Articles by Michele Redmond

A popular and inexpensive staple in Mediterranean kitchens, the leek offers culinary flexibility for creating both simple and elegant meals.

In our household, National Sourdough Bread Day, on April 1, reminds us to be generous. My mom’s habit of giving a loaf of sourdough bread to new neighbors or someone needing comfort became a family

Eating together, or commensality, is common — anyone, even animals, can do it — but convivial eating, or fully engaging with someone during a meal, is less common these days. National Nutrition Month is upon us,

Products reviewed: Rösle Kitchen Balloon Whisk, Flat Whisk, Spiral Whisk and Twirl Whisk Deciding which whisk to use involves culinary nutrition science and a hint of physics.  Whisks can mix dry ingredients or aerate and emulsify

In many backyard barbecues, "Let's grill tonight" translates as "Let's eat meat tonight." That's not really surprising since grilled meat products create hundreds of complex aroma and flavor compounds. While grilled vegetables create less of

Really, it's not so bizarre to use vegetables in dessert. Consider zucchini bread and carrot cake. Or, what about red velvet beet cake, sweet potato pudding and avocado chocolate mousse? Dessert tarts made with Swiss

Adding a dash of herbs, a sprinkle of spice and squirt of citrus juice may be great ways to use less salt in the kitchen, but not everyone finds the results of these sodium-lowering strategies

The savory spice-and-nut mix dukkah has Egyptian roots and worldly applications. Traditionally made with nuts, coriander, cumin seeds, salt and sesame seeds, dukkah can also include other seeds such as fennel and peppercorns. The word