Devra Ferst
Contributor
Devra Ferst is a food and travel writer based in New York City. Her work has appeared in the New York Times, Bon Appétit, NPR, Eater, The Jewish Food Society, and numerous other publications. You can usually find her grocery shopping.
Ingredients
15 Types of Greens and How to Cook Each One
From Italian wedding soup with escarole to green smoothies with kale.
Ingredients
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Expert Advice
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Expert Advice
15 Types of Squash and How to Cook Them
Finally learn the difference between kabocha and red kuri.
Expert Advice
How to Spatchcock a Chicken, Step-by-Step
Butterfly your bird for even grilling, faster cooking, and easier carving once it’s done.
Expert Advice
17 Types of Apples for Cooking, Baking, Lunchboxes, and More
These are the varieties you’re most likely to come across in American markets.
Expert Advice
15 Types of Onions and How to Use Each One
Learn the differences between white and yellow onions, shallots, spring onions, scallions, and more.
Ingredients
14 Types of Lettuce and What to Do With Them
Break out of your romaine rut and explore the wide world of salad greens.
Holidays Events
How to Season a Turkey Perfectly
Pointers for how much salt you’ll need per pound, why glazing is better than basting, our favorite flavor combos, and more.
Expert Advice
8 Days of Passover Recipes, Because the Holiday Doesn’t End at Seder
Not sure what to cook during Passover? This meal plan has you covered with spinach-and-matzo pie, homemade coconut macaroons, and standout “tzimmes” chicken.