For a long time, we resisted making our own yogurt. True, we ate it every morning of our lives, and those quart containers added up, both in...

It's been a glorious peach season, but now we're starting to encounter dubious peaches—mushy and mealy despite their exterior perfec...

We love parmesan cheese , but we do not love scraping our knuckles as we try to get every fragment off the rind. But   Parmigiano - Reggiano...

Zucchini growers are always looking for new recipes, for obvious reasons (see photo). Most of you probably have a reliable recipe for zucch...

Today we welcome guest blogger Amy Friedman, who combines a love of cooking, a flair for frugality, and a talent for writing. She offers t...

Given that just about everybody has a video camera, access to a blog on the Internet, and a creative itch, why wouldn't cookbooks and re...

Our friend John Ross has made a smashing video of how to bake an eggplant with five other ingredients for 30 minutes to make an fairly heal...

Remember when you bent the rules just a bit, because you knew it wouldn't really hurt anybody? And, besides, it probably came as an oppo...

Known in the foodie world as frico, these delicate cheese crisps dress up salads and pasta dishes and make excellent quick appetizers. And t...

We love black-olive tapenade, especially in the summer, when produce is abundant and as often as not we eat dinner off the grill. Originally...

On the same day that we were posting the easy ice cream recipe , NPR ran a story about two guys in Washington, DC, who started a popsicle co...

No, you don't need one of those old-fashioned crank things, either. According to t his article in today's Washington Post (hold your...

Like most people, we tend to reach for the olive oil out of habit. Indeed, it's the perfect all-purpose oil, good for cooking, salads, m...

Temperatures are rising again after a fairly cool weekend, and we're looking for recipes that will help us beat the heat. Snooping aroun...

Anybody who gets Chinese, Thai, or Indian takeout ends up with containers of leftover rice that tend to dry up, forgotten and neglected, on ...

Our friends Chuck and Sandy have a plot in a community garden that is producing loads of tomatoes. (This is in stark contrast to our own thr...

As we've noted , although sage flourishes in the summer, it tends to be used in autumn and winter recipes, and often in its dried state...

Because we make a lot of Caesar salads, we end up with a lot of leftover egg whites. We can't stand to waste them, so we put them in a b...

Ro Ann Redlin has come through again for Eat Well, Eat Cheap with this recipe for tomatoes topped with vinaigrette and blue cheese. It make...

For some reason most people we know are hesitant to buy wines on the Internet. Some states won't let Internet dealers — or any direct se...

Last winter guest blogger Jim Randall posted a recipe for Sunflower Snappers . They sounded delicious, but we only got around to trying the...

For decades we thoughtlessly tossed handfuls of fried pine nuts into salads and pestos, without giving a thought to price. True, a one-pound...

For years, it seems, we've been reading about muhammara, a Middle Eastern dip made from roasted red peppers, walnuts, breadcrumbs, and p...

For us, grilling season never ends. We fire up the grill in snowstorms, thunderstorms, and even pitch blackness, armed with our trusty snake...

Given our unavoidable vegetarian bias, we realize that Eat Well, Eat Cheap has been more than a bit scanty on meat recipes. We've tried ...

Sorry for the scanty postings, but we've been out of town for the past week. We'll be up and running again tomorrow. In the meantime...

Like everybody else on the East Coast, we're wilting in a vicious heat wave, and we're a little worried about our plants. Will the d...

Amazingly, our potted sage plant survived last winter's low temperatures and six feet of snow. After the thaw, we moved the plant to our...

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...