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Robert Wemischner

  • Recipe

    Cinnamon Custard Sauce

    Here, a classic custard sauce gets a new twist when infused with cinnamon sticks. Try it with poached or baked pears, apples, peaches, or nectarines.

  • Recipe

    Spiced Butter

    A pat of this versatile make-ahead butter is great on morning toast, buttermilk pancakes, French toast, oatmeal, waffles, and scones. Or try using it to top off hot cider, hot…

  • Recipe

    Clove Snaps

    Like gingersnaps, these cookies have a delicious spicy crunch. They’re just the thing for a cup of tea.

  • Article

    A Spice Trio: Cinnamon, Nutmeg, and Cloves

    Used alone, each of these spices announces its presence in a dish. When used together, the combination is greater than the sum of its parts. In this article, baking instructor…

  • Article

    The Quiet Strength of Thyme

    Thyme buttresses and balances other flavors in a dish. In this article, Robert Wemischner talks about thyme varieties and suggests ways to use thyme in your cooking, including a bouquet…

  • Article

    Seeking Greatness in a Grater

    A ball-topped tower grater and a razor-sharp rasp could provide all the flakes, shreds, and shards you’ll ever need

  • Article

    Add Zing with Zest

    Citrus peel can brighten all kinds of dishes, savory and sweet

  • Article

    Parsley Is More Than Just a Pretty Face

    Discover the many ways that parsley can add color and flavor in your cooking; learn how to select, store, and prep this versatile herb.

  • Recipe

    Roasted Red Pepper-Tamarind Ketchup

    With the underlying tart note provided by tamarind, this somewhat chunky conserve blends sweet, tart, and spicy in one brick-red mouthful. I like to top a grilled turkey burger or…

  • Recipe

    Stir-Fried Tamarind Beef & Broccoli

    I like to use flank steak here; its full beefy flavor stands up to the marinade. Feel free to moderate the heat by reducing the number of chiles.