting. To add a little heft, consider topping it with a fried or poached egg, or add scoops of ricotta or mozzarella and run the whole skillet under the broiler. The recipe is also easy to scale up or down.


Mark, Kerri, and Two Days of Peak Summer Cooking

A kitchen adventure play-by-play, plus Mark’s new recipe


Stop Super-Sizing Seaweed

Would seaweed attract skeptics if it was treated less like a vegetable and more like…


I'm Scared to Cook in Someone Else's Kitchen

But I conquered my fear with these six strategic tips


Go Long on Shortcakes

From a savory spin to new ideas for cakes and fillings, this formula will keep…

Pound Cake

Pound Cake

With poundcake you have multiple shortcake options: two thick slices open face or three thin slices, club-sandwich-style. Or bake the batter in 8 or 12 muffin cups for about 45 minutes, let them cool, then split and fill.

Cold Steamed and Dressed Greens or Other Vegetables

Cold Steamed and Dressed Greens or Other Vegetables

This recipe is inspired by a Greek dish called horta, where you sort of overcook hearty greens until they’re silky-soft and then dress them with flavorful olive oil, lemon, salt, and pepper. Turns out you can serve all kinds of steamed vegetables this way, including asparagus, snap or snow peas, broccoli, cauliflower, or summer squash, or young root vegetables. In terms of texture, they can be anywhere along the crisp-tender spectrum. In addition to the dark greens listed here, try Asian greens like bok choy, gai lan, vitamin greens, or tatsoi. Be sure to check out the variations that follow for even more ideas.

Steam Any Vegetable - The Bittman Project

Steam Any Vegetable

By thinking of vegetables in three wildly general categories—greens, tender, and hard—all you need is this recipe to prepare and cook virtually everything.


Steamy Summer Nights

Why the most versatile — and neglected — cooking technique is the absolute best for…

Seared Vegetables with Tortilla Chip Crumbs

Seared Vegetables with Tortilla Chip Crumbs

You know how awesome Roman-style vegetables are–when you take cauliflower, artichokes, or broccoli, cook them seared and soft, and sprinkle with lots of fried breadcrumbs. Now imagine that with crushed tortilla chips. And let’s say carrots; they’re sweet and pretty. Ditto the choice of blue corn chips. You can always take a different path with, say, Brussels sprouts, cabbage, or even eggplant, and use white or yellow corn chips. Throw in some fresh or dried chiles and finish with cilantro and lime and we’re clearly not in Rome, except the technique remains the same.


Put More Tortillas on Your Table

Ideas and hacks, plus some fun ways to use masa harina


Woulda-Coulda-Shoulda in the Kitchen

This spring chicken went to market, and a few things went awry …