Articles by Jill Melton

Bright, fresh green herbs awaken our senses after a delicate spring. Grassy licorice basil, bright cilantro, earthy thyme, chives, mint and arugula all simply sing in beautiful herb sauces. Unlike many classic sauces that require

Scrambled eggs may be the simplest of dishes to make, but that belies the alchemy the egg possesses when whisked into a frenzy with fat to create an emulsion. That’s the versatility of the egg.

Ingredients 1⁄3 cup pine nuts 1 pound ground lamb 1 egg 1⁄3 cup raisins 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 ciabatta rolls Fresh arugula Feta yogurt

If velvety béchamel sauce suits French food, tangy yogurt sauces befit Mediterranean cuisines. While yogurt is a relative newcomer to the United States, many cultures have relied on yogurt for centuries — not just as

The French may be credited with developing the sophisticated art of sauce making, but the midcentury rise of canned soup gave homemade sauces a reputation for fussy and dated cooking. Today, millions of baby boomers

I love fall at the farmer's market, possibly more than summer. Recently, hearty, leafy kale and brilliant pink-speckled October beans had a grand showing. I bought more of both than I could possibly use, but

There's a French word making its way through the culinary scene: terroir, meaning the land or "a sense of place." It often appears in the context of wine; however, it also pertains to certain foods.