Turn Scraps into Soup

As the seasons change I feel the desire to find abundance in frugality; joy in what we already have. One way to do both, I’ve discovered, is to create a variety of economical stocks from scraps that then become the base for soups all winter long.

The Basics of Braising

As the days grow grayer the light inside glows a tad warmer and anything cooked over a slow, mellow heat seems to suffuse our very souls with comfort. These, my friends, are braising days.

Demystifying Umami

Find out about the "fifth flavor"--umami--how it tastes, what it is . . . and how to get it into your dishes. Plus a recipe for umami-rich stuffed mushrooms.

Get a New Grain: Wheat Berries

wheatberries
Wheat berries are actually whole wheat kernels. When cooked, they have a buttery sheen to them and are the size of plumped-up rice; in fact, subbing them for rice as a side dish is a great way to get to know them. Wheat berries’ sturdy texture and complex, wheaty flavor also make for wonderful salads and stir-fries.

Get a New Grain: Farro

farro
Farro is an ancient strain of emmer wheat (think of it as a wheat varietal, like a chardonnay or pinot noir is to wine) that was originally domesticated in the Near East millennia ago, but has recently become popular on American menus. Enjoy it as a tomato farrotto in these summery eggplant stacks.

Gotta Get Your Grains

gotta-get-grains
You’ve probably seen the stickers marking whole grain products on supermarket shelves and heard of their many health benefits, but the realm of grains extends far beyond the horizon of whole wheat bread. Ancient grains like quinoa, farro, kasha and bulgur are making a comeback in today’s kitchens, and those with former hippie appeal like millet and wheat berries are getting a thoroughly modern makeover. Here's an overview of what makes whole grains so good.

Start a Conversation About Seafood

Landing sustainable seafood on your plate may seem tricky. But it's as simple as asking your fishmonger a few smart questions. Here's what you should know.

Go for Alaskan Wild Salmon!

salmon
There is one case in which "buy wild" is always a sustainable choice, and a green-rated one at that. Alaskan wild salmon. Try some from the Copper River with this tasty summer stone fruit salsa.