Basic Techniques
How to Dry Herbs
Some of the things I've learned about how to dry herbs in the spring and summer. I love seeking out unusual varietals like caraway thyme, pineapple sage, fresh coriander. At the market, some will appear for a week or two, then aren't seen again for another year.
Spoon Butter
A spoon butter that doesn't use mineral oil as an ingredient. It will keep your cutting boards, wooden spoons, and wood-handled knives in good shape.
Guacamole
To make great guacamole you have to go off-recipe. It's all about the in-between steps, decisions, and knowing when avocados are at their best.
A Few Words on How to Cook Artichokes
A primer on how to cook artichokes, particularly the baby ones. A lot of people are intimidated by the process, or they think it's not worth the effort. But with a little patience, salt, and fat - you can absolutely cook some of the best artichokes of your life.
Super Swiss Meringues
Let’s make beautiful, billowy Swiss meringue! You can shape it into all sorts of shapes and swooshes, or punctuate with a range of nuts, seeds, and spices.
Deviled Eggs
A beautiful and delicious deviled eggs made with an herb-flecked filling and topped with toasted almonds.
Five Minute Tomato Sauce
Great tomato sauce in a flash. A quick, simple, easy (and absolute favorite) tomato sauce recipe. Bright and clean flavors, a vibrant red in color, exudes the essence of tomatoes.
How to Make Pesto like an Italian Grandmother
The real deal. A vibrant pesto recipe taught to me by my friend Francesca's mother who came to visit from Genoa, Italy - hand-chopped basil, garlic, Parmesan, olive oil and pine nuts.
Bake Potatoes Like a Pro plus Ten Surprising Toppings
Perfect, classic, baked potato technique is simple. All you need is a bit of salt. This list also has lots of topping ideas and inspiration.
Best Pizza Dough by a Master Baker
Peter Reinhart's Napoletana pizza dough recipe. It makes my all-time favorite pizza dough using a delayed-fermentation method.
