The Week of Eating In

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Eating well on the road is tough, but not impossible. And, it's getting easier, at least marginally so.
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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.
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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.
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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?
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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.
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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.
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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
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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
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In honor of the Week of Eating In, where we are encouraging people to cook from scratch, we decided we had to document some
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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.
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In these uncertain economic times we really need to look at our food costs and start to spend more wisely. Here are seven
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Why all the fuss about eating in? In a culture in which roughly half the food we purchase is already fully prepared, let's take a moment to slow down.
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Before you even think about picking up that spatula, make sure you have all your bases covered. To assist you in your cooking
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I start to imagine my favorite ways of preparing these things, and first on my list is high heat (475-525 degrees) roasted
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As The Week of Eating In hits hump day, I thought I would share an easy to prepare vegetable, one I've loved since the day
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Look, Ma--no takeout!The sharper among you already know from yesterday's video that HuffPost Green is exhorting us all to
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There's an amazing alchemy that happens to root vegetables (diced up and tossed with happy amounts of good olive oil) when they are very slowly sautéed in a cast iron pan.
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For me, being vegan is a celebration of all life. Like most Americans, I grew up eating hamburgers, but stopped being able to justify giving a dime to anyone who caused suffering.
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All photos courtesy of Kelly Rossiter Noodle dishes are also popular and you can try Emeril's Cabbage Lo Mein. This is a