Stories

Cucumbers are a key flavor and ingredient for summertime cooking. While we generally think of them sliced or diced, Elle Simone of America's Test Kitchen suggests a new technique: smash them!

The New York Times food writer Melissa Clark talks about the multipurpose uses of Green Goddess Dressing, a tangy take on new potatoes and peas, and a spinach and egg dish perfect for the breakfast -- or dinner -- table.

Chef and pitmaster Michael Symon shares three new recipes for smoked meat dishes that will elevate your summer grill game. Smoked prime rib? Yes, please!

The summer grilling season is upon us! We've collected some of our favorite recipes from A Summertime Grilling Guide from The Splendid Table to entice you and inspire your backyard barbecues, parties, and picnics.

Nigella Lawson is one of the food world's biggest international superstars. In this in-depth conversation with Francis Lam, Lawson explains why she has to defend the honor of home cooking, how snobbery ruins everything, and why her cookbooks feel like conversations.

Not all syrups are created equal, which means they are also not interchangeable. Dan Souza, from Cook's Illustrated, explains how the molecular makeup of different syrups determines what recipes you should use them for sweetness and flavor.

Legendary singer, performer and cookbook author Patti LaBelle is as passionate about food as she is about music. After a full career as a well-traveled superstar, she now shares her culinary experience and knowledge with others by way of a series of cookbooks and recipes including her world-famous sweet potato pie. Contributor Shauna Sever talked with LaBelle about her full life away from the stage -- in the kitchen.

The Splendid Table presents some of our favorite Mother's Day brunch recipes that can be prepared the night before and then cooked the morning of. Make the prep work a group activity on Saturday so that more time can be spent on Sunday relaxing and enjoying your meal as a family.