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Plus: tomato soup, the best coconut rice, our first bread pop-up, a bunch of recipes perfect for now, and a giveaway.
A wonderful summer recipe, ‘our’ butter, a frozen aisle alternative, and Shirley Chung’s journey.
GOOD peaches, a sandwich that will satisfy your bánh mì craving, and an emulsification success story.
A fitting tribute to a food hero, a careful selection of useful recipes, free croissants, and what to do about your hooch-y starter.
A correction to a delicious candy recipe, vegetables that freeze when you don’t want them to, Mark’s books for cheap, and Kate’s latest tinned obsession.
Fridays have, for a while now, been reserved for either your questions/our answers or for our recommendations. But we weren’t feeling inspired by either as a standalone—it all felt too prescriptive. So here’s what we’re doing instead.
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: warped pans, buckwhat confusion, and the best ways to support farmers.
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: a reader request for the Estela endive salad, Mark tries new foods, and how to put out grill fires.
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: Mark’s hot take on restaurants, upping your starter flavor, and a kale extravaganza.
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: making long pasta work for you, the unsung heroes of your pantry, and savoring every bit of your artichoke.
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: a cooking term that sounds like an oxymoron, a book you don’t need, and how to properly cook with butter.
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: a silky smooth chicken liver mousse, pasta quantities, and “protein oats.”
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: Doing right by your vegetables, and what to do when you run out of stock (and don’t have time to make more).
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: Do some cutting boards dull your knives more than others?
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: replacing nonstick with cast iron (really?!), the actual wildness of wild rice, and clever ways to use popcorn.
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: creative ways to use your Thanksgiving leftovers, the exact right fish quantities to buy, and deciphering potatoes.
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: alternatives to the traditional Thanksgiving turkey, bean textures 101, and veganizing one of our popular cookie recipes.
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: Cookies that aren’t fazed by a shipping box—and the best, prettiest ways to package them.
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: fish with sauerkraut, convection ovens “as” air fryers, and portioning beans.
We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: date types, decoded; no-boil lasagna noodles; and what to do with all those apples.
