Sheela Prakash
Contributor
Sheela Prakash is a food and wine writer and recipe developer, as well as a registered dietitian. A longtime editor at Kitchn, she has also been on staff at Epicurious and Food52. Her writing and recipes can be found in numerous online and print publications, including Serious Eats, Tasting Table, The Splendid Table, Culture Cheese Magazine, Clean Plates, and Slow Food USA. She received her master’s degree from the University of Gastronomic Sciences in Italy and holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust.
Is It Safe To Freeze, Thaw, and Re-Freeze Meat?
So your night didn't go as planned and you have some previously-frozen meat in your fridge. Do you throw it back into the freezer? Or do you have to throw it in the trash?
What to Cook This Week: Take One Last Bite Out of Spring
Scramble to finish your spring cooking bucket list before you take a deep dive into summer.
An Obsessive's Guide to Buying and Cooking With Honey
When our writer fell in love with honey, she fell in love hard—and her cooking life became all the better for it. Now, she shares how you, too, can become a honey addict.
10 Reasons You Should Never Throw Away a Stale Baguette
Did that baguette get a little too crusty? That happens. Luckily, baguettes are almost as useful stale as they are fresh.
Your Pizza Stone Is Good for More Than Just Pizza
Sure, it'll make a mean margherita, but that stone can do a whole lot more.
The Pantry Item That Instantly Makes Cocktails Better
Toast? Great. PB&J? No complaints. But those jars of fruit in your pantry can be put to a more decadent use, too.
A Fresh, Light Italian Recipe for Every Night This Week
Asparagus, ramps, radishes: the good stuff is finally rolling into the farmers markets. This week, cook your way through it Italian-style. Why? Because Italians do a lot of things better—gelato is one of them, spring is another.
The Finishing Touch That Upgrades Bread, Fish, Vegetables, and Everything Else
The Middle Eastern nut and seed blend dukkah is easy to fall in love with—because there's almost nothing you can't sprinkle it on.
How to Buy and Store Garlic
Garlic. Everyone uses it, but do you know the right ways to buy and store it?
The Secret Ingredient Your Tomato Sauce May Be Missing
It's a little controversial, but all the most balanced tomato sauces have sugar—sometimes naturally, sometimes not.
The Right Way to Prep Fava Beans
Springtime means splurging on fresh favas. But since each bean comes wrapped in a thick outer skin, they require a bit of prep. Here's how to tackle your bounty.
Can You Use a Wood Cutting Board for Meat?
Two experts weigh in on which cutting boards to buy, and how to take care of them.
3 Surprising Ways to Cook With Carrots
Can carrots can go beyond soup and salad? We'll let these recipes for carrot pizza sauce, carrot pickles, and carrot steak—yes, steak—answer that.
Think You Know Carrots? Here's the Real Dirt
Everybody's favorite root vegetable is a little more mysterious—and a lot more delicious—than you think.
The Three Knives You Want
It doesn't have to always been about what you need—after the essentials, don't be afraid to squeeze in a few wants.
4 Ways to Use a Leftover Ham Bone
A ham provided you with a big feast. Now let the bone provide you with another.
Here's Your New Easter Routine
Escape the old routine and try something new for a change.
How to Put Supermarket Rotisserie Chicken to Work
Take note: this store-bought convenience can save your weeknight dinner.
Inside NYC's Best Rare and Vintage Cookbook Shop
The legendary cookbook seller has a brand new storefront. But the books on the shelves are old as ever.