Meatless Monday: Marrying Meatlessly
You're both young, hot, meatless and madly in love. You decide to live happily, meatlessly ever after. Congratulations. But first, the wedding.
You're both young, hot, meatless and madly in love. You decide to live happily, meatlessly ever after. Congratulations. But first, the wedding.
Kitchen Daily | Posted 11.15.2011
Every Friday, KitchenDaily's editors select a question from our Facebook fans and answer it in this weekly column. This week, we explain the misconcep...
Marilinda Hodgdon | Posted 11.23.2011
I decided to do something very different to make a ratatouille creation that is structurally beautiful, delicious, a bit more healthy in nutrients and fiber, and fast and easy to cook.
Kerry Saretsky | Posted 05.25.2011
Food is definitely identity. It was a Frenchman after all who said: "Tell me what you eat and I'll tell you what you are." Really? He must hav...
Nancy Cavillones | Posted 05.25.2011
Don't go out and buy pre-breaded, frozen eggplant slices, slap some cheese and sauce on it, then serve it up. You can do better than that. Much better. Here's a recipe for you.
Posted 05.25.2011
For the past year, Amanda Hesser, Merrill Stubbs and their team at Food52.com have been running weekly recipe contests, whittling down dozens of reade...
EconomyBites | Posted 05.25.2011
In today's show, we make Pasta alla Norma, the recipe for which we found in The Geometry of Pasta, a book from our friends at Quirk Publishing, anothe...
Meathead | Posted 05.25.2011
If you love "Eggplant Parmesan" as served in most Italian restaurants, you are in for a treat, because this simple grilled version just runs circles around it.
Mary Ann Esposito | Posted 05.25.2011
Truth be told, there are many versions of Eggplant Parmesan. This classic dish seems to have a lot of culinary fans, and now during the height of summ...
Ellen Kanner | Posted 05.25.2011
In this moment, I have to stop bemoaning the oil spill I can't control and be grateful for nature's benevolence, the everyday miracle of this eggplant right before me.
Meathead | Posted 05.25.2011
Wave the flag, light the sparklers, and start the grill. Here are links to some recipes and tips on how to amp up your Fourth of July.
Carl Pope | Posted 05.25.2011
What will happen when farmers shift to the two-gene variety of Bt cotton? As a matter of fact, we know the answer quite precisely based on past experience with drug-resistant pests.
Big Girls, Small Kitchen | Posted 05.25.2011
On Sunday, twelve foodie hopefuls kicked off the first installment of The Food Obstructions' monthly cook-off by gathering at The Gutter, a Williamsburg bowling alley.
Ellen Kanner | Posted 04.14.2012