I'm always impressed by how elegant and beautiful Ina Garten's tablescapes look on her show (and in person). As quarter-life cooks, we don't usually think about the table first.
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With a little creativity, and an eye toward vanquishing waste in our lives, we can make use of more of our food before it goes to waste....
When you're sick of all the rich holiday food, try this simple, healthful, and colorful dinner for relief: Dark Black Beans with Yellow Rice, Green Avocado, and Orange Sweet Potatoes.
One part of No Impact Week last week was to focus on eating local, sustainable and/or organic food in order to be conscious of the eco-footprint of wh...
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.
When the patties I ordered at Cafe Colonial arrived, I took one bite of them and was reminded in both taste and texture of these Sweet Potato Black Bean Burgers.
It's been a tough month for cooks. First I learned that Sheila Lukins, beloved creator of The Silver Palate, had died. Then I learned that Conde Nast was folding Gourmet.
With the economy still in recession, more American families are eating at home rather than eating out, but most aren't making hearty, traditional meals on the stovetop or in the oven. They're nuking.
We must find creative ways to reintroduce food in its broadest sense to children's everyday activities, starting with school, in order to close the knowledge gap between farm and plate.
I recently received a care package that contained your Oatmeal Chocolate Chip Bite-lettes. I had never had them before and they are such a welcome treat!
Farm-fresh fruits and veggies make the summer scrumptious. So keep the summer flavors coming all winter with these delicious canning videos. Make sure...
"Personal responsibility" is used as a smoke screen to cover the tracks of industrial food, tracks that run roughshod over the mirage of choice and personal responsibility.
Instead of consulting the Kama Sutra, I leaf through Ina Garten's Barefoot Contessa and my husband is served something hot and steamy.
As I prefer a well-prepared meal with beautiful, whole ingredients, I prefer a well-written book with beautiful, thoughtful ideas. After consuming either of these, I am well nourished.
The ability to cook gives me options that non-cooks don't have, and what is autonomy about, if not having options?
Cooking for ourselves is something people did for hundreds and hundreds of years and now we don't do it. The loss of this in our culture strikes me as profound.
CONCORD, N.H. — Eating at home can save you some cash, but beware the calorie cost.
Though restaurants often take the blame for portion distort...
Home-cooking may be on its way to becoming an oxymoron. It may only be Baby Boomers like me who still feel a smidge of guilt at not doing it all ourselves.
Day after day, night after night, I schlepped along Laurie Colwin's Home Cookin in my bag, and if I found myself stuck on the Number 6 Local, I'd take it out, read it, and laugh.
Right now, consumers across the country are looking for ways to cut back. Luckily, some of the best ways to save money are also simple steps toward living a little greener.
Every year around this time, my partner and I pack up the car with too many books, cooking tools, and our very large dog, and we head north to centra...
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