There are as many possible sandwich combos as there are foods that you can stick between two pieces of bread.

Cooking vegan impresses on the home cook just how much non-plant food we can do without in our diet—all without sacrificing flavor, aroma, texture and other eating esthetics.

Stock restaurant-grade utensils and cookware for your home kitchen, gotten at a restaurant supply store. Photo from Charles Deluvio at unsplash.

Accidents happen, especially in the kitchen.

Grills just wanna have fun. So, why do we so often disrespect them?

Homemade mayonnaise: an ever so slightly piquant matrimony of egg yolk and oil, waxen and glossy, made by hand this very day.

Guanciale—cured fresh pork jowl—is merely one “odd” cut of meat. Photo from Popo Le Chien.

The claim that a marinade’s acidity “makes the meat tender and juicy” is rubbish.

Elotes, Mexican street corn—and now as American as the 4th of July.

Might you be considering eating more plants in lieu of meats or fish? May I propose that you cook Indian?

This is a recipe for clarified” butter (what cooks in India, who use it extensively, call “ghee”). Photo from Dan Dennis on unsplash.

Into the garbage or compost bin? Nope. Next stop, the stockpot.

Tips (and illustrations) on How to Cut Up an Onion, plus a recipe for French Onion Soup Gratinée.

Top row, a Fresno chile pepper and sprouting garlic cloves. Bottom row, dried garden sage and a cut-open lemon, showing the white pith.

Creamed Honey is especially delicious with strongly-flavored or very pungent cheeses.

Three Sacred Sisters Salad pays homage to the Mesoamerican mix of beans, corn and squash.

A savory spice blend such as Chinese Five-Spice often can work well in a sweet dish, too.

Ten things to cook on the grill, all summer loooong.

Homemade chocolate for dessert.

Baked Cassoulet Beans with Summer Squash and Corn