About Mary Karlin

Mary Karlin

Mary Karlin is a San Francisco-based food writer and cooking instructor. She has taught wood-fired cooking, cheese-making, and fermentation classes for over 12 years at Ramekins Culinary School, The Fork at Point Reyes, and The Cheese School of San Francisco. Her work has appeared in Fine Cooking and Culture, among other publications. Karlin is the author of Wood-Fired Cooking, Artisan Cheese Making at Home, and Mastering Fermentation.

Rustic Corn, Tomato, and Basil Tart Recipe

Rustic Corn, Tomato, and Basil Tart

This is the perfect summer tart recipe. It showcases ripe heirloom tomatoes, fresh corn, and basil, and the tangy goat cheese pulls it all together.

  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • 1
Tea-Brined Mahogany Duck Recipe

Tea-Brined Mahogany Duck

Darjeeling tea, ginger, and star anise are used to brine ducks, or chickens, before they’re roasted over an open flame. Deeply smoky ducks is the result.

  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • 0