Make Your Dishes Do Double Duty for Better Leftovers

Whether it’s the heat or just wanting to squeeze every little drop out of these long days, I’m less motivated to start meals from scratch every night. So I look for ways to make the dishes I do cook do double duty with creative leftovers.

Peach Primer: 5 Ways with Fresh Peaches

peaches
Alison hails from California, which is the top peach-producing state. But it took a detour to Birmingham, Alabama, deep in the heart of Dixie, for her to fully appreciate the versatility of this stone fruit.

MacGyver Moves in the Kitchen

No space? No excuse! Gourmet Meals in Crappy Little Kitchens author Jennifer Schaertl inspires strategies to make the most of a few tools and cramped quarters.

How to Use Salt

Mark Bitterman is passionate about salt. Here, he tells us how to use artisanal salts to mindfully enhance a meal.

The Secrets to True ‘Cue

No type of cooking inspires as much passion, competition, obsession, and plain old American hometown pride as barbecue. Chef Kurt Michael Friese, our Iowa aficionado, shares his secrets to true 'cue.

Make Flavor with a Pan Sauce

I remember the first time I learned what “fond” was. I was in a kitchenware store in New Orleans and Chef Paul Prudhomme stopped by to give an impromptu cooking class. He sautéed some chicken with a spice mix and then picked up the pan and pointed to all the gunk glued to the bottom. “That’s the good stuff.” He chuckled. “That’s where the flavor comes from.” From that day on I stopped fretting when my sautés stuck.