In the Kitchen

Earth to Plate

Award-winning chef Tamara Murphy serves earth on a plate.

Tiny but Mighty

Teff, which hails from Ethiopia, is a gluten-free ancient grain that’s mild in flavor and makes a satisfying base for many dishes…

Radiant Rye

A staple cereal and bread grain in Northern Europe and Russia is catching on in the States.

Gloriously Gluten-Free

While waiting for the warmth of spring, warm up the kitchen with the toasty flavor of buckwheat.

Forbidden Beaut

With a roasted, nutty flavor and chewy texture, black rice is the perfect antidote to the heavy foods that grace the holiday table every year.

The Back Story on Yeast

To the uninitiated, a sourdough starter sounds like a lousy co-pilot—it’s a soupy mixture of flour and water, about the color and consistency of a melted milkshake…


A Moveable Feast

Growing up as a kid on Long Island, I lived in the last house on a dead end street, adjacent to a large swath of woods. It was quiet down there and allowed us kids to play in the street with abandon…


In the Kitchen: Herbfarm

“I want to add some quail this year,” says Keith Luce, executive chef of the Herbfarm, to Bill Vingelen, the restaurant’s head farmer.


Class Action: PCC Cooks

I was pretty skeptical, but it’s true: you can cook delicious, healthy meals on a tight budget.

Or at least Leika Suzumura can…

Cooking Fresh

Mom: It’s a word most of us use every day. As in, Mom, can you send me that lamb recipe? Or Mom, can you read another bedtime story? Ask your mom. Or, maybe if you’re really lucky: My mom is taking the kids again tonight.

Here’s a dinner menu that lets you give back in a big way, even if you’re not the world’s most experienced cook. It’s seasonal, yet simple enough for a weeknight—you can make warm, tarragon-flecked asparagus salad and silky mashed cauliflower while the lamb roasts and rests, in less than an hour. ..

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