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Rebecca Jurkevich

techniques

Skewers Are Back, and We Made Them Better Than Ever

We’re bringing skewers back, with crispy bacon ribbons, tender short rib bites, and more dipping sauces and bastes than you can shake a (long, pointed) stick at.
Culture

It's 2015, So We Gave Our Favorite Thanksgiving Recipes a Much-Needed Update

Because the most celebrated meal of the year is also the most nerve-racking (and kitchen-cluttering and disaster-prone), you need a source you can rely on. Prepare to be prepared.
Recipes

Chicken Salad with Herbs and Aleppo Pepper

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.
Recipes

Tea-Poached Plums

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.
Recipes

Grilled Harissa Shrimp

The cool flavors of basil and cilantro balance the spiciness of the harissa.
Recipes

Herbed Green Beans with Feta

When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.
Recipes

Quinoa Salad with Peaches and Pickled Onions

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.
Recipes

Cardamom Pound Cake

Part of what gives this cake its light texture is beating the butter and sugar well, so don't rush this step.
Recipes

Chilled Corn Soup with Lobster Salad

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.