What if you'd been born somewhere else?
Oat Cakes, from wonderful recipe in Heidi Swanson's Super Natural Every Day
Show me the whites of your eyes.
OK, rabbi. You can come in now.
Want a corn muffin that gleams with brown butter, dances with unicorns, and dons a caramel cap? Here.
Confessions of a cart-stalker.
Hitting the sweet spot; threading the needle.
Quick fix, raw, vegan, on-the-go snacks. Forget chicken: take back the nugget.
A bright riff on a classic French salad.
This is your brain. This is your brain on scrambled eggs.
If you like oatmeal, you'll go gaga for Faith Durand's Baked Steel-Cut Oats with coconut and spices in her new book, Not Your Mother's Casseroles.
Life is not like a box of chocolates. It's like a stack of chocolate pancakes.
If you need me, I'll be in the fridge.
Slip some buttery fingers across a turkey breast, pop in the oven, and eat for days.
Fruit leathers as furniture, and an apricot pecan tea cake.
Dark and mysterious pancakes, boutonnieres, and lip gloss.
It's a salad! It's a sandwich! It's a hobby run off the rails.
Iced lemon scones, magic robotic vacuum fairies, and human frailty.
Take a Caprese salad, hold the salad, add some eggs.
Moist, rich, deep, sweet. I'm talking about sugar.
Crunchy, salty, sweet, nutty brittle. With nibs.
Are Dutch babies offensive to Dutch people? Or babies?
5 ingredients, 10 minutes until a lunch of gooey mozzarella toasts, plus an unusual help-wanted.
A bright, bold salad with black beans, pineapple, avocado and red onion.
Crunchy and slightly kicky toasted pistachios -- for parties, or hunger.
[Photograph: Edible Schoolyard] Sarah Henry is a Berkeley, California–based freelance writer who also volunteers once a week at Alice Waters' Edible Schoolyard project. She's got a unique take on that Atlantic–Caitlin Flanagan hatchet job that caused a stir last week. Clearly Caitlin hasn't spent much, if any, time in the Edible kitchen, run by head chef teacher Esther Cook since its beginnings 14 years ago.But I have. And I've seen a lot of wonderful things take place in that cooking classroom, not least of which is the making of fabulous, school-grown, organic feasts.Here's what I've witnessed:Kids from diverse backgrounds working together to cook food.Middle schoolers who might not excel in conventional classes discovering other talents such as knife skills...
Photograph from 5 Second Rule Beautiful summer mornings call for equally beautiful baked goods, like these nectarine scones with nutmeg sugar from blog 5 Second Rule. And they're perfect for weekend guests or lazy mornings, because, as author Cheryl Sternman Rule notes, "they're very easy to make in advance and freeze. When everyone wakes up, all you have to do is brush the tops with cream, sprinkle them with sugar, and pop them directly in the oven."...