There are many ways to decrease your carbon footprint by changing WHAT you cook for dinner: eat less meat, use local vegetables, grow your own, etc. B...
Nancy Cavillones | Posted 02.27.2009 | Style
Don't go out and buy pre-breaded, frozen eggplant slices, slap some cheese and sauce on it, then serve it up. You can do better than that. Much better. Here's a recipe for you.
Louise McCready | Posted 10.16.2009 | Green
David Chang: I'm not an economist, so I'm not the one to say anything about this, but it's going to be very difficult to feed everybody when America doesn't produce food anymore
planetgreen.discovery.com | Posted 02.12.2009 | Green
Turn off the Oven Early There is no need to blast your stove on high the entire time your pizza is in there. You can cook the food in the oven's resid...
Tim Zagat | Posted 02.07.2009 | Style
At a time when many Americans are overweight, the trim First Family should serve as models of healthy eating balanced with regular exercise.
Jesse Kornbluth | Posted 02.06.2009 | Living
Ten hasn't been in our kitchen long, but it's already muscled out some formidable competition. Soon, I suspect, it will be our go-to cookbook.
Graham Hill | Posted 04.15.2009 | Green
Bittman's recipes are frequently 'flexitarian' -- that means they are good to make either with or without meat.
Amy Ephron | Posted 01.23.2009 | Living
Jamie Oliver thinks "fruit is lovely", he uses words like "drizzle" and you sort of feel like he's in the kitchen with you. We're going to try a version of a recipe from his new book at out Christmas dinner as one of the desserts.
Vivian Norris de Montaigu | Posted 01.15.2009 | Living
Turn the TV off during the next few weeks, don't check your email, and lose the Blackberry. Take a few days off and have some real vacation time.
One For The Table | Posted 01.12.2009 | Style
If you want to cook pears from raw, then buy them rock-hard -- which, I am convinced, is what the canny canners do anyway.
Sophie Brickman | Posted 01.11.2009 | Style
The real purpose of teaching how to turn vegetables is to put culinary students through hell.
Karen Leland | Posted 01.03.2009 | Style
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.
Erica Jong | Posted 12.27.2008 | Style
Some years it was steak, some years it was my grandmother's home cooked meals. I never learned her amazing recipes because I had to not cook to be free. I can cook in my next life.
Marilyn M. Machlowitz | Posted 12.27.2008 | Style
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.
Ani Phyo | Posted 12.26.2008 | Style
Watch Ani Phyo make Pad Thai inspired noodles on YouTube. You can also watch it on the new VegNews Magazine website. For the recipe, please visi...
Giulia Melucci | Posted 12.24.2008 | Style
I like to be the cook in my relationships. When I'm not slaving over the stove for some boyfriend or other I'm not sure what I have to offer.
Mark Bazer | Posted 12.18.2008 | Entertainment
Top Chef winner Stephanie Izard recently appeared on a talk show I host in Chicago at the Hideout called The Interview Show. Here is video of the interview.
Liz Neumark | Posted 12.12.2008 | Style
This fall, within the period of a few weeks, I fed Bill Clinton, George W. Bush and Barack Obama. First thing a good New York foodie will ask is what did they eat.
Sophie Brickman | Posted 12.11.2008 | Style
I researched and discovered that "SeasonShot" is, indeed, a product. It's tagline? Ammo with flavor. Zing. Palin country.
Kelly O'Reilly | Posted 12.08.2008 | Style
This is a hardcover version of the perfect mother, a comprehensive encyclopedia poised to become your apartment's version of those dirty old red and white tomes touting butter and beef Wellington that punctuated the holidays of youth.
Karen Leland | Posted 12.04.2008 | Style
It's hard not to like a man (or a cookbook) that so obliviously celebrates the joy of food, and the effort required to make a great meal.
Sophie Brickman | Posted 11.21.2008 | Style
Don't want to eat an establishment where mice and rats rule the kitchen? Go browse those establishments that have received Golden Apple Excellence in Food Safety Awards.
Josie Garthwaite | Posted 11.16.2008 | Green
Chef Karen Jurgensen learned the tools of her trade in forward-thinking restaurants and catering kitchens in the 1980s. She now advocates for local food in restaurants and teaches folks how to craft seasonal menus.
Sophie Brickman | Posted 11.15.2008 | Style
A thought then clanged in my head: as a culinary student whose mind focused on the culinary arts more than 50% of each day, was I now a foodie?
Sophie Brickman | Posted 11.06.2008 | Style
Now almost done with the first level of culinary school, I found myself on the plane to Austin equally excited about the music festival I was going to as about the food.
Chelsea Green | Posted 02.27.2009 | Green