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July 2016

  • How-To

    Salade Niçoise

    This classic French salad may not be exactly what you think it is.

  • Recipe

    Golden Gate Gimlet

    This riff on the classic gimlet swaps lemon juice for lime and adds floral notes from the tea and basil to enhance the gin's botanicals.

  • Article

    Use a Pie Plate to Flatten Dough

    While you can use a rolling pin to flatten the dough ball, we found an even better method

  • Article

    Scallions and Spring Onions aren’t the Same Thing

    If, like me, you thought spring onion was just another way of saying scallion, you’re wrong, sort of.

  • Article

    When Brown Eggs Are Better

    Be sure not to eat or miss any bits of shell by mistake

  • Product

    Dandelion & Quince

    Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs

  • Product

    Preserving Italy

    Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions

  • Article

    A Cool Cut for Carrots

    In the photo for the Parisian Bowl, the carrots are cut into bite-size triangular chunks. The shape is similar to what's known in restaurant kitchens as a roll cut, which…

  • Article

    The Tough Truth About Chewy Chicken

    If you’ve ever cooked a chicken breast and had it turn out tough and chewy, it might not have been your fault.

  • Article

    Freeze Your Chiles

    If you have a large crop of chiles this summer, you don’t need to race to use them up.