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behind the scenes

food + cooking

The Home Cook: Kemp’s Creamy Creamless Corn Chowder

When the weather starts to shift, thoughts turn to a warming bowl of chowder—but hold the dairy.
food + cooking

The Home Cook: Kemp’s “You-Won’t-Believe-They’re-Whole-Wheat” Blueberry Muffins

August means blueberries, and that means a treat that’s light, tender, and ridiculously good for you.
food + cooking

The Home Cook: Cilantro Almond Chicken Salad

One of the best chicken salads comes from a college-town restaurant, but who knew it, ahem, would come full circle?
food + cooking

The Home Cook: Kemp’s Duck Breast with Mango Relish

Make room in your culinary repertoire for the other red meat.
food + cooking

The Home Cook: Quinoa, The Better Couscous

Serve this ancient staple wherever you’d use couscous, and you’ll get a meal with more protein and fiber than semolina could provide.
food + cooking

The Recipe: Spiced-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus

Food editor Melissa Roberts had to break with family tradition to learn to love haroseth.
food + cooking

The Recipe: Bourbon Banana Pudding with Glazed Pecans

One of our food editors explains how she overcame her banana aversion and went on to create this rich, luxurious dessert.
food + cooking

The Home Cook: How to Deal with Butternut Squash

Working with this winter squash isn’t as intimidating as it seems: Our executive food editor has come up with a quick workaround to a classic Italian dish.
food + cooking

The Home Cook: A Soulful Southern Stew

Growing up, our executive food editor knew nothing of collard greens and ham hocks. Then she had a revelation.
food + cooking

Behind The Recipe: Fresh Mozzarella

One of our food editors learned how to make tender, creamy mozzarella through trial and error, but you can get it right the first time.