I enjoy slaw year-round, but summer is definitely peak slaw season. Few warm‑weather gatherings—barbecues, picnics, or potlucks—feel complete without a bowl or two of slaw on the table. Slaw is also one of my favorite taco and sandwich toppings. It brightens flaky fish tacos, turkey or beef tacos, fried fish sandwiches, burgers, and pulled pork … Read more

If you’ve ever checked the clock at 5:00 and realized dinner isn’t even started, you don’t have to default to frozen meals or takeout. With a few smart supermarket strategies, you can dramatically reduce prep and cook time and get a satisfying meal on the table without starting from scratch. Below are practical, easy-to-use tips … Read more

Here’s a simple truth I’m keeping close as we move into the new year after a long, indulgent holiday stretch: you can’t cook what you don’t have. Between Thanksgiving, my younger son’s birthday (which gets extra attention because it falls during the holidays), holiday parties and New Year’s celebrations, we’ve hosted guests back-to-back for what … Read more

Chayote (pronounced “chai-oh-tay”) is a green squash originally from Mexico. Although botanically a fruit, it is used as a vegetable in cooking. Chayote has been cultivated in Central America for centuries and is widely used in Mexican and Guatemalan cuisines. In the United States it is most common in the Southwest but can be found … Read more

Puff pastry often brings dessert to mind, but it’s remarkably versatile for savory dishes too. You see it on chicken pot pies or wrapped around meat, like in a classic Beef Wellington, but it also makes a simple, elegant crunchy garnish: puff pastry croutons. These croutons are easy to customize. Cut them with cookie cutters … Read more

What is the difference between string beans and haricots verts? In short: not much. “Haricots verts” is simply French for “green beans.” They belong to the same vegetable family and look very similar. Haricots verts are typically longer and thinner than standard green beans because they are often harvested earlier. That tenderness and reduced fibrousness … Read more

Identifying essential Asian ingredients can feel intimidating because “Asian cuisine” covers many countries and regional styles. If you’re beginning to cook Asian food at home, start with a compact pantry of versatile staples. Once you’re comfortable, expand your selection to explore specific cuisines like Thai, Hunan Chinese, or Japanese. Below are core pantry items and … Read more

Leeks, along with shallots, are among my favorite members of the onion family. Milder than regular onions—especially once cooked—these cylindrical white-and-green alliums are wonderfully versatile. Once you start cooking with leeks, you’ll want to keep them in your fridge for soups, sautés, roasts, and more. What’s In This Post? What Are Leeks? What Do Leeks … Read more

Honeycomb is literally where bees live and store their honey. When beekeepers harvest honey, they sometimes collect sections of honeycomb to sell as an edible delicacy. Because bees invest far more effort producing beeswax than making honey, honeycomb is considered a special treat. Built of hexagonal wax cells arranged in a strong repeating pattern, honeycomb … Read more

This simple cubing technique works for both raw and cooked chicken breasts. Raw chicken is softer and can be harder to cut into even pieces, so a very sharp knife and a steady hand help a lot. If you find the meat too floppy, briefly firm it in the freezer (see the tip below). With … Read more