The Week of Eating In

Eating well on the road is tough, but not impossible. And, it's getting easier, at least marginally so.
Some things, like cooking with and for the community, and supporting small farms going against the industrial agricultural grain, are just more important than choosing sides, eating out, or in.
On a week that brought a New York Times feature on robots that can cook ramen, I thought about writing in praise of small, low-tech kitchens -- mine.
I was in Trader Joe's frozen food aisle when I remembered the HuffPo"Week of Eating In" challenge. Did I really want to do this? I wondered. More to the point, could I?
This dish is called a rice salad, which sounds unbearably boring, but it's not. The recipe I learned to make was simply boiled Arborio rice tossed with capers, olives, herbs and a river of oil.
I just love peeking into other people's kitchens -- and now my voyeurism has a very particular angle: to see how they cope with a Week of Eating In.
Ideally, you'd bake your pizza on a pizza (or baking) stone (at 500 degrees), but if you don't have one, try baking your
Have you ever thought about growing a pizza? You may not be able to grow a plant with pizzas ready to pluck from the vines
In honor of the Week of Eating In, where we are encouraging people to cook from scratch, we decided we had to document some
In the middle of a very busy week, I really needed this down time. So I headed to the Union Square Greenmarket that morning with the goal of making lunch for a big bunch.