Excerpted from Leanne Brown’s Good and Cheap. The easiest way to cook winter squash is to roast it whole. The inside becomes soft and smooth and you can scoop it…
Excerpted from Raghavan Iyer’s Smashed, Mashed, Boiled, and Baked—and Fried, Too!. The secret to perfect mashed potatoes lies in the right floury potato (the russet), a potato ricer, and,…
Excerpted from Raghavan Iyer’s Smashed, Mashed, Boiled, and Baked—and Fried, Too!. To witness the French work with pommes de terre (“apples of the earth”) is downright enchanting. They have…
Excerpted from Crescent Dragonwagon’s Bean by Bean. The brilliant Truman Capote, that ultimate demimonde insider-outsider, grew up in Monroeville, Alabama, eating this unpretentious cornbread. A classic Southern-style cornbread, this…
Excerpted from Crescent Dragonwagon’s Bean by Bean. As you have probably gathered, I love baked beans, don’t mind the complications of a cassoulet, and can’t resist the occasional slightly…
Excerpted from Myra Goodman’s The Earthbound Cook. Roasting is a terrific technique for intensifying the flavor of vegetables, creating crisp, golden brown exteriors and moist, meltingly tender insides. Here I’ve…