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.
9 Ways to Turn a Baked Potato Into Dinner
Fat, steaming spuds can be a fabulous main course—they just need a little dressing up.
11 Things You Should Never Put in Your Freezer
The freezer is a lifesaver—except when it kills the groceries you put into it.
21 Magnificent (and Surprising!) Ways to Use Maple Syrup
Drizzling it over your Sunday pancakes is just the beginning.
5 Simple Dinners for September Survival
It's the first full week back into your usual routine—make it easy on yourself with no-stress dinners.
Do You Really Need to Salt Eggplant?
Remember this the next time you pull out that salt shaker.
This Just May Be the Ultimate Way to Eat Eggplant
The Italians knew what they were doing—this sweet and sour dish is deliciously addictive.
The Ultimate Back to School Freezer Pantry
Stock your freezer now to make easing into fall a breeze.
How to Hack a Pizza Oven at Home
Once you learn this trick, you may never order in delivery again.
5 Grillable Weeknight Dinners
Because we're gonna keep summer going, going, going, until it's gone.
3 Great Ways to Use Tomato Skins
If a recipe calls for peeling tomatoes, save those skins!
How to Wash and Prep Leeks
These mild and sweet alliums naturally hide a bit of sand and grit between their layers—here's how to clean them the easy way.
What to Use When You Don't Have Sour Cream
If a recipe calls for sour cream and you don't have it, don't worry—these alternatives work too.
Five Vegetable Swaps To Make at the Farmer's Market
Goodbye, broccoli. Hello, kohlrabi.
How to Use That Lingering Carton of Heavy Cream
Pull it out from the back of the refrigerator.
The Best Way to Finish Pasta Doesn't Involve Parmesan
Grated cheese is great and all, but toasted breadcrumbs add crunch and flavor.
This Weekend: Deep Dive Into Tomato Season
Now is the time to eat your weight in tomatoes.
27 Ways to Use Up a Jar of Jam
Yes, sure, you can spread it on toast. But why stop there? There are so many other ways to get your jam on.