The latest
Rustic Midtown restaurant Selden Standard has spent more than a decade in the spotlight of Detroit’s culinary scene. The acclaim has as much to do with the front of the house as the back.
I saw this in action during a recent evening when I observed a dinner shift with general manager Paul Fradeneck and the crew that makes Selden Standard run like a well-oiled machine.
Cooking With Embers
I’ve done enough grilling in my life to know how quickly the flames can get out of hand. Flare-ups, excessive smoke and uncontrolled heat are not desirable — and a clear sign that your fire is getting away from you.
Sow Easy: Get Started On Your Garden Now
It’s not too early to be thinking about your summer vegetable garden. The chilly temperatures are moving out quickly, and warmer weather will be here before you know it.
When the Cows Come Home
How Alpine Cooking Traditions Translate Naturally Into the Michigan kitchen of Alpino
A Protein Divided: How to Deal Beautifully With the Bounty of Bulk Meats
“Expecting company?” my husband asks me as I come through the door, juggling a mound of groceries. “You’ve got enough here for an army.”
From Pantry to Plate: The Story of Berkley’s Mongers’ Provisions & The Rind
Whenever I secure a reservation at The Rind in Berkley, I make sure to build in enough time to shop at Mongers’ Provisions first. Mongers’ is the specialty food store that inspired the restaurant, and once around is never enough to take it all in.
Stress Less, Celebrate More: A Chef’s Guide to Holiday Entertaining
We adore celebrating the holidays with family and friends. There’s nothing better than a house filled with laughter and aromas of the foods that bring us together. But, when you add hosting to already challenging to-do lists, it can take your holiday stress to a whole new level. All the shopping, chopping, wrapping and decorating while juggling regular commitments can become overwhelming.
Getting Squashed: Use These Winter Vegetables for Comfort Food
Michael knows just where to find me once he realizes I’m missing. My husband doesn’t need to worry, because I’m only a few booths behind, photographing a table of vegetables. On the way here, he prepares for me to vanish, since it happens on all of our trips to the farmers market.
From Stem to Jar: Simple Ways to Store Summer Flavor
Gardening in spring always brings a rush of hope. I’m eager to see the tender green seedlings mature, which fills me with promise about the season ahead. I spend those lengthening sunny days managing the new growth with countless hours of pruning, watering, staking and harvesting.
Thanksgiving Turkey: Make Time for The Brine
“Hey, how are you? Is this a good time? Really quick, I have a cooking question for you.” It was my son, Aaron, who lives with his wife and kids in Park City, Utah. Many of the conversations I have start with someone asking me a quick cooking question, and my kids are no exception.
A Postcard, A Recipe and A Revelation
On a recent visit to the upscale modern Mexican restaurant in Detroit, I tasted and tasted, trying to determine which chilis created the subtle heat and smokiness? Where was the nuttiness coming from? A nut, seed or both? What makes it so textural and velvety that I want to pour it over everything from eggs to meat?
On the Line
This is where technique meets flavor, and where we explore the how and why behind what we cook.
From the Kitchen
From the Kitchen is a space for kitchen exploration, stories, recipes, and reflections that highlight the deeper role food plays in our lives.
In the Garden
This is where the story of food begins. In the Garden explores the quiet, essential work and techniques for growing what we eat.
