The 2010 Fancy Food Show has wrapped up in New York City, and while some of the offerings fall into the head-scratching or just plain ...

Over the weekend  Salon ran an i nteresting recipe for eggplant-based pasta sauce, written by a former eggplant hater. Admittedly, eggplant...

June in Virginia is jaw-droppingly hot, and yesterday the temperature topped 100 degrees. By dinnertime we could not bring ourselves to use ...

Being cholesterol-minded people, we aren't big egg eaters, but every once in a while, we indulge—with a holiday soufflé , or when we wan...

We've been excitedly waiting for Susie Middleton's vegetable cookbook, Fast, Fresh & Green , ever since we heard that she was wr...

We should be happy with our improved food choices in Virginia—not just a wider range of groceries but an excellent selection of farmers'...

A while back , we questioned whether it was worth investing in wine-aerating devices such as the Rabbit Pourer . Yesterday Tim's brother...

When we moved from Connecticut to Virginia, we looked forward to a longer growing season and more local produce. But we were sad to leave ou...

On a recent trip to Idaho, we had to buy a case of wine for a charity auction at an industry conference. The town liquor store didn't se...

We love mangos, especially on a hot summer day. But we don't love dealing with mango pits, which take up a lot of valuable space inside ...

Walk down the condiments aisle of your local supermarket and you'll see an amazing array of barbecue sauces, ranging from sticky-sweet t...

The label pictured above is slightly incorrect. The wine we're discussing today is the JT Cellars Chardonnay from the Central Coast, not...

This quiet little inexpensive bottle of wine from the Central Coast of California that costs $7.99 (some places $7.49) has an incredible rat...

Sorry about the scanty number of recent posts, but this has been a deadline-heavy week and we've just now eked out enough time to check...

We spent much of Memorial Day weekend at the shore, marinating in salt air and sunshine. As if to commemorate the onset of summer, the tempe...

We've all done it—forgotten to buy an ingredient for our recipe or noticed at the last minute that we were out of something we needed. W...

We aren't huge fans of most of the Food Network's shows, because even when the food looks good, it tends to contain horrific levels ...

At Starbucks and other upscale  coffee joints, chai lattes provide a lower-caffeine alternative to espresso drinks, but they're very exp...

When traveling, we rarely pass up an opportunity to taste the local fare. We can't remember too many times when a local dish disappoint...

While the French and Italians label their wine primarily according to region, Americans (North and South) tend to label by grape varietal. T...

Is it really true that you should replace your spices every six months? We've never done this, because it would cost a fortune. Also, we...

We all know that National Geographic photographers take some of the most evocative, memorable nature photos we have ever seen. NatGeo's...

Although it's nice to have a garden plot in which we can grow our favorite vegetables, many of us don't have the room or the time. B...

Here's the recipe that we mentioned yesterday. Thanks to smoked paprika  and careful toasting, the final product has much more flavor th...

We never give up on an ingredient just because it's become passé. Goat cheese? Love it! Sun-dried tomatoes? We use them all the time. S...

Some dishes, while unquestionably delicious, can seem monotonous after a few bites—pasta with pesto, say, or fettucine alfredo. They need a ...

Our very first post at Eat Well, Eat Cheap extolled the pleasures of dining at home on a Friday night. But by dinnertime last night, we wer...

Does anybody really like store-bought croutons, those overpriced, throat-scorching little cubes of processed nastiness that taste only of sa...

No sooner did we plug Mark Bittman's great  vegetarian cookbook than the New York Times columnist proved again why we love him, with t...

For Eastern locavores—those hardy souls who try to cook only what they can find locally— ramps  hold a special significance, because they a...

We recently caught up with our friend Kathi and learned that she's become a vegetarian; furthermore, she's working toward becoming a...

Tim doesn't remember when his mother taught him how to cook. There probably was not one of those delineating moments, but more a lifetim...