A Faster Way to Popovers

I have gotten into the habit of making popovers with my daughter on Sundays. The team approach works reasonably well: I measure the ingredients, she dumps them into the bowl, and we take turns mixing. Then, for some peculiar reason, she will inevitably dipping her hands into the measuring cup, eating the plain flour off her fingers until there is no more. I don't get this part

While popovers may not be as magical as the David Eyre's Pancake, watching a few spoonfuls of batter transform into the tall, airy, eggy, crunchy treats is almost as amazing (and delicious, too).

Chef David Chang on Home Cooking

"I think I might’ve only cooked twice in my kitchen, and that might’ve been drunkenly."

Fishing for July 4

Grill fish effortlessly with the help of the San Francisco Chronicle.

Is It Done Yet?

How to tell if your steak is done? A primer on the cake tester meat thermometer.

From the Archives: Cool Off, Catania Style

Guest author Renée Kaplan contributed this post on how to fight back against the oppressive heat she calls "City in the Summer Syndrome" (which New York seems to be oddly immune from so far this year). Learning a lesson from the Sicilians, she writes about the ideal heatwave breakfast: thirst-quenching almond granita and a brioche for dunking.

Read More: City in the Summer Syndrome

From the Archives: In Praise of Persillade

Parsley and garlic are essential components in so many recipes. When the two are finely chopped together, they become persillade, a powerful combination that brings enormous flavor to a dish when added just at the very end of the cooking process.

Read more: Parsley Plus Garlic Equals Persillade

Modern Spice Virtual Dinner Party

25 bloggers from around the world cook dishes from Monica Bhide's Modern Spice cookbook. Check out entries from Dorie Greenspan and Julie Powell among others.

Five Meals, Ten Ingredients

Mark Bittman on five meals from ten ingredients commonly found in the pantry.

From the Archives: Mexican Roadside Chicken

I've never been to Mexico, so I haven't had the chance to pull over and taste a roadside "Sinaloa-style" chicken, but thanks to Rick Bayless, I've mastered grilling a beautifully blackened, spicy, smokey, and succulent bird in my backyard, well north of the border. This easy, delicious dish has become a summer standby.

Read More: Great Moments in Grilling: Mexican Roadside Chicken

In Season: Green Garlic

While I’ve been getting ready for season two of the square foot garden, I was able to harvest one last crop from last year that I managed to reap after a long, cold Winter.

During last fall, I decided to try growing green garlic, the quintessential gastronomic sign of early spring.

I broke up a head of garlic into cloves and planted them in one of the squares in the garden. Short green stalks shot up quickly, and then they stopped growing and remained like that for the winter. But, as it started warming up last month, they began growing again. Some of the outer leaves, which had withered and started turning brown, were now joined by new ones that were growing fast.