Awarded And Applauded

David pursues one of his great passions: fried clams. But not just any fried clams. The fried clams of his youth, the kind with plump, juicy bellies. And there’s a story behind finding them.

Being a supertaster ain’t all that it’s cracked up to be—especially if you still have to eat your broccoli. David explains and complains.

Depressed, David turns to bread making and finds that dough holds no grudges, turning out lovely even after the worst of manglings.

Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.

• 30 M
• 2 H
• 51

Carol Penn-Romine takes us back to her childhood and a secular southern sacrament that’s still solemnly revered.

David recounts how he destroyed two Thanksgiving desserts and, in so doing, almost burned down his house.

Sydney Meers knows Southern fried chicken. Thanks to him and his grandmother Winnie Lee Johnson’s recipe, so can you. Lorraine Eaton divulges.

• Quick Glance
• 30 M
• 1 H
• 3

You haven’t truly experienced cherry season ’til you’ve owned a cherry tree. Darlene West has the purple-stained hands—as well as the perfect clafouti recipe—to prove it.

The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, to no avail.

While saffron picking in Washington state, Jess Thomson learns a thing or three about crocuses, back-breaking work, and la rosa de saffron.

Allison, our managing editor, discovers the blessings of making a phanouropita, a traditional Greek cake said to help the baker find missing things when it’s given away.

A far cry from their tinned cousins, European sardines are at their plumpest perfection in June. Writer Mary Ann Castronovo Fusco explains it all for you.

What happens when food writer Jess Thomson is faced with a future without gluten? A weekend of unbridled break-up sex.

Renee Schettler Rossi and David Leite take opposite sides on the issue of cooking from cookbooks or a computer. Which offers you more while at the stove?