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Home Cooking

Home-Cooked Salsa

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

The size and flavor of your tomatoes and your hot peppers matter a lot

Guacamole: Now Inside the Quesadilla

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

2010-07-06-bgskpull.jpg There's something in the promise of a perfectly balanced bite of tortilla, avocado, and cheese.

One and Only Mom

Youth Radio -- Youth Media International | Posted 05.25.2011 | Home
Youth Radio -- Youth Media International

There was a time when I was actually reluctant to eat my mother's home cooking, preferring the artificial hospitality taste of restaurant foods. Now, I cancel on restaurant events without a single qualm.

Take Me To Bed

Elizabeth Rogers | Posted 05.25.2011 | Home
Elizabeth Rogers

Right now, at this very moment, I am having chocolate on a warm, toasted, sourdough baguette. It was my son's dream come true to get up in this morning and make chocolate for breakfast; I'm like a dream mom to even ask for such a thing.

3 Luxury Kitchen Items Worth Loving (PHOTOS, RECIPES)

Pascale Boucicaut | Posted 05.25.2011 | Home
Pascale Boucicaut

After negotiating with my bank account and my own limited counter space, I compiled a list of tools that would enhance my kitchen capabilities.

3 Ways to Find Love in a Kitchen Timer (Cooking Dinner Is One of Them)

Karen Maezen Miller | Posted 11.17.2011 | Healthy Living
Karen Maezen Miller

When your time gets out of hand, when your loved ones turn into strangers and your home life begins to crumble, I suggest you sound an alarm. Pick up a kitchen timer, and turn the dial counter-clockwise.

Recession Recipe: Ground Turkey Penne Bake

EconomyBites | Posted 05.25.2011 | Home

Something I love about casseroles: it's really hard to mess them up.

Making Dessert More Complicated

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

I developed these coffee sable cookies as part of a bite-sized tiramisu dish for a party Phoebe and I were catering.

10 Reasons You Hate To Cook (And What To Do About Them)

Darya Pino, Ph.D | Posted 05.25.2011 | Home
Darya Pino, Ph.D

Knowing the basics and feeling competent in the kitchen can open a world of opportunity to improve your quality of life. But sure, go ahead and hate it if you want.

We Are What We Eat: Putting the Cultural Back Into the Global

Jamie Schler | Posted 05.25.2011 | Home
Jamie Schler

Culture is expressed in both what and how we eat: from ingredients to cooking method to the way it is served and how mealtimes are arranged. Most of us, whether we realize it or not express our culture everyday by what we prepare.

Chocolate Bark: Past, Present, and Future

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

If I had to write tips on how to make successful bark, I think I'd advise: 1) add crunch 2) add salt 3) use a variety of textures. I'm currently making use of these "guidelines" to improvise some new flavors of my old go-to.

The Patriot Cooks

Isabel Cowles | Posted 05.25.2011 | Green
Isabel Cowles

The belief that we can have it all, with no reverence for the natural restraint of seasons and regions, has created a food culture that's destructive for our bodies, our society and our land.

Supper on a Sunday of Hands in the Dirt

Elizabeth Grossman | Posted 05.25.2011 | Green
Elizabeth Grossman

On a week that brought a New York Times feature on robots that can cook ramen, I thought about writing in praise of small, low-tech kitchens -- mine.

Grow Your Own Pizza Garden

Mother Nature Network | Posted 05.25.2011 | Green

Have you ever thought about growing a pizza? You may not be able to grow a plant with pizzas ready to pluck from the vines, but you can grow a family ...

Friday Night is Pizza Night--At Home

Susie Middleton | Posted 05.25.2011 | Green
Susie Middleton

Yeah, I know, I know, you've been good all week. Making dinner every night, bringing your lunch to work; no donut stops (well, almost none). So now it...

Prepping Artichokes (VIDEO)

Rebecca Gerendasy | Posted 05.25.2011 | Green
Rebecca Gerendasy

As The Week of Eating In hits hump day, I thought I would share an easy to prepare vegetable, one I've loved since the day I was first introduced to i...


Anna Lappé | Posted 05.25.2011 | Green
Anna Lappé

As soon as Cathy asked if I would join the week of Eating In, I said "Yes, of course!" I read an advance copy of Cathy's book and loved it, had fun ...

Twice Baked Potatoes with Kale (VIDEO)

Rebecca Gerendasy | Posted 05.25.2011 | Green
Rebecca Gerendasy

When I find a new food I like, I can't wait to get into the kitchen and do something with it. Recently I learned about kale from the farmer who grew...

So Far, So Good

Anna Lappé | Posted 05.25.2011 | Green
Anna Lappé

Problem: lunch date at DUMBO restaurant Superfine with Slow Food USA's Josh Viertel. Solution: Turn a lunch into a picnic (at the office). The Result: Cheaper lunch. Better food. More fun.

Eco Etiquette: Is Wasting Food A Sin?

Jennifer Grayson | Posted 05.25.2011 | Green
Jennifer Grayson

Forty percent of all food produced in the United States is thrown out. Stick to these tips, though, and you'll be a lean, green, at-home eating machine.

Get Cooking With The Art of Eating In

Jerusha Klemperer | Posted 05.25.2011 | Green
Jerusha Klemperer

Cathy Erway made a radical decision: in New York, this capital of restaurants, in this city of buying and spending, she was going to stay in and cook.

Why You Shouldn't Eat Out on Valentine's Day

Andrew Knowlton | Posted 05.25.2011 | Style
Andrew Knowlton

Bottom line: If you love your partner, cook for them.

Of Rice and Men

One For The Table | Posted 11.17.2011 | Healthy Living
One For The Table

Rice and love are forever entwined in my mind. Panisse risotto, came to me when I was heart-broken, and led straight to a risotto-adoring Italian whom I fell in love with and married.

Recession Recipe: Delicious Pesto Bows with Spinach and Sausage (VIDEO)

EconomyBites | Posted 05.25.2011 | New York

Welcome to the first Economy Bites episode to hit HuffPost! This week we're making Pesto Bows with Spinach and Sausage. Aren't you salivating just reading that title?

Umami, No Cheese

Big Girls, Small Kitchen | Posted 05.25.2011 | New York
Big Girls, Small Kitchen

Food people seem to obsess over that perfect taste sensation that is umami -- a self-defining, you've-got-to-experience-it-to-believe-it flavor in this Genovese Pesto Pasta.