The Kitchen Counter Cooking School
May 16, 2012 by Kathleen Flinn
An existential crisis and a chance supermarket encounter prompt cooking school grad Kathleen Flinn to stumble onto her true calling.
Leite's Culinaria
Leite's Culinaria: A Food Blog of Recipes, Food Writing, and Cooking
Rain or Shine | weatherproof memorial day recipes
Sweet As Nectar | hummingbird cake
Recipes Hey, now whip up more recipes »
Port and Paprika Chicken Bites
May 17, 2012 by Kate Heyhoe
This tipsy tapas of Portuguese descent is intended as just a single bite, though we found it impossible to stop at just one.
- Quick Glance
- 20 M
- 30 M
- 11
Pureed Pea Soup with Mint
May 15, 2012 by Mona Talbott
With all due respect to Kermit, being green has never been so easy–nor so darn enticing–as this simple, savvy, spring-y sweet pea soup.
- Quick Glance
- 30 M
- 45 M
- 1
Iced Berry Cake
May 11, 2012 by Bill Collison
This hardly decorous dessert is likely to make a colossal mess that will haunt your kitchen for weeks. But tell us it isn’t worth it.
- Quick Glance
- 30 M
- 30 M
- 10
Slideshows
Multimedia
Podcast: Kathleen Flinn
Kathleen Flinn, author of “The Kitchen Counter Cooking School,” chats about her journey from a Le Cordon Bleu graduate to a teacher in Seattle home kitchens.
Steamed Veggies in Parchment Parcels
Need a savvy, sophisticated, make-ahead, eat-your-veggies strategy that works for kids and adults? Look no further for a side that does all that with flair.
Pastry Paris
In Paris, everything looks like dessert. Or so sees Susan Hochbaum, who finds her muse in sweet sculptures of butter, cream, and sugar at every turn.
Flaky Croissants
Trust us. When there’s an obscenely buttery, flakey, made-from-scratch croissant before you, you’ll be glad you didn’t run out to the corner bakery.
Fennel Baked in Cream
Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.
From Mom to Son, Ice Pops Still Rule
Ice pops have a way of making everything better. Always have. And even though today’s creations bear little resemblance to those of yore, it’s all good.
Clam Shack-Style Fried Clams
Say hello to the real McCoy. None of those awful clams strips stand-ins here. Just whole-belly Ipswich clams lightly coated and deeply fried.
Podcast: Amanda Hesser
In this podcast, David chats with food writer and cookbook author Amanda Hesser about her The Essential New York Times Cookbook.
Podcast: Lucinda Scala Quinn
In this podcast, David chats with Lucinda Scala Quinn, food editor and author of the cookbook, Mad Hungry: Feeding Men and Boys.
Turkey and White Bean Chili
Turkey sausage infused with Italian seasonings makes this chili flavorful. Onions, red bell peppers, a can of tomatoes, and beans make it fast.
Spaghetti alla Carbonara
An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.
Cipollini and Bleu de Gex Tart
A cipollini and blue cheese tart your guests will love. Try to stay true to the ingredients, but if you can’t find Bleu de Gex, substitute Stilton.
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