Katie Workman's Articles
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What Do I Do with Parsnips?
Parsnips are a classic ingredient in some chicken broths and soups, and can also be baked, sauteed, steamed, mashed or pureed, roasted, used in stews and fried.
What Do I Do with Rhubarb?
Rhubarb, a classic produce variety of spring and early summer, is a vegetable that often gets cooked as though it were a fruit, lending its tart flavor to pies, compotes and more.
What Do I Do with Ramps?
Ramps are a wild member of the onion family; during their fleeting season they are wonderful in all sorts of dishes
Relax, It's Just a Layer Cake
The key to picture-perfect cakes? Don’t overmix, don't overbake, and follow these easy assembly tips.
Relax, It's Just Risotto
Once you’ve gotten the hang of risotto, it becomes like a blueprint or a sport of sorts, and then the possibilities are unlimited.
Relax, It's Just an Omelet
There is a particular Zen pleasure in making a pretty omelet — and immediate gratification as well.
Relax, It's Just Butternut Squash
Don’t be intimidated by breaking down a whole butternut squash! Check out Katie’s foolproof how-to gallery for step-by-step tips.
Relax, It's Just an Artichoke
This leafy, multi-layered vegetable may look intimidating, but it's a lot easier to trim, steam and devour than it seems.
What Do I Do with Peaches and Nectarines?
When you’ve got more stone fruit than you know what to do with, you’ll want to figure out how to include them in every meal, in every course.
What Do I Do with Kohlrabi?
This funny-looking cruciferous vegetable can be eaten raw, roasted or steamed; try it in salads or coleslaws or in any of our delicious, easy recipes.
Essential Picnic Checklist
Follow this outdoor dining checklist and you'll be the best-prepared picnicker at the beach or park.
What Do I Do with Zucchini Blossoms?
Zucchini blossoms are fragile and delicately flavored, a little sweeter and more ephemeral than the flavor of the squash itself.
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