All photos: Holly Haines

With April on the horizon, the season for smothering chops recedes in the rearview mirror. Since my love for this…

When you’re still kinda full at 7pm but don’t want to skip dinner, what do you do? How many of…

This news cannot be sugar-coated: Only Italian-style dried pastas can deliver that magical creamy-chewy-toothsome combination of textures. Whole wheat, brown…

Soft-boiled, hard-boiled, fried, in a hole, scrambled, yellow, white, green Have you ever had a soft-boiled egg?! I have, but…

Like tofu, pork, eggplant, cauliflower, portobellos — you get the picture Messing with an iconic dish is risky business. So…

Here’s a fantastic anti-leftovers hack — which is also fantastically delicious

A somewhat extreme love letter to one of the world’s best customizable dishes

A deep dive into the stock pot.

Some successful attempts at getting out of my comfort zone

It’s weeknight approved! ✓

Meals in a bowl that will suit all your slurping needs When my son, Holden, was just a wee one,…

One of my goals over the past few years has been to understand where my food comes from and how it’s made, so back in 2021 when West Coast Koji announced they were holding a miso paste-making class, I signed up immediately.

Here Kerri is, as usual, to the rescue, with a little collection of simple recipes featuring, well, citrus. There’s no intention to serve these together, but they’re different enough so you can make them all within a couple of days and not feel overwhelmed by either work or flavors. Of these, my favorite is the fennel-orange salad, which has been a staple in my life for literally 20 years. Try it with a few added olives.

Northerners eat roasted peanuts; well, everyone eats roasted peanuts – but in the South, boiled peanuts are a thing, and they’re great, and easy enough.