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.
12 Tropical Coconut Recipes
Because we're not all lucky enough to be lounging on a beach right now.
How to Buy the Right Onion Every Time
Crying in the onion aisle? Here's some solace: A complete guide to buying—and cooking with—the right onion.
Up Your Cake Game With Buttercream 101
Because frosting really is the most important part of a cake.
What to Cook This Weekend: Lighter Meals for Brighter Days
It's been a long winter of rich stews and heavy braises. Let's start to lighten the load.
Get That Eggshell Out of Your Cookie Dough
It's a natural hazard of baking, but the solution is simple.
Our Favorite Chocolate Chip Cookies
It's hard to pick just one favorite. So we picked eight.
Decoding the Secret Language of Egg Cartons
Are those eggs really "extra large"? What does an "omega-3" egg have that others don't? Here, we unscramble the jargon.
A Cheap—Yet Luxurious—Weeknight Dinner
Steamed mussels are easy, inexpensive and eco-friendly. In other words, they're sort of perfect.
White Wine in the Winter? Absolutely
Ever have a friend scoff at you for ordering a glass of white wine in February? Next time, tell them what's really up with winter whites.
The Only 3 Skillets Your Kitchen Needs
Say goodbye to that frittata pan—these are the only skillets you need.
Our Best Avocado Recipes
While you could just hack one in half and take a spoon to it, there are countless ways to enjoy an avocado.
Vanilla Beans: They Keep Giving and Giving
Those scraped out, spent pods have a whole lot more loving to give.
The Only Three Cooking Oils Your Kitchen Needs
You could stock your kitchen with bottles of sesame, safflower, peanut, and sunflower oil. But the truth is you really only need three to cover your bases.
6 Tricks to Use Stale Tortilla Chips
Tortilla chips go stale fast. Don't throw them out: put that sad, half-empty bag in your pantry to good use.
The French 75 Isn't What You Think
While the rest of the world makes this classic Champagne cocktail with gin, bars in New Orleans go a different way.
Better Pancakes for a Better Morning
Whether you call them flapjacks or hotcakes, or prefer crepes to blintzes, the best mornings always start with pancakes.