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The highly nonstandard yet endlessly iconic Katrina Army Base Stew.
Katrina Cooks Something Healthy and Is Amazed at Herself
KP Cooks: "What if I made Korean Army Base Stew with healthy ingredients?" more
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Who knew all you need to overcome hate is garlic, butter, and a lot of wine?
How I Learned to Stop Loathing Mushrooms, or Why Diversity Is Good
KP Cooks: A mushroom skeptic learns the secret to turning dreaded fungi into something delicious. more
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Thank you Aunt Helen.
Aunt Helen’s Summer Pineapple Dessert, Plus a Bean Salad to Justify It
KP Cooks: Two summer favorites, one borrowed from an Aunt Helen and another born from improvisation. more
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No Churn-All Burn Super Patriotic Ice Cream for Semi-Lazy Patriots
KP Cooks: You can keep it simple or make it way more complicated than it needs to be, but the goal remains a defiant ice cream full of fireworks. more
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More manifesto than recipe, this complex and time-consuming process is the new definition of hostile comfort food.
Smoke Your Mac, and Embrace the Many Cheeses of Mystery
KP Cooks: Prepare yourself for a brown, bubbly, and irresistibly cheesy dish. more
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Pâté has been around for over 2,000 years, and with good reason: It’s simple, keeps well, and will please the barbarians at your gates.
Chicken Liver Pâté the Very Easy, Very French Way
KP Cooks: A humble ingredient takes center stage. more
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You know you want it. Well, maybe you don’t.
The Joy of Spam: Embracing an American Icon While Keeping It Away
KP Cooks: A fresh look at Spam, from maligned meat to pantry staple. more
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Ravioli predates the Renaissance by a century. Perhaps it caused it?
On Becoming a Qualified Pasta Maker of Inestimable Memory
KP Cooks: A successful dish requires unwavering emotional and financial investment. more
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Yes, more kringle, please.
Kringle and Lefse, Scandinavian Staples for the Holidays
KP Cooks: Kringle and lefse bring Scandinavian can bring warmth to holiday tables this season. more
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Skirlie, a traditional Scottish dish of oats made with white onions and garlic, can be a tasty side dish for Thanksgiving or a wonderful stuffing for turkey.
A Very Scottish Thanksgiving, Or Just Eating Well with the Right People
KP Reads: Thanksgiving, Scottish-style: tea, toast, and tales from a Glesga kitchen. more
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A Farewell to Fishiness — Just Brine and Bake
KP Cooks: I swore off fish—until a sushi chef’s knife skills brined me back. more
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Cooking over fire is the traditional method for making paella and, in many ways, the easiest.
Paella Valenciana: The Ever-Ennobling Ancestor of Our Most Worthy Rice Dishes
KP Cooks: I have these two crazy and terrifying friends who make paella like nobody’s business. more
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Global warming is no match for these babies.
Ice Cream Sandwiches for These Scorching Summer Days
KP Cooks: The ideal chilled treat for these scorching summer days. more
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No Churn-All Burn Super Patriotic Ice Cream for Semi-Lazy Patriots
KP Cooks: You can keep it simple or make it way more complicated than it needs to be, but the goal remains a defiant ice cream full of fireworks more
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For That Special Someone: Slimy Green Potato Crust Quiche
KP Cooks: potatoes can make a delicious crust for a creamy quiche, blending fresh veggies and cheese into breakfast bliss. more
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Individual chicken pot pie with puff pastry crust.
A Pot Pie For All Seasons, or at Least This One for Right Now
KP Cooks: Chicken pot pie is a timeless comfort food blending flaky crust and a savory filling. more
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How to Chop an Onion Without Crying and Other Life Lessons
There is only one surefire hack to prevent crying over onions. It’s easy — just get your heart broken a few times. more
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From lattes to candles, soaps to pie, there’s no limit to how one may indulge in pumpkin spice’s warm, comforting nature.
Pumpkin Spice Coffee Cake, Your Strongest Weapon Against the Winter
From lattes to candles, soaps to pie, there’s no limit to how one may indulge in pumpkin spice’s warm, comforting nature. more
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Ripe summer peaces at a local farmers market
Enjoying the Peachy (and Veggie) Bounty of Farmers Markets
KP COOKS: To celebrate late summer and the abundance of fresh fruit and produce from local farmers markets, here are three recipes featuring both. more
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It’s somewhere between sausage, clam, and something else entirely.
Geoduck Farci: Giant Sautéed Clam Stuffed in Its Own Skin — No, Really
Every food you eat is located on a spectrum between the familiar and the unusual. Favorite foods should always be the same, especially at breakfast. Every morning, it’s gotta be Pop-Tarts, … more
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