About Janet Fletcher

Janet Fletcher

Janet Fletcher is the author or co-author of nearly two dozen books on food and wine. She’s also a former staff food writer for The San Francisco Chronicle, where her journalism earned her three James Beard Awards and the IACP Bert Greene Award. She writes a weekly cheese column for the Chronicle and contributes to SaveurBon AppétitBetter Homes & Gardens, and Food & Wine. Fletcher lives in Napa Valley and teaches cheese-appreciation and cooking classes around the country. @janetfletcherNV

Two jars of peach and rhubarb jam with some peaches in the background and a plate with a piece of bread topped with the jam.

Peach and Rhubarb Jam

Tart rhubarb and sweet peaches collide in this ode to early summer that helps you recall better days even during the doldrums of winter…provided you can make it last that long.

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  • 2 H
  • 15 H
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Sliced grilled hanger steak with raita in a bowl beside the steak on a wooden cutting board.

Grilled Hanger Steak With Raita

Grilled hanger steak, unadorned, is nothing shabby. But grilled hanger steak with a dollop of this sorta smoky, slightly sweet, incredibly versatile red onion raita? Prepare for accolades.

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  • 45 M
  • 5 H, 45 M
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A colander lined with cheesecloth and filled with homemade yogurt on a rimmed baking sheet.

How To Make Homemade Yogurt

How to make your own homemade yogurt that’s foolproof and fabulous. No fancy yogurt maker required.

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  • 30 M
  • 7 H
  • 4
Grilled Five-Spice Chicken

Grilled Five-Spice Chicken

Vastly popular at Vietnamese restaurants, grilled five-spice chicken is easy to make at home. Lemongrass, ginger, soy and fish sauces add zing to the dish.

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  • 35 M
  • 8 H, 20 M
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