Got ham? This French classic typically draws on duck confit but is just as sublime when used to disguise holiday leftovers.
About Bruce Weinstein | Mark Scarbrough
Savvy and sassy answers pertaining to cast iron care, wooden spoon wisdom, and being a better baker.
Answers to questions that’ve been on your mind, like how to keep dinner warm, getting the grit outta spinach, and true truffle oil.
Our barely clothed experts share insights and advice on tipsy-turvy toast, cooking wine, and dried herbs.
Expert advice from our (fully clothed) columnists on heating hot cocoa, lemon life expectancy, and oven rack positioning.
Our very wise, very clothed columnists tackle your most recent cooking questions with wit and wonder.
Savvy, simple, and (mostly) commensense advice on grilling without sticking, the meaning of “reusable disposable,” and safe barbecuing.
Our cooking columnists answer your questions on gift etiquette, how to get your hands on hatch chiles, and paper properties.
Our (fully clothed) cooking columnists handily take on weepy mayo salads, shared steak etiquette, and shrinking pie crusts.
Our Never Cook Naked columnists, Mark Scarbrough and Bruce Weinstein, share lots more lessons than just proper cooking attire.