The holidays are a time that we mostly think about eating well in a context that we don't typically mean it here at Eat Well, Eat Cheap...

The holidays are right for cranberries. They help cut through the typical celebratory turkey, gravy and spuds. The stores are full of cranb...

This is our favorite cookie all year around. Our version of the chocolate chip classic. But cooking.com is suggesting 10 other cookies fo...

Michael Pollan, who has written three of the most important food books of the recent past — Omnivore's Dilemma ,  Food Rules , and In D...

Few foods are better for you than sweet potatoes. Yet many people  associate the yellow spuds only with maple syrup and marshmallows at holi...

Here's a great — and quick — appetizer that will satisfy cheese lovers and also guests with a sweet tooth at the same time. It comes fr...

Here's another recipe video from John Ross. He made it for Fine Cooking, the magazine and website. It features pears and cauliflower in ...

This beautiful banana photo was taken by our friend John Ross, an up-and-coming food videographer whose recipe videos we have featured here ...

If you're in a quandary about wine for Thanksgiving dinner, here's a last minute tip that'll get you by with the dozen or so peo...

Ro Ann Redlin  sent us this wonderful sounding—and wonderfully named—recipe in August, when tomatoes were ripening on the vines, and we'...

It seems that for our entire cooking lives we've heard, "Nothing cooks better than a cast-iron pan." But we associated cast-ir...

Actually, this may be a pointless post, as we are possibly the last people on earth to have figured out that there's nothing easier, a...

This liquid sweetener is less sweet than honey or maple syrup, with a rich caramel flavor that works well in many desserts. The other night ...

This photo pretty much shows how we feel when we consider our poor blogging output of the past month or so. But we hope to get some new post...

Sorry for the long drought of blog posts—it's our damn jobs; they really cut into our free time! Anyway, it's good to be back, and w...

We have for some time admired the red Réserve from Château de Nages . A Syrah and Grenache blend from the Rhône, it is a superb bargain at...

At the exquisite Chaverdille restaurant in the little village of Caveirac, France, Tim's rare tuna steak came with a zesty sauce. He t...

Throughout much of Europe the wine masters are puzzling over the 2011 vintage, which has been harvested over the last month. They say they...

The city of Arles ("arl") is where Van Gogh painted sunflowers, starry nights and his apartment — and left part of his ear beh...

There is one adjustment you have to make as an American when you go to France. You have to eat like the French. They typically eat small po...

One of the wineries we will visit during our stay in the Rhône region of France is Chateau l'Ermitage outside the city of Nîmes, where ...

Why all of the pesto recipes? Well, mostly because Saveur magazine celebrated pesto by publishing dozens of recipes. But also because you g...

Some pesto doesn't look or taste like pesto at all. But this great spread is from Rocco Arena, owner of San Rocco Restaurant in New Yor...

As we've said many times before, pesto does not have to be made with basil. Instead you can use parsley, arugula, sun-dried tomatoes , ...

We normally think of pesto as being green and made with lots of basil right out of the garden. Saveur magazine's recent celebration of...

Our trip to southern France will include two major wine regions, the Rhône Valley and the Languedoc. We'll be based in a little village ...

In our effort to taste the differences in Côte du Rhône wines in preparation for our trip to the region, we'll be mostly drinking wines ...

When we posted the five things to do with sage a few posts ago, we forgot one of our favorites: Butternut Squash with Sage Risotto . We post...

Before any major exertion you should train a bit, so that's what we're doing in preparation for our trip to the Rh ô ne and Languedo...

Felisa Rogers has been writing a series of wonderful columns for Salon on eating cheap—but they're about much more than eating on a (ver...

Sage is a wonderful but weird herb—wonderful because its deep, resinous flavor complements pork, chicken, potatoes, and squash so well, but ...

As you know—indeed, as you are probably tired of hearing by now—we avoid processed food whenever possible, for reasons of flavor, cost, and ...

August is here, and Burning Man is almost upon us. Admittedly, we won't be there—broiling in the Nevada desert is pretty much the last ...