Radicchio (pronounced ruh-dee-kee-ow) makes a flavorful base for salads, but it’s far more versatile than ordinary lettuce. In Italy it’s commonly grilled, roasted, sautéed, or braised, almost always with a good drizzle of olive oil. Smaller heads are milder and work well raw in salads; wedges or chunks are ideal for grilling or roasting. Topped … Read more

These days we’re all looking for ways to make meals feel special. Imagine greeting your family with a DIY breakfast sandwich buffet at home — suddenly it might actually feel like a weekend. A simple spread can turn an ordinary morning into something to look forward to. You can go all out with many choices, … Read more

Bear with me — I promise there are recipes at the end of the tunnel. When someone close to you dies, you enter a well-worn stretch of time commonly called a year of “firsts.” People who have gone through it before will describe navigating that first twelve months of “this is the first year that … Read more

If I had to pick my favorite part of the chicken, it would be the thigh. I’ll happily eat a fried drumstick or a spicy sticky wing, and a tender breast is fine with or without skin. But thighs? They’re the winner—juicy, tender, moist, and forgiving to cook. They carry flavor well and can be … Read more

Persimmons often prompt the question, “What is this and what do I do with it?” Fortunately, they’re easy to identify and delicious to enjoy once you know the basics. What Is a Persimmon? Persimmons are edible fruits native to East Asia. Botanically they’re berries that grow on trees and can resemble tomatoes in shape and … Read more

Over 31 million Americans report some Irish ancestry, and St. Patrick’s Day has become a major celebration in the United States, often larger in scale than in Ireland itself. The holiday honors St. Patrick, Ireland’s patron saint from the 5th century, and has evolved into an inclusive celebration: you don’t need to be Irish to … Read more

Ramps are wild-growing leeks or scallions belonging to the allium family. They are notoriously hard to cultivate, which adds to their allure—similar to other sought-after wild foods. Ramps are among the first spring vegetables to appear at farmers markets and on restaurant menus after a winter of root vegetables and citrus. Their flavor is like … Read more

What Are Mushrooms? Mushrooms are fungi, not plants, fruits, or vegetables, though they are commonly treated like vegetables in cooking and nutrition. They are versatile ingredients used worldwide in raw (with caution), cooked, and vegetarian dishes. While sometimes described as a meat substitute because of their texture and savory flavor, mushrooms offer unique tastes and … Read more

This year it’s your turn to carve the turkey — an important job, but entirely manageable if you take it one step at a time. Think of a roast turkey like a large roast chicken: don’t rush, follow a clear sequence, and you’ll do great. I’ve carved the turkey for my family for many years. … Read more

When the air turns cool I make a full sheet pan of roasted vegetables at least once a week. Roasting is my favorite way to prepare vegetables — it brings out deep, caramelized flavors and makes simple produce feel special. Sometimes I roast two pans at once because vegetables straight from the oven make nearly … Read more