The Delicious Creations of a Hot, Young Chef
Yasamin Beitollahi, one of the hottest chefs to emerge in years, is a world thinker, a world traveler, and a world connector.
Yasamin Beitollahi, one of the hottest chefs to emerge in years, is a world thinker, a world traveler, and a world connector.
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.
John DeBellis | Posted 10.29.2009 | Comedy
Moose stew! It's the perfect darn meal for Republican families with stomachs as stubborn as their values. You betcha!
Big Girls, Small Kitchen | Posted 10.28.2009 | New York
Broccoli-in-Garlic-Sauce Fried Rice is one of those leftover dishes that doesn't quite feel like leftovers, since it really is different than what came before.
Melissa Biggs Bradley | Posted 10.27.2009 | Style
Don't judge the cookbook Park Avenue Potluck Celebrations by its cover, but by what it serves up--easy to make comfort food with a philanthropic benefit.
Denise Brodey | Posted 10.22.2009 | Books
We are a nation of armchair dieters, who love to curl up with a good dieting guide. What do you consider sane, fresh, new required-diet reading?
Susie Middleton | Posted 10.17.2009 | Green
One hard lesson I learned this year--if you're going to grow or harvest a lot of your food locally and seasonally, you must learn how to preserve it, or much of it will go bad.
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).
Brigitte Mars | Posted 10.14.2009 | Denver
Winter squashes are warm, alkaline, and sweet with anti-inflammatory, energy tonic and immune enhancing properties. Here's a recipe for winter squash soup.
Ellen Kanner | Posted 10.12.2009 | Green
Namaste, as yogi know, is Sanskrit for I honor the light in you, you honor the light in me. This week, Diwali, the Hindu festival of light, honors th...
Maria Rodale | Posted 10.10.2009 | Living
All during a recent four-hour meeting in New York City I smelled chicken and gravy. Suddenly, all I could think of was chicken and gravy -- and getting a hold of some as soon as possible.
Neil Zevnik | Posted 10.08.2009 | Living
Winter squash, of which butternut squash is simply one of innumerable varieties, tend to be somewhat daunting to the modern cook, and are therefore generally underused and underappreciated.
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.
Maria Rodale | Posted 10.06.2009 | Living
Sometimes you just need a fresh vegetable accompaniment to a meal, and the refrigerator is either empty or pathetically filled with rotting, shriveled produce. Usually, all that's left standing are the carrots.
Maria Rodale | Posted 10.03.2009 | Living
The best apples for sauce are the ones that are tart, and too mangled to make good regular eating. Sure, you can make pie with them, but applesauce is healthier and easier to freeze.
2morrowknight | Posted 10.02.2009 | Media
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.
Daniel Shumski | Posted 09.29.2009 | Style
Any idiot can do this. Because, really, I'm nothing if not any idiot.
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...
Maria Rodale | Posted 09.25.2009 | Living
The other day I woke up in the morning with a eureka moment of insight. What if I cook the beans with the ham hock? Here's my recipe.
Ellen Kanner | Posted 09.14.2009 | Green
Dear President Obama, Ahem, a little bailout money, please. Vegetarian organizations need a little financial stimulus in order to advance the issu...
Susie Middleton | Posted 10.19.2009 | Living
The usual argument against sustainable food is that it costs too much; but my farm share (which I pay directly to the farmer) is a bargain.
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.
Maria Rodale | Posted 09.28.2009 | Living
Homemade tomato sauce has a taste of summer that just can't be faked.
Sara Avant Stover | Posted 09.25.2009 | Living
Here's one of my favorite (fast) recipes to make when temperatures start to drop.
2morrowknight | Posted 11.06.2009 | Style