Cooks are always learning, improvising and revising, even with tried-and-true recipes. Contributor Jim Dixon of Real Good Food is no slouch...

That's what I thought someone said when explaining that's the word for a split chickpea in India. I said something intelligent like...

I'm sure some people find it annoying, but I love the world we live in, bringing with it the ability to share almost instantly with frie...

Most restaurants have daily specials, some have kids' menus. Some ethnic restaurants have specials printed on a white board that feature...

He's been in office for a little over nine months. When he took office, an economic crisis that nearly took down the entire country and ...

At the age of 13, Severn Cullis-Suzuki spoke at the 1992 UN Earth Summit in Rio de Janeiro, Brazil. Her comments are still powerful nearly ...

I don't know about you, but if I come across an issue of People magazine at the doctor's office, I have no idea who 95% of those peo...

I'm always happy to donate to a good cause, especially if it means I get to eat some great food in the process. And Dine Out to Dig In ...

Contributor Jim Dixon of RealGoodFood is now adding eggplant to his long list of oil-, salt-, bean-, grain- and olive-mavenhoods. In this b...

Ned Ludd moves to the farm with its benefit dinner for Shortcut Farm , a project of the Oregon Sustainable Land Trust (OSALT). In a land s...

My mailbox, like yours, is often full of stuff I don't want and didn't ask for. But once in awhile something appears that makes me ...

I know, I know, it's a little late for camping but, heck, if you've got a trailer like my brother's (below left) , the season g...

Remember what I said earlier this month about roasting tomatoes to make into sauce, save it for later, blah blah blah? Forget it. Erase it...

Something just snapped in my head, I guess. Maybe it had something to do with that silky blue color that, when smudged, gives way to a midn...

My friend Rebecca Gerendasy of Cooking Up a Story recently caught GSNW contributor Anthony Boutard waxing poetic about his love of the co...

What's not to like about corn? It's sweet, it makes a fun sound and it's happy being a main course, side dish or condiment. Now...

I own a fair number of cookbooks . I've always thought of them as helpful tools and some, like the Time-Life "Foods of the World...

There are good things to be said about growing up in a middle-class American family with all the white bread, WASP-y sterotypes that conjur...

Ever since my brother went to Vancouver, B.C., and had dinner at Vij's , he's been on a tear through Indian cuisine, aided and abet...

It was a little startling to see the line of quaintly clad men and women suddenly appear on the lawn of my neighbor Connie's house, alm...

A s the brilliant greens, reds and yellows of summer slowly fade into the muted palette of autumn, contributor Anthony Boutard waits for th...

It just goes to show you that the big guys are sometimes the last ones to catch on. I was skimming today's New York Times Dining sectio...

It was embarrassing. Here I'm supposed to be all up on farmers' markets around town, and I drive by a sign on NE Broadway announcing...

Once in awhile the good guys win, and yesterday justice gave a big ol' smack upside the head to genetically modified seed developers and...

Contributor Anthony Boutard has written eloquently about the wildlife, both vertebrate and invertebrate, that inhabit the fertile fie...