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.
Awarded And Applauded
Tales of a Supertaster
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.
Yeast Are Never Depressed
Depressed, David turns to bread making and finds that dough holds no grudges, turning out lovely even after the worst of manglings.
Because I Can: Homemade Ketchup
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
- 55
Coke and Peanuts
Carol Penn-Romine takes us back to her childhood and a secular southern sacrament that’s still solemnly revered.
Kitchen Confessional: Burnin’ Down Da House
David recounts how he destroyed two Thanksgiving desserts and, in so doing, almost burned down his house.
The Fried Chicken Evangelist
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
Cherry Season
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.
When Food Doesn’t Heal
The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, to no avail.
Saffron: Spendy Threads
While saffron picking in Washington state, Jess Thomson learns a thing or three about crocuses, back-breaking work, and la rosa de saffron.
Saints, Cakes, and Redemption
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.
Timeless Sardines
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.
A Glutton for Gluten
What happens when food writer Jess Thomson is faced with a future without gluten? A weekend of unbridled break-up sex.
Computers or Cookbooks in the Kitchen?
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?