Scott Kathan is comprised mostly of char siu, pesto, pulled pork, mangoes, Szechuan dry-fried green beans, and añejo tequila. He's the managing editor of Cook's Country magazine. Scott lives in Somerville, Massachusetts, with his hot wife and unruly children.
DO IT YOURSELF
September 21, 2011 Here’s what to do with your embarrassment of sweet, ripe riches.
More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
May 2005
What we ate, and when and where we ate it, becomes interwoven with who we are and where we came from: our family, our heritage, our friends. In an effort to preserve these heirloom recipes, Cook's Country tested and perfected family favorites for cookies and pies, casseroles and special-occasion suppers, old-fashioned breads, and preserves and pickles.
