We believe that good things happen around the kitchen table and the more you cook, the better and more healthfully you’ll eat—naturally. Our decorating tips, handmade crafts and cooking how-to’s will make your kitchen a happier, brighter and better place to be.
Paint a Grilled Masterpiece with Two Great Marinades
From chicken to vegetables to tofu to cheeses, food’s better with a dip in marinade and a session on the grill.
Enough Black Bean Salad, Garlic Green Beans for a Week
Cook a big batch of two favorite side dishes, then relax for the week because dinner’s half done.
Nothing’s More Thrilling Than Grilling Fruit
Start with firm fresh fruit and add a sweet glaze and some heat for glazed grilled fruit for salad, side or dessert.
Search No Further for Unique Edamame Hummus
Edamame and sesame oil update this traditional hummus of chickpeas, tahini and lemon.
Pudding with Appeal
Make a dessert sensation of homemade custard and bananas under a posh blanket of meringue.
How to Prepare Fresh Artichokes
Don’t be intimidated by fresh artichokes—cooking them is easier than you might think.
How to Cook Asparagus
Steamed, roasted, grilled, stir-fried or even microwaved, asparagus is the queen of vegetables.
Cooking with Seeds
Toasting poppy, sesame, coriander and mustard seeds brings out their intense flavor.
Chenin Blanc Wines from the Loire Valley
If you like your spring wines bright—but not slight—consider a Chenin Blanc from the Loire Valley.
Unoaked Chardonnay Wines
To go with the bright days and warming sunshine of the season—as well as the fresh, vibrant foods of summer—keep an eye out for wines that have never met a barrel.
How to Dye Easter Eggs with Silk Ties
“Tie-dye” eggs with your kids this Easter and create intricately beautiful patterns.
This & That: April 2012
From flourless chocolate cake to trendy street food trucks, here are our favorite seasonal tidbits from April’s Issue.