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Cookbook

From Clueless Cook to Creative Chef: An Interview With Eli and Max Sussman

Yasamin Beitollahi | Posted 05.25.2011 | Style
Yasamin Beitollahi

The pleasure of cooking no-frills meals is the heart of the Sussman brothers' cookbook, Eli & Max. They serve up delicious recipes that anyone could master and their thoughtful recipes will surely build a beginner's confidence.

Ghoulish Goodies: Your Guide to Cheerfully Eerie Edibles

Kerry Trueman | Posted 05.25.2011 | Green
Kerry Trueman

I'm not sure what's more appalling: the orgy of chocolate candy made from cocoa beans harvested by enslaved children or the avalanche of cheap plastic pumpkin baskets and other landfill-ready Halloween accessories.

Talking About Turkeys

Denise Vivaldo | Posted 11.17.2011 | Healthy Living
Denise Vivaldo

Turned out "Mr. Oh-So-Rich" loved Thanksgiving dinner. Really loved Thanksgiving dinner. The entire dinner: turkey, gravy, pies, potatoes, yams, stuffing. He could eat it every week.

10 World Class Chefs on Twitter Who Make it Sizzle

2morrowknight | Posted 05.25.2011 | Media
2morrowknight

Though nowhere near being a chef myself, I appreciate the care and time put into a great meal, and I am always curious of the cultural significance and history behind the meal in question.

Chef Rocco's Crowdsourced Cookbook Takes Its Cue From Followers' Tweets

Associated Press | Michael Hill | Posted 05.25.2011 | Technology

The media savvy chef (@roccodispirito) is turning to the social networks to help decide which dishes he should include in his new book, devoted to hea...

Whole Grains: Putting White Flour Power On The Run?

Kerry Trueman | Posted 05.25.2011 | Green
Kerry Trueman

The book Whole Grains For Busy People may be an innocently titled paperback with a cheery, wholesome-looking cover, but don't be fooled; the recipes inside are out to subvert the way Americans eat.

How to Make Your Own Holiday Candy

Karen Leland | Posted 05.25.2011 | Style
Karen Leland

I'm a fan of candy and not ashamed to admit it, but I've always done the crunching and let someone else create. This holiday, I decided it was time to step into the confectioner's shoes.