Leeks aren’t onions, but they’re in the onion family. Their tough-ass stocks are great for braising. After playing with leek rings, we’ve decided they’re great for frying too. Usually when we cook with much of the green part (further up the stock) we opt for methods that will help wilt it, but here we tried to use most of the leek to get a variety of ring shapes.
Cookbook explores the cupboards and kitchens of your favorite bands
By Marisa Demarco
Maybe you, like me, are one of those people who imagines reverse personifications. For example, if that lady were a vegetable, she would totally be an eggplant. Perhaps you look at friends and see colors (Bob's just blue, you know?), animals (I'm an osprey) or brands of cola (Sally is so Mr. Pibb).
The Daily Grind doles out sage wisdom and savory treats
By Kate Trainor
Nancy Rogers bakes the best scones in the city—sans any Queen Elizabeth snobbery. Like Nancy, the scones are sweet but laced with a tart, teasing bite that beckons customers back for seconds. Her favorite phrase? Shut the hell up. It’s not difficult to comply, especially with a mouthful of buttery baked goods.