Tommy Werner
Producer
Natural wine lover, amateur cartoonist, rock and roll trivia nerd, and usually found somewhere near creamy peanut butter.
I Cooked Soft-Shelled Crabs For the First Time
And found, well, they’re a piece of cake. Crab cake.
Simple Seafood Suppers
With spring's arrival, it's time to turn to lighter fare, like these easy seafood dinners.
This Mother's Day, Don't Bother Your Mom With Cooking Questions
We're here for you on Mom's day off.
7 Potato Dishes That Cook at the Speed of Light (Almost)
Forget about the time-consuming gratins and mashed potatoes. These dishes deliver your potato fix fast.
What to Cook This Week: Spring for Big Flavors
This week’s dinner game plan is all about bold flavors and uninhibited eating.
What's the Deal With Red Pepper Flakes?
Red pepper flakes are the centerpiece to any pizzeria's table. One writer got the shakedown on what they're all about.
15 Ways to Use Cream Cheese
If the only thing you ever do with cream cheese is spread it on a bagel, you're missing out.
40 Parsley Recipes, from Meaty Dinners to Herbaceous Salads and Sauces
You bought a bunch of parsley and only use a tablespoon's worth. Here's how to use up the rest.
Ingredient Spotlight
10 Ways to Cook With Watercress
Spicy like arugula and sturdy like spinach, watercress is a green that can do almost anything. Use it to build the base for a soup, add crunch to a salad, or give anything (anything!) a peppery finish.
How to Make Crispy, Crunchy Fruit and Vegetable Chips in 5 Minutes (Or Less)
Buh-bye, clunky dehydrator! To make a healthy snack from the produce aisle, we're turning to the microwave.
6 Things You Need to Know Before You Buy (or Use) a Microwave
Of all of the kitchen appliances, the microwave is the most misunderstood. One mad scientist turned an empty office into a microwave mythbusting lab and put the most common microwave misconceptions to the test.
Will It Pizza-Fy?
The best way to make (almost) any food better? Turn it into pizza, of course.
The Wildest PB&J's on the Internet
The original framework of fatty element to sweet element has endless tweaks. Here's just a few of the craziest ones we found with your help.
What to Cook This Weekend: Toasty, Roast-y Foods
Toast to the end of winter (please?) with comforting, roasted recipes.
How to Make Anything Taste Like Falafel
Falafel-spiced nuts were just the beginning for this writer, who found a way to make everything—chicken! soup! lentils!—taste like the hottest, crispiest, spiciest fritters in town.