Tommy Werner

It's time to grab spring by the buds. Here's a week of dinners featuring the beautiful spring produce starting to show up at the markets.

A sprouted potato is still safe to eat—use the top loop on a vegetable peeler to scoop out sprouts.

Quickly wilted or left raw, escarole is a great pick for adding something green to your plate at the last minute. And you're probably looking right past it.

You’ve heard of a desert island soundtrack? Here are your desert island kitchen toolkit.

You've lost that loving feeling. But these boneless chicken dinners will win you back.

Cleaning the crevices of a blender often feels like it requires the skills of a surgeon. But not if you know this trick.

After you’ve finished cooking, the cooling rack keeps the crunch in a doughnut, the sogginess out of bread, and the crisp in latkes. But a cooling rack can also be used to heat things up.

Season-wise, we're at a crossroads. Soon we'll be putting pea shoots on everything, wearing pastels, and generally feeling a spring in our step (pun totally intended), but for now, there's still a slight chill in the air. Let's celebrate the last week of winter with lighter versions of some of our favorite hearty dishes.

I don't usually get that excited about radishes. I'll slice them up and throw them on a salad sometimes, and I don't snub them on the crudité platter. But, frankly, radishes have never really been...my thing. That is until a commenter on Epi's Facebook feed suggested a way to prepare the crunchy root vegetables that blew my mind.

It’s Tuesday night and going to the neighborhood grocery store seems about as close as Mordor. This week, you're keeping your grocery bag light with dinners that don't require a lot of ingredients.

I went looking through our recipe archive for hard-to-source specialty vinegars and found some ways to craft your own replacements. If you have even the simplest array of vinegars, you can cherry pick the right one for the job and save some space in the process.

We try new recipes all the time, but there are definitely some that seem to flip us the bird. Below, Epi editors and readers alike air their recipe grievances.

These dinners can easily work their way into tomorrow’s lunch, saving you plenty of dough.

It's the all-you-can-eat fondue party that, thankfully, isn't a fondue party at all.