A sweltering summer kitchen doesn’t stop the most fearless eaters. Simply pile your greenmarket finds on the cutting board, chop, drizzle, salt, and eat.
About Renee Schettler
For eleven years, Renee Schettler was the editor in chief of Leite’s Culinaria. Prior to that, she spent 15 years as an editor and writer at national newspapers and magazines, including The Washington Post food section, Real Simple, and Martha Stewart Living. Her work has garnered recognition from NPR, the Association of Food Journalists, and The Best American Recipes cookbook series, and she has served as a judge for the James Beard Awards. She is now a senior editor at Yoga Journal.
How to Tell if a Peach is Perfectly Ripe
There’s nothing quite like an exquisitely sweet and drippy peach to make life stand still for a moment. And we’ve got 5 simple tactics to ensure stone fruit superlativeness.
What are Ramps? And Why do People go Crazy for Them?
Curious about what the heck the ramps craze is all about? So was Renee…until a chef shared a simple approach to cooking the garlicky little leeks.
Chicken-Pea Shoot Salad
An ardent pea shoot aficionado divulges her favorite bling come spring–a simple, sprightly salad that flaunts the sweeter side of these cute, curly shoots.
Leite’s Loves…Oxo Good Grips Flexible Spatula
The one and only spatula that our editor in chief relies on for every kitchen use. So much so that she always keeps a spare on hand. Perhaps you should, too.
How to Skip Thanksgiving (But Not the Giving Thanks Part)
Or rather, how even the most unexpected and untraditional of Thanksgivings can still be gratitude-invoking. Renee reminds us that the day is what we make it.
Comfort Me With Doughnuts
Renee Schettler explains her mom’s hunkering-down survival strategy from back in the day and how it actually had less to do with cooking and a lot more with something far simpler.
Matzohpaloozah
Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won’t seem quite long enough.
Classic Martini
The classic martini–you know, the one sipped throughout decades past–dispenses with questions of shaken or stirred, dirty or dry. It just is what it is.
In Memoriam: Jonathan Gold
Jonathan Gold, the only Pulitzer Prize-winning food writer, recently passed away. Renee Schettler Rossi, who edited several of his articles, remembers what made him great.