We never would've thought of fried green tomato parmesan (that credit goes to Food Orleans), but now that the idea's entered our minds, there's only one real way to resolve our craving. Because I love them so, I've written a couple of love letters to fried green tomatoes over the years: the fried green tomato caprese "salad" I made without remorse, and fried green tomato BLTs, a longtime Read more

I grew up eating cardoons, or cardoni, every Spring; my grandmother would braise them, and I was always so fond of their artichokelike flavor. Because of this, I'm always surprised when people aren't familiar with the classically Italian vegetable. If you've ever come across them at the market and walked on by because you weren't sure what to do with them, think again: when cooked properly, Read more

Historically, walnuts haven't been an ingredient that comes to mind often when I'm cooking — I typically eat them out of my hand and in banana bread, but that's about it. But recently, I attended a seminar with cooking host Joanne Weir and the California Walnut Board and Commission, where we enjoyed a walnut-centered lunch. From that broadening meal, I learned so many new ways to incorporate Read more

Simple syrup is one hot ingredient right now, and what's so great about it is that it takes minimal effort to create something special and useful. We've been noticing unique and exciting flavor combinations and recipes, like rhubarb and rosewater syrup, popping up all over the place. To make your own flavored simple syrup, all you need to do is add whatever flavoring component (citrus zest, Read more

What do backyard chickens and 11 Olympic medals have in common? Natalie Coughlin, that's what. The gold medalist and world champion is gearing up for the 2012 Summer Olympics in London, while cultivating a healthy interest in all things food-related. From growing vegetables in her own backyard in Lafayette, CA to her highly effective method of kitchen organization, Natalie gives us the scoop on Read more

With the recent announcement of the IACP Cookbook Awards and James Beard Awards on the horizon, the cooking world's award season is in full force. Today, Food & Wine magazine unveiled its 2012 class of Best New Chefs, an award it's bestowed upon 10 chefs annually for nearly a quarter of a century. The accolades have been widely regarded as a harbinger of lifelong culinary success; after all, Read more

We couldn't agree more with Food Orleans: the sight of grass-green asparagus is a sure sign of Spring. Do you love asparagus like I do? 'Cause I really, really love it. I also love that it's a harbinger of spring eating, and even though we can technically buy it at the store year-round, I try not to. Waiting until the spring for asparagus is one of the first seasonal-buying lessons I learned Read more

Although I've always wanted a pizza stone, I simply can't justify buying one. Sure, I make pizza on a regular basis, but I have a small kitchen and limited budget. But that doesn't stop me from enjoying super-crispy pizza crust! To check out my technique for ensuring that the crust is thin and crunchy every time, read more. Read more

"When I had my baby, after 50 hours of unbelievable labor, I came home to a kitchen that was not quite through a remodel and a pretty empty fridge," said Sara Kate Gillingham-Ryan, founding editor of The Kitchn. "After that, I swore that from then on I would always cook for my friends when they had babies, and that is how my famous Taco Box evolved." We thought Sara Kate's New Baby Taco Box Read more