About Renee Schettler

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.

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.

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.

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.

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.

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.

Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won’t seem quite long enough.

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.

The unofficial Spanish summer sipper, tinto de verano is just as much a classic as sangria. But this one the Spanish keep all to themselves. One sip and you’ll understand why.

For some, this time of year is all about resolutions. For others, it’s all about traditions and superstitions.

The year’s best books are stacking up and waiting to be read. We’ve culled through the masses to narrow the list to just the must reads.

The best beach reads for the long weekend ahead, including something for outdoorsy types, literary types, curious types, curry-loving types, and just all-around food-loving types.

Ah, January. A month of good intentions and cursed resolutions. Here, the cookbooks that you need.

Love it or loathe it, the kids’ table played a formative role in most childhoods, evidenced by these tales of daring and debauchery.

We have a different sort of recipe for celebrating Independence Day. And it’s all about many of us celebrate freedom through food.

The American doyenne of French cooking expounds upon what she learned during a lifetime of cooking—and thinking—at the stove.

A splurge at Anthropologie reveals some unabashedly girlie French knives with an unmistakably masculine appeal.

When the consummate chocolate chip cookie goes gluten-free, Renee does a little happy dance–and explains why she thinks you will, too.

One girl’s weeds, it seems, are another girl’s supper. Renee swoons to the miscellany of sweetly summery shoots and sprigs and sprouts at the greenmarket.

Looking for the best fried chicken for the Fourth? Look no further. We got ’em all: Cajun, Northern, Asian, and Southern recipes.