Omelette Confiture

Omlette Confiture

When blogger Luisa Weiss, aka The Wednesday Chef, thinks of home, there’s one recipe that comes to mind.

  • 10 M
  • 15 M
  • 6
Schnecken Pecan Cinnamon Buns

Schnecken | Pecan Cinnamon Buns

Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.

  • Quick Glance
  • 30 M
  • 4 H
  • 12
Frost

Jack Frost Nipping

Despite Jack Frost nipping at his nose (and other parts), David manages to capture some pics of a winter wonderland.

Sweetie Cupcakes

Sweetie Cupcakes

Halloween candy still tempting, teasing, tormenting you? We divulge how to keep it outta your house—and off your hips.

  • Quick Glance
  • 15 M
  • 15 M
  • 2
Veggie Burgers

Veggie Burgers

We don’t even like veggie burgers. We swear. Well, except for this deliciously irresistible, soulfully satiating riff on mushroom and barley soup.

  • 20 M
  • 45 M
  • 11
Kathleen Flinn

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.

Brisket Platter

Besotted with Brisket

How is it that a hunk of beef shaped like the state of Tennessee can inspire Proustian prose and elicit such pleasure?

Duck Stock

Duck Stock

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.

  • 30 M
  • 12 H
  • 24
Croissants

Flaky Croissants

You’ll be glad you didn’t just run to the corner bakery when there’s an obscenely buttery, flaky, made-from-scratch croissant before you. Trust us.

  • Quick Glance
  • 45 M
  • 3 H
  • 60
Melissa Clark

Podcast: Melissa Clark

Melissa Clark, author of In the Kitchen with a Good Appetite, chats about her book, writing for the NY Times, and why burning garlic isn’t such a bad thing.