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.
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.
In these uncertain economic times we really need to look at our food costs and start to spend more wisely. Here are seven
I start to imagine my favorite ways of preparing these things, and first on my list is high heat (475-525 degrees) roasted
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.
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.