Techniques

Building a wood-burning oven helps you take advantage of wood smoke as a flavoring agent and get you out of the kitchen on sweltering summer days.

Spice up your life with za'atar, a traditional eastern Mediterranean spice blend

Ready to move beyond burgers? Good.

They involve dry milk powder and a whole lot of butter.

I mistakenly picked up a bottle of Maruhara's Ayu Sweet Fish Sauce when grocery shopping. It was a happy mistake.

Standing outside on a summer night over an open fire with a drink in hand, waiting for the fiery coals to recede to a dusty-orange glow, is about as good as it gets

I even encourage the weeds, because within the wild tangle there is a hidden gift: purslane.

Here's a version that contains not a drop of high fructose corn syrup.

How to use your own grill when you travel? Try one of our favorite portable contraption

Because we live in a small and seasonless world, I went to the store and I bought a lobster this week. And it was delicious.

In our new column "Fake It or Make It" we test a homemade dish against its prepackaged counterpart to find out what's really worth cooking from scratch.

Vanilla bean softens the citrus edges in this sweet lemony bread.

I gather harvest armfuls and make fresh mint tea. I shovel it into tabouli salads. Of course, mint juleps are on constant rotation this summer, too.

It's picnic season, and these mini "pies" are just the thing to end a late-afternoon lunch al fresco.

Radishes abound this time of year. Here's one way to serve them--for breakfast.

This recipe calls for square biscuits. We don't know what to do with ourselves.

Ian Knauer writes about life on his farm. This week, he's picking strawberries and shares his strawberry shortcake recipe.

If you don't have time to knead your own pizza dough (does anyone?), head to Whole Foods.

This is the first of three installments on searing. Learn how to attain a perfect, crispy browned surface on your scallop, steak, or pork chop.

Never thought you'd make a cake with matzo meal? Think again.

Fergus Henderson has been championing flat-leaf parsley's uncool sibling...

If anything's better than butter, it's roasted bone marrow, a formerly forgotten dish that Fergus Henderson helped popularize on menus around the world...

For nose-to-tail pioneer Fergus Henderson (who just opened the buzzy St. John Hotel in London), roast beef isn't just a meal, it's an institution...

Ian Knauer writes about life on his farm. This week, tragedy at the Knauer farmstead. Upside? Delicious chicken liver sandwiches for lunch.

Brown butter adds a nutty depth of flavor and fresh raspberries showcase the taste of summer in this easy tart.