When I was a kid, codfish cakes were one of my favorite winter breakfasts. I think my mom got the fish from a can. She would slice them into 1-inch circles and fry them up, and I'd gobble them down with ketchup.
Big Girls, Small Kitchen | Posted 12.02.2009 | New York
It's always around the holidays -- brainstorming how many baking dishes of Semi Sweet Potato Mash will fit in my oven at one time -- that I try to remember those among us without kitchens.
Nora Ephron | Posted 11.26.2009 | Style
I know you've been on tenterhooks waiting for the winners of the contest with the longest name of any contest -- the Third Annual Huffington Post Tell Us What You're Cooking for Thanksgiving This Year that You Didn't Cook Last Year Contest -- and here they are.
Ray Hanania | Posted 11.25.2009 | Living
Food has a special place in our hearts as Arabs, so Thanksgiving was the American holiday we most loved. Food symbolizes the essence of freedom, the ability to feed your family without fear.
Patrick Takahashi | Posted 11.23.2009 | Living
For only $70 - $150 I could have bought a whole prepared turkey with all the trimmings from assorted suppliers, but this was for the sheer experience, plus it was incredibly economical.
Huffington Post | Posted 11.25.2009 | Green
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. ...
Nora Ephron | Posted 11.20.2009 | Style
We're not looking for the thing you cook year in and year out, but rather the recipe you're trying this year for the first time in order to give yourself the illusion that your Thanksgiving dinner this year is slightly different from your Thanksgiving dinner last year.
Big Girls, Small Kitchen | Posted 11.19.2009 | New York
I sprinted through the market, grabbing things at random, enough for this delicious Rockfish in Fennel-Saffron Broth, Orange Sweet Potatoes and Roasted Fennel.
Maria Rodale | Posted 11.20.2009 | Living
There are three types of people in the world: Those who won't eat cranberry sauce at all; those who like it cooked and gelatinous; and those who prefer their sauce raw.
Janice Taylor | Posted 11.17.2009 | Living
I had the pleasure of sitting down with Nancy Garfinkel and Andrea Israel, authors of The Recipe Club: A Tale of Food and Friendship. Here's what they have to say.
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...
Maria Rodale | Posted 11.16.2009 | Living
You don't need to baste. I gave up basting years ago. It's too much work, and I think it makes the skin soggy. I just put the turkey (breast side up) in a large roasting pan and stick it in the oven. Really. That's it.
Jesse Kornbluth | Posted 11.16.2009 | Living
The 60 cookie recipes in the Christmas book are models of clarity -- and diversity. There's a full-color, full-page picture of every cookie. Rose's instructions are idiot-proof.
Dana Joy Altman | Posted 11.14.2009 | Living
I never wanted for lack of anything in Greece. The daily repetition of meals suited me just fine. The food was as local, fresh and simple as one could ask for.
Cheryl Carlesimo | Posted 11.13.2009 | Style
Many of us believe the Thanksgiving feast is all about the stuffing. I make three stuffings, including my grandmother's mashed potato and bread stuffing with bacon. And here is the recipe.
Big Girls, Small Kitchen | Posted 11.11.2009 | New York
In my world, the best way to warm my friends' hearts and homes is through their stomach. And for a foolproof roof raiser, this means one thing: chili.
Maria Rodale | Posted 11.12.2009 | Living
We have to enjoy every second left of apple season, and with it, apple cider both cold and hot. And it's so easy to make. The key is starting with real cider, preferably organic. Here is the recipe
2morrowknight | Posted 11.06.2009 | Style
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).
Maria Rodale | Posted 12.02.2009 | Living