Foams: Not Dead Yet

Uncool in restaurants, foams at home are fun.

you can check out the coffee geek website http://www.coffeegeek.com for lots of coffee (and foaming) related tips. technique has a lot to do with it, but i’m not sure how the non-fat milk works... i’ve always used 2%...

Asian-y Tofu Scramble

Mushrooms, tofu, and chile-garlic sauce give a savory kick to fluffy eggs.

How to Make Sauerkraut

Crunchy, tangy, alive!

How the Other Half Cooks

What’s in the best families' kitchens.

The Basics: How to Make Turkey Gravy

Possibly the best part of Thanksgiving.

The Basics: How to Make Apple and Sage Stuffing

Fresh flavors, no box for Thanksgiving.

Egg-White Frittata with Shrimp, Tomato, and Spinach

Simple, delicious, impressive egg dish that’s great to make ahead of time.

Bucatini all'Amatriciana

A classic pasta, with tomatoes, pancetta, and chile flakes.

Savory Onion and Leek Tart

Inspired by the Alsatian flammenküche, this dish is an homage to cuisine from German-speaking Europe.

Apple-Stuffed Pork Chops with Cider Sauce

Apples star in the stuffing for this satisfying autumnal dish.

Barley with Mushrooms and Green Beans

Hearty and healthy, this side dish is begging to be served with a piece of seared meat.

Groats and Bell Pepper Scramble

Counteract cholesterol by sneaking groats into your morning eggs.

Teff Porridge with Honey and Dates

Sprinkled with pumpkin seeds for extra crunch.

Kamut with Mushrooms and Blue Cheese

All that’s missing is the steak.