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What do you know about Jackson Pollock, the famous American artist? That his canvases look like splatters of chaotic color? That he was considered rather wild, and struggled with alcoholism? All of this is true, but it’s not the full picture of the artist and his life. He was also an avid cook, and a lover of good food, which shades in some fresh nuances to his life and work, explains Robyn Lea, the author of a new book about Pollock and his cooking, Dinner with Jackson Pollock.

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Going Paleo doesn’t mean giving up sushi — especially if you make it yourself. Temaki (seaweed-wrapped hand rolls) make a regular appearance in our household because I usually have all the ingredients in my refrigerator and pantry. I simply chop up a few vegetables and make a simple crab salad before hollering at my family to assemble their own no-cook meal.

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When it comes to doing the dishes, I will give my husband this: he’s better than he used to be. When we first met 15 years ago, he purposely wouldn’t wash the backs of plates, claiming “they don’t get dirty,” a lazy plea that was so easily disproven he couldn’t keep it up for long. So although he thankfully now washes the entire plate, it doesn’t mean the road to thoroughly washed dishware has been easy, or that he’s somehow become a person who doesn’t hate doing dishes.

No, he’s a reluctant dishwasher for life. Perhaps you, the enthusiastic cook, live with one too? Whether it’s a partner, a relative, or a roommate — or maybe it’s you! — these five conditions will be very familiar to you.

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Crêpes with Strawberries and Pastry Cream

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Are you making a traditional lasagna filled with layers of creamy béchamel? Maybe you are cooking a quick beef and Chinese broccoli stir-fry for dinner with a sauce that’s loaded with ginger and garlic? Or perhaps you’re considering making a sweet, thick vanilla pastry cream to fill a fruit tart this weekend?

In most cases, the secret to a thick sauce (or filling) that coats food evenly is starch, whether plain flour, cornstarch, tapioca starch, or even arrowroot starch. Here’s why these starches do the job so well.

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Back when I was working graveyard shifts as a hospital pharmacist, cooking dinner was the absolute last thing I wanted to do when I got home. Fortunately, I learned that I could quickly toss some ingredients into my slow cooker and pass out, confident that I’d wake up when things started smelling good — like these slow-cooked, Asian-spiced ribs.

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Q: If I buy fruits or vegetables at a grocery store in cans that are very large (6 pounds) — whole-kernel corn, for example — can I open them up and put them in pint jars and reseal them in a hot water bath?

Sent by Linda

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