Here at HuffPost Green, we think Thanksgiving is a pretty green holiday. It focuses on food and spending time together rather than buying new things. ...
The New Yorker | Adam Gopnik | Posted 11.16.2009 | Books
We say "What's the recipe?" when we mean "How do you do it?" And though we want the answer to be "Like this!" the honest answer is "Be me!" "What's th...
Dana Joy Altman | Posted 11.05.2009 | Living
If you stock your pantry with high-quality basics and foods you love, you won't overspend on last-minute grocery store runs. You'll eat healthier and always be able to throw together a satisfying meal.
Big Girls, Small Kitchen | Posted 11.04.2009 | New York
I would wholeheartedly recommend using this recipe to enhance your next batch of blondies with treats, cut up into pieces, of course, if not bite-sized already.
Craig Meathead Goldwyn | Posted 10.23.2009 | Style
The Chicago Tribune's Christopher Borrelli asked chefs, restaurant experts, and the owners of a food bookstore in Maine: "What were the 10 worst dining trends of the last decade?"
Dana Joy Altman | Posted 10.21.2009 | Books
This book is the kitchen improviser's bible because it lists all the matching flavor affinities for each ingredient! So say you have beets in your fridge and you're not sure what to do with them.
Maria Rodale | Posted 10.20.2009 | Living
Maybe I'm getting old. Maybe I've just done it often enough. Or maybe I am in complete denial. But it's the morning of the dinner and I only just now made a grocery list.
planetgreen.discovery.com | Posted 10.16.2009 | Green
There are many food items that people regularly buy that they could make at home; healthier, cheaper, and tastier. In days past people did not run to ...
The Atlantic Food Channel | By Daniel Fromson | Posted 10.16.2009 | Green
"Spicebush" sounds like something dreamed up by Dr. Seuss. In fact, the plant is a striking shrub that grows about ten feet tall, with glossy emerald ...
Rob Smart | Posted 10.16.2009 | Green
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.
Big Girls, Small Kitchen | Posted 10.14.2009 | New York
Not just Frenchified (the crepe), or Mexican-like (quesadilla), this egg and cheese receipe also resembles a spinach pie (Greek).
Craig Meathead Goldwyn | Posted 10.15.2009 | Style
It's French and it means, roughly, "everything in its place", and it is the best thing from France since Pinot Noir. It can prevent disasters.
planetgreen.discovery.com | Posted 10.09.2009 | Green
Our grandparent's generation didn't use the word green to describe their lifestyle, but many of the things they knew how to do are now considered to b...
Charlotte Safavi | Posted 10.08.2009 | Style
Gourmet is the latest glossy to fall victim to declines in readership and ad revenue. I can't explain this. I can only explain why Gourmet's circulation stood at 977,000 and not 977,001.
Wayne Pacelle | Posted 10.08.2009 | Books
Whether you are a vegan, vegetarian, or committed meat eater, Tal Ronnen's book can help you down the path of higher-quality, good tasting, humane eating.
Joanne Wallenstein | Posted 10.06.2009 | Living
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.
Big Girls, Small Kitchen | Posted 10.06.2009 | New York
As the days shorten, this polenta dish seems like the perfect meeting of my meals to come and those pleasures I will have to leave behind. I am finally beginning to crave rich risottos and dark, meaty stews.
Susie Middleton | Posted 10.06.2009 | Green
It's one thing to see how well an old-fashioned idea still works in a small community. But it's even more exciting to see a concept like bartering take more than a tender toehold in the new economy.
nytimes.com | KIM SEVERSON | Posted 09.30.2009 | Green
Many advocates for better, healthier school food have begun to believe that the only way to improve what students eat is to stop reheating processed f...
thedailygreen.com | Posted 09.30.2009 | Green
Arguably fall's favorite (and most prevalent) vegetable, winter squash can be seen on seasonal menus across the country. Whether simply roasted with b...
Big Girls, Small Kitchen | Posted 09.29.2009 | New York
Potato focaccia bread: not very hard and it really must be made.
self.com | Posted by Merritt Watts | Posted 09.22.2009 | Living
Did you know that snacking on sweet potatoes can help your skin stay clear, smooth and young-looking? The reason: Crayola-colored orange in sweet pot...
Associated Press | Michael Hill | Posted 11.11.2009 | 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...
Craig Meathead Goldwyn | Posted 11.10.2009 | Style
This process, which can take 8-12 hours or more, is the quintessence of smoke cooking. Lazy, slow, easy, fragrant.
Neil Zevnik | Posted 10.16.2009 | Living
I had rarely thought about the ubiquitous walnut, beyond observing it in the occasional salad or enjoying it in baklava. Little did I know that its uses have been innumerable and fascinating for millennia.
Huffington Post | Posted 11.20.2009 | Green