Holding Tight to Holiday Traditions
By Dara Moskowitz GrumdahlThere’s nothing like a special occasion to test just how far we’ll go in the name of the rituals we happen to hold sacred.
There’s nothing like a special occasion to test just how far we’ll go in the name of the rituals we happen to hold sacred.
Looking back on the year’s food trends, a food writer names a few that she hopes will quickly fade into history.
Every era has had its share of wrongly demonized foods - from commonplace vegetables to (gasp!) millet muffins.
A landmark starvation study from World War II sends an important message for today's low-calorie dieters: Going hungry is not a winning strategy.
An inconvenient truth: Our relationship with processed convenience foods is on a troubling trajectory.
Some critics are now saying the locavore movement is elitist and misguided. Not so - real foods do make a real difference.
'Tis the season for fad diets and crazy weight-loss schemes. But real change still relies on patience, calm focus and healthy common sense.
These simple Spanish-style dishes make summer gatherings a snap.
Mark Bittman’s no-fuss approach to cooking focuses less on precise measurements and more on putting your personal food preferences front and center.
For nearly 50 years, Jacques Pépin has been a cooking inspiration. Today, his elegant but efficient approach to food is more in demand than ever.
Tasty, healthy food doesn’t have to be fancy or overdone. In fact, the cooks from Canal House think the simpler, the better.
Everything you need to know about selecting and enjoying terrific wines is already within your grasp.
Katrina Heron thinks that small-scale farmers and organic growers have been misrepresented. In her new book, she aims to set the story straight.
Chef John Besh watched his restaurants and his hometown cuisine nearly get wiped out by a hurricane. Now he’s sharing the culinary secrets and local-food traditions of New Orleans with the world.
Forget pizza and corn dogs. Think freshly prepared meals of homegrown fruits and veggies. That’s the sort of school-lunch program that chef and author Alice Waters thinks all of our children deserve.
No matter where you live, says cookbook author Jeanne Kelley, a simple garden—be it a pot of herbs or a plot of vegetables —is well worth the effort.
Bon Appétit ’s new cookbook solves an ongoing dilemma for busy working people: how to create simple, delicious meals on the fly.
There’s no better place to dine, says cookbook author James Denevan, than on the actual farms and fields where our fruits and veggies are grown.
In hard economic times, chef Nate Appleman lets us in on a cost-effective and delicious way of cooking - southern Italian style.
Master the fundamentals of cooking without anxiety or fear. Then discover delicious ways you can improvise dishes on your own.
’Tis not the season for self-denial. Cookbook author Myra Kornfeld shares her wisdom on healthier ways to indulge in the holidays’ guilty pleasures.