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The Busy Home Cook's "Secret"

Nancy Cavillones | Posted 05.25.2011 | Home
Nancy Cavillones

So, the "secret" is not really a secret -- it is a time-honored tool in a good home cook's arsenal. Are you ready for this? It's called menu planning. Painfully obvious, no?

Too Busy To Cook?

Maria Rodale | Posted 11.17.2011 | Healthy Living
Maria Rodale

By guest blogger Ayala Laufer-Cahana, MD, physician (pediatrics and medical genetics), artist, serious vegetarian home cook, mother of three active sc...

Ordering Wine on New Year's Eve (Plus a great Hoppin' John Recipe!)

Kurt Michael Friese | Posted 05.25.2011 | Home
Kurt Michael Friese

Here are a few pointers to help you pick what's right for you.

Astoria Characters: The Two-Time Immigrant

Nancy Ruhling | Posted 05.25.2011 | New York
Nancy Ruhling

Garo Apanian opens his candy-apple-red laptop. "Let me show you the apartment where I was born," he says. "It's a beautiful building." The image that appears is of Beirut.

The Origins -- And Future -- Of Modernist Desserts

Adam Gopnik in the New Yorker | Posted 05.25.2011 | Home

Leafing through books at the neighborhood cookbook store, I slowly became aware that our dessert modernism sprang from somewhere else, and had a more ...

How To Host A Holiday Finger Food Party

Big Girls, Small Kitchen | Posted 05.25.2011 | Home
Big Girls, Small Kitchen

By reducing our holiday party menus from ambitious dinner courses to small bites and little sweets, we get to focus our time and space on the most perfect dishes in our repertoire.

Planning Your Holiday Menu? Try Cooking Mangalitsa Pork Sous-Vide

Liza de Guia | Posted 05.25.2011 | Home
Liza de Guia

Over the last few days, I've been going back and forth on what I'm going to serve for my holiday dinner. I really want to do something different and s...

Secrets Of Holiday Prime Rib On The Grill

Meathead | Posted 05.25.2011 | Home

Read more recipes, techniques, tips, product reviews, and reports from Meathead's kitchen and grill deck at A note to vegetarians ...

Best Cookbooks 2010

January Magazine | Posted 05.25.2011 | Books

Editor's note: this is the second segment of January Magazine's Best Books of 2010 feature. The first was Books for Children and Young Adults, which r...

7 One-Ingredient Appetizers

Nick Evans | Posted 05.25.2011 | Home
Nick Evans

Over the holiday season, you can never have too many snacks for people to munch on. It's inevitable that you'll have a few extra mouths to feed or ma...

How to Cook a Goose

Maria Rodale | Posted 05.25.2011 | Home
Maria Rodale

When I think of roasted goose, I think of the holidays of yore, when the only light was from the fireplaces and candles, and we were all living in tune with the rhythms of nature because there was no other way to live.

4 Generations of Liver Dumpling Soup

Kurt Michael Friese | Posted 10.05.2011 | Home
Kurt Michael Friese

Every family has a dish, or more than one, that speaks volumes of family history. The aroma brings back memories so powerfully that a single whiff can bring a nostalgic tear to a grown man's eye.

HuffPost's Greatest Person Of The Day

The Huffington Post | Amy Lee | Posted 05.25.2011 | Impact

Doing what you love can lead to the career you dreamed of as a little kid. Just ask Jessi Walter, who left Wall Street to launch her own business orga...

12 Most Memorable Meals and Restaurants of 2010 (SLIDESHOW)

Sue Frause | Posted 05.25.2011 | Home
Sue Frause

don't feature

How to Cook Savoy Cabbage and Love It!

Maria Rodale | Posted 05.25.2011 | Home
Maria Rodale

Fooey is savoy cabbage that is boiled and then sautéed with garlic, topped with a crispy anchovy mixture and a fried dried cayenne pepper. It's hot, it's salty, it's cabbage-y and crispy at the same time.

Gluten Dairy, Soy, Nut and Egg-Free Spritz Cookies

Elizabeth Gordon | Posted 05.25.2011 | Home
Elizabeth Gordon

Happy holidays, dear reader. I hope that you have an easier time with the spritz than I and that you enjoy every last crumb of these cute little cookies.

Barbecue & Grilling Holiday Gift Guide

Meathead | Posted 05.25.2011 | Home

Here are some of the coolest tools I've tested over the past year. If there's an outdoor cook in your family, put any of these under the tree and you will eat better as a result.

Five Reasons Why Preserving Summer Fruits Like Grandma Is Green

Karin Kloosterman | Posted 05.25.2011 | Green
Karin Kloosterman

I say we need a revolution -- one where people spend less time at shopping malls, and more in the kitchen.

An Expensive Kitchen Story

Patrizia Chen | Posted 11.17.2011 | Healthy Living
Patrizia Chen

I decided to indulge and present myself -- and by osmosis those who will attend my festivities -- with a well-deserved and long-awaited gift. A professional stove is something I've wished for my entire life.

Dear Santa: Todd English's Holiday Give and Get List

Meredith Barnett | Posted 05.25.2011 | Style
Meredith Barnett

Todd English's holiday give and get lists are, not surprisingly, inspired by things he loves (good food, drink and family) and things he longs for (time), with a few surprises thrown in for good measure.

Farewell McFake Ribs, Hello Amazing Ribs Sandwich

Meathead | Posted 05.25.2011 | Home

On Sunday the McRib sandwich vanished until who knows when. A culinary sleight of hand mixed with marketing magic and millions of adoring fans, hotcakes wish they sold this well.

The Biggest Name In Food You've Probably Never Heard Of

AP | SUZETTE LABOY | Posted 05.25.2011 | Home

FORT LAUDERDALE, Fla. — It's hard to imagine, but Art Ginsburg has spent 30 years quietly turning himself into an unlikely food celebrity, an ic...

How to Make Italian Sausage

Maria Rodale | Posted 05.25.2011 | Home
Maria Rodale

When I first married into an Italian Catholic family, I thought it was downright weird that they would wait to go to church at midnight, Christmas Eve, so that they could come home in the middle of the night and eat sausage.

PHOTOS: FOOD AS ART: Modernist Cuisine's Artistic/Scientific Cookbook

Posted 05.25.2011 | Arts

When Chef Ferran Adria says "this book will change the way we under stand the kitchen" about your cookbook, you can basically rest assured you'll be l...

Latkes: The World's Best Potatoes

Meathead | Posted 05.25.2011 | Home

The absolute most perfect use of potatoes is to turn them into potato pancakes, which have crunchy mahogany edges, crispy golden midsections, and tender, rich, meaty interiors. They are hash browns on steroids.