Making butter is pretty easy. You just abuse heavy cream long enough and it starts to separate into butter and buttermilk.

We all know butter makes everything better. Here are my top 4 butters.

A CSA is a great way of exploring new foods, while supporting farmers. Here are some guidelines for picking the right CSA.

The sign of a good cookbook is making more than one recipe in the book, and there are still a lot of intriguing things to try in Rachel Koo's The Little Paris Kitchen.

For curry lovers, this could be a good starting point.

Six interesting ways the French (or at least those around the city of Nice) are environmentally friendly.

Part of the fun with it is all the side dishes: cornichons, pickled onions, mustards, horseradish and various sauces to add or not, as you see fit.

How much hot sauce or mustard does someone need? When is it overkill and when is it simply overwhelming?

Fifty million Americans are now receiving food stamps. Please take 30 seconds and tell Congress to support anti-hunger legislation.

Do you repurpose, reheat, wait for it to turn into a science project or just toss? What are your favorite leftovers?

Shucking oysters is one of those messy, jobs that has a lot mystique to it, but is actually a pretty simple procedure.

Whenever we have a hankering for some good French food in the Hudson Valley, Cafè les Baux is where we're headed.

The Accidental Locavore has had oysters on the brain for several reasons.

The problem with a lot of things on Kickstarter is that once you have them funded, you have to produce them and not everyone is prepared to ramp-up in dramatic fashion.

The King Cake was actually baked and eaten during the Epiphany season (January 6th to Ash Wednesday). But since the U.S. has a short attention span for everything, it's become associated with Mardi Gras celebrations.

We always think that food is the most important, but how you are treated, before, during and after you eat that food, plays a huge role in how the meal is enjoyed.

Now, this may sound crazy, but here's where I think adding chocolate chips makes sense, mostly because they temper the cloying sweetness and add some much-needed texture. Otherwise, you just have mouthful after mouthful of clumps of cream and shards of shell.

2013 will cure you of it and roasting will become one of your go-to meals for company, or even a dinner for a busy day.

Here are the top recipes from 2012. Not surprising, the most popular were also seasonal, so you might have to wait a bit to try some of them. They're all easy and quick, too. What's your favorite or what will you resolve to try in 2013?

The Accidental Locavore wants to relieve some of the stress of the holidays and put a smile on everyone's face. How? Try Holiday Bingo!

Not to start this off on too negative a note, however, this was probably the most unattractive coq au vin the Accidental Locavore has ever made!

For as long as the Accidental Locavore can remember, lollipops have been a Christmas tradition in my family. It's a tradition that has gone on in my family for decades, with friends and family coming over to help on the first Sunday in December.

When I saw the mass of comments raving about the dish from Momofuko online, , I figured I had to try it. With a last-minute plea to bring Brussels sprouts to my friend's Thanksgiving leftover party, it was a shoo-in.

If you're looking for a couple of delicious, no-fuss side dishes, here you go!