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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.
Chocolate Chip Cookies and Red Cowboy Boots
May 12, 2012 by Kimberley Lovato
After devoting decades to (unsuccessfully) replicating her grandmother’s chocolate-chip cookies, Kimberley Lovato discovers that she’s more like her grandma than she’d imagined.
Stumbling into Motherhood
May 09, 2012 by Anne Enright
Author and mom Anne Enright sniffs babies up and down, then holds nothing back as she relays what each precious smell calls to mind.
Our First Al Fresco Dinner of the Season
May 04, 2012 by David Leite
David and The One sit down to their first backyard dinner of the season, a very candid, unstyled, non-fussed affair.
Leite’s Loves…Laguiole Steak Knives
Apr 30, 2012 by Renee Schettler Rossi
A splurge at Anthropologie reveals some unabashedly girlie French knives with an unmistakably masculine appeal.
Never Cook Naked
Apr 19, 2012 by Bruce Weinstein | Mark Scarbrough
Our Never Cook Naked columnists, Mark Scarbrough and Bruce Weinstein, share lots more lessons than just proper cooking attire.
Besotted with Brisket
Apr 05, 2012 by Stephanie Pierson
Why exactly does a flaccid, four-pound, gray-brown piece of beef shaped roughly like the state of Tennessee inspire Proustian prose and evoke deep pleasure?
Eggs and Other Easter Oddities
Apr 04, 2012 by Jennifer Trainer Thompson
Sometimes it’s not a bad thing to take a hard look at those things we never stop to consider. Jennifer Thompson Trainer takes on an Easter essential.
A Manly Man’s Sippy Cup
Mar 29, 2012 by Rick Casner
We’ve all experienced moments of brilliance in which the stars align and the angels sing and we see the everyday anew. Rick Casner shares his most recent revelation.
Testing 1, 2, 3—I’m Hosting Martha Stewart Living Radio
Mar 25, 2012 by David Leite
Catch David as he hosts the Martha Stewart Living Radio program "Cooking Today" March 26, 28, and 30 from 3 pm EDT/12 pm PDT. And don’t forget to call in at 866-675-6675.
Cooking with Scrambled Legs
Mar 22, 2012 by Jess Thomson
Having a kid who lacks the strength to stand at the kitchen counter beside her turned Jess Thomson’s world upside down. Here’s how she’s returning her family’s life to right side up.
Leite’s Loves…Whirley Pop
Mar 14, 2012 by Jenna Rose Levy
So long, microwave. We’ve found a far more reliable contraption for popping popcorn, and it’s dancing buttery circles around you. Jenna Levy says good riddance.
New York (Food) Diaries
Mar 07, 2012 by Teresa Carpenter
A recently published collection of journal entries indulges our inner voyeur with four centuries of all manner of curious culinary moments. Lovers of diaries, enjoy.
Wiggle It, Just a Little Bit—Duck Stock, That Is
Mar 01, 2012 by David Leite
David tries his hand–and The One’s patience–at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.
- Quick Glance
- 30 M
- 12 H
- 20
Comfort Me With Gnocchi
Feb 29, 2012 by Sara B. Franklin
In Uruguay, the 29th has long been heralded as the Day of the Gnocchi, a harbinger of luck. But for these lovers, eventually that luck ran its course.
Blizzard Beef
Feb 24, 2012 by David Leite
Beef chuck, Worcestershire, and water are all that’s needed to make this falling-apart-tender braised beef that’s fit for a blizzard–even when it refuses to snow.
How to Woo Women–Well, Kinda
Feb 14, 2012 by Jonathan Dixon
Jonathan Dixon long ago discovered that the way to a woman’s heart is through her stomach…or so he thought.
A Very AARP Valentine’s Day
Feb 14, 2012 by David Leite
David, always the list maker, puts together one that lets him see just what his life would look like had he not met The One all those years ago.
Cheez Doodles Français-Style
Jan 31, 2012 by Adam Ried
A year in Paris can rid an American of many an uncivilized habit. But as Adam Ried explains, a dependency on Cheez Doodles isn’t one of them.
A Bolognese Sauce to Appease the Grandmother Within
Jan 31, 2012 by David Leite
Is there anything more soothing than standing before a big, slowly burbling pot of Bolognese and stirring for hours? We didn’t think so.
- Quick Glance
- 20 M
- 6 H
- 33



















































