Jonah Reider

Jonah Reider lives in New York City, where he runs the Pith Supper Club out of his apartment and writes a bi-monthly column for Food & Wine. Through cooking, writing, traveling, and entrepreneurship, he is constantly excited by the magic of do-it-yourself hospitality.

The most important thing? Keep calm—and keep it simple.
Master the almighty Baking Steel, and your food will come out crispier, crunchier, and just plain better.
All you need is a pile of napkins and a pickle straight from the jar.
The rich spirit, made with a centuries-old tahona, helps me pretend I'm in idyllic agave fields—or really anywhere besides my apartment.
No matter what size your kitchen is, your cooking gear, tools, and pantry items can easily overwhelm your space. Here's how to streamline your kitchen set-up.
Because water is the least interesting thing you can put in your ice-cube tray.
The mortar and pestle deserves prime real estate on your kitchen counterand not just during pesto season.
Affordable, reusable linen napkins do a better job of keeping your hands clean, your table beautiful, and your cleanup quick.
Five genius ways to use deli containers, from storing herbs to whipping up salad dressing.
Here's how to preserve peak-season peppers (in fat or acid) so you can enjoy them all year long.
Here are four simple, delicious uses for the broiler—from blistered vegetables to three-minute desserts.
The six secrets to flavorful, velvety blended soup—no matter what's in your pantry.
How to get super-crispy, perfectly tender fish—and lots of time to actually enjoy your dinner party.
Yogurt is the best ingredient you already have in your fridge. Fancy yogurts are great, but my go-to is the inexpensive, full-fat cow’s milk kind.
Use inexpensive tools to serve super-flavorful, tender proteins—like a $10/lb. short rib that tastes like wagyu carpaccio.