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Meet & Eat: Heidi Swanson
If you've been following along with this week's Cook the Book feature, you'll have gotten to know the kinds of foods that cookbook author and longtime food blogger Heidi Swanson loves to make and share with readers. But we wanted to know a little more about her. So she's the subject of this week's Meet & Eat.Cookbook Giveaway: 'Super Natural Cooking'
Alaina mentioned earlier today that we'd be giving away five (5) copies of Heidi Swanson's Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into Your Cooking. Don't let the subtitle scare you. Swanson's book is full of recipes that are good for you without sacrificing flavor. And if you're new to this style of cooking, there are primers galore throughout its pages. Anyway, if you want to win a copy of this book, let us know what food you find most healthful and pleasurable at the same time. Leave your thoughts in the comments and we'll choose five winners at random at the end of the week. You have until 9 p.m. PDT Saturday to enter. Serious...Finally, An Egg Salad Sandwich Worth Eating
I've had egg salad sandwiches foisted on me all my life at picnics despite the facts that a) I think they're gross and b) no one I know actually likes them. I mean, c'mon now—mushy cold eggs and mayo on soggy bread, what's to like? Heidi Swanson of 101 Cookbooks hates egg salad sandwiches so much she went and made a good one, something I didn't think was possible. Add a little bit of chopped bacon, and I'll be happy to eat it!...Heidi Swanson Wants Me To Eat Chard
In Salon today, Sarah Karnasiewicz interviews Heidi Swanson of 101 Cookbooks about her own new cookbook, Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking: The problem I started to notice was that often, beyond the fruits and vegetables and artisan meats I'd see customers buying, the foundation ingredients that people used to cook or support their farmers market finds were still heavily processed -- like nutritionally barren flours and grains, highly refined sugars, jams and jellies, or nut butters made from heavily sprayed crops, and industrially produced cooking oils.So in a way, the cookbook grew naturally out of what I was doing in my own kitchen. I'd decided that I wanted the supporting...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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