From our friend Chuck Miller, a fine writer and a fine cook: A Spring Thanksgiving I saw my first wild turkey about 15 years ago. It was...

We like the seasonal switchover into fall for a lot of reasons—the crunchy fallen leaves, the freshly picked apples and freshly pressed cid...

We move in less than a week, and the refrigerator shelves are nearly bare. We'd planned to use up some of our last items by making bell ...

Because no day is so bad that this site can't cheer us up.

With one week left in this kitchen, we probably won't be needing any cookbooks, given packing pressures and the Internet's vast rec...

We have about a week and a half left in this kitchen, so the time has come to pack up the spices we're unlikely to use and ditch the one...

Because we're moving to a house with a smaller kitchen, we have to think hard about what to take and what to leave behind. Some decision...

We've been meaning to plug Valley Writer's excellent food blog, Adventures in the Pioneer Valley , for months now. Finally, with the...

Our friend Teresa Bobbitt is passionate about many things, including gardening, cats, and homeopathy, but she is particularly interested in...

Whenever we mention that we use hominy in soups and stews, we usually get the same response: what in tarnation is hominy? People know that i...

There's no need to buy oversalted, overprocessed, overpriced microwave popcorn. Guest blogger Jim Randall has an excellent recipe that...

Any family that eats meat invariably has leftover chicken, pork or beef after a big meaty meal. The meat can be used to make sandwiches, bu...

For a long time we considered Chilean Carmenère our own little secret. Not because we were hiding it, but because no one seemed to be writin...

Ruth's steak-loving sister is visiting, but between the Deadline, the Move, and a general lack of time for food shopping, we've been...

"Double, double toil and trouble; Fire burn, and caldron bubble." — Macbeth , Act IV, Scene 1 What's bubbling or burning in yo...

This will be our last post on this subject, we promise. But last week's CSA box offered up a gigantic, ruffly head of curly kale, so we ...

Guest blogger and photographer JP Vellotti thought for sure that prasad would be served at the end of the Diwali parade in Richmond Hill, Qu...

Our friend JP, who has written here before, snapped a shot of these Dias at the Indo-Caribbean Diwali parade in Brooklyn a couple of weekend...

When we first opened the Maipe Malbec, we thought it okay but not spectacular. Certainly not spectacular enough for this $8.99 (retail) bott...

We may not be writing much this week, but we're glad to see that plenty of other people are. Check out t his fine essay on home cooking...

The Sanskrit word rasa is sometimes translated as "flavor," but it also means "juice" — the delicious essence of someth...

We apologize for the scant postings this week. In addition to the Move and the Deadline (both fast approaching!), we also had to contend wit...

Our plastic mesh strainer, bought years ago in a dollar store, gets used almost every day. It hangs on the wall in our kitchen so that it...

As we've said all too often, the wines of Languedoc are a two-edged dilemma: they can be great wine bargains — or they can be really lo...

Our absolute favorite thing to do with baked white beans is to make Florentine-Style White Baked Beans. It's a casserole that we much p...