Hobbies
Leisure activities and interests, including gardening, cooking and collecting
The Sweet and Sour of Pickling
There is a reason, I discovered, that households of yore required at least one full-time homemaker to keep things running smoothly
August 24, 2011 |
By Lisa Bramen
How to Cook in the Dorm Room
Lack of space and college rules don't have to put the kibosh on your first adventures in cooking as an independent young adult
August 18, 2011 |
By Jesse Rhodes
Five Ways to Eat Fresh Corn
Eating it only buttered and salted would be like limiting Ben Franklin to a single pursuit of inquiry. Why squelch such potential greatness?
August 17, 2011 |
By Lisa Bramen
What Ever Happened to Homemade Ketchup?
By the mid-1800s, some cookbooks listed as many as 20 recipes. Today the homogenized condiment is due for a paradigm shift
August 16, 2011 |
By Jesse Rhodes
Inviting Writing: Can a Kitchen Forgive?
We've grown apart, I know. But it's me, really, not you. I've been cheating on you with easy catches and have brought home some unsavory characters
August 08, 2011 |
By admin
Saving the Flavor of Fresh Herbs
Whether homegrown or store-bought, there are ways to preserve the flavor of fresh herbs for later
August 05, 2011 |
By Lisa Bramen
What Makes a Satan Sandwich?
If one were to go down to the crossroads at midnight and call the devil's name three times, what dish would appear in a poof of fire and brimstone?
August 03, 2011 |
By Jesse Rhodes
Inviting Writing: The Mother-in-Law’s Kitchen
My folks thought it was time I started thinking about marriage and therefore take the kitchen more seriously. Seriously? Why?
August 01, 2011 |
By admin
Founding Fathers, Great Gardeners
In her new book, Andrea Wulf argues that the founding fathers' love of gardening shaped their vision of America
August 2011 |
By Erin Wayman
How to Eat Like the President of the United States
See Kennedy's chowder, Eisenhower's vegetable soup, Reagan's jelly beans and Nixon's last White House meal
July 28, 2011 |
By Jesse Rhodes
Five Ways to Eat Green Beans
To prove their versatility, here are five out-of-the-ordinary ideas for cooking with green beans, each from a different world culture
July 26, 2011 |
By Lisa Bramen
Inviting Writing: A Humble Kitchen
The cabinets squeak every time you shut them, the sink needs reglazing and the backsplash is made of cracking tile
July 25, 2011 |
By admin
S’mores: More American Than Apple Pie
Marshmallows are from Egypt; chocolate is Mesoamerican. But Graham crackers were invented—or at least inspired—by a Connecticut Presbyterian minister
July 22, 2011 |
By Lisa Bramen
Inviting Writing: What’s Your Relationship to Your Kitchen?
Tell us a true, original story. Is your kitchen your laboratory, your sanctuary, your prison, your playroom?
July 11, 2011 |
By Lisa Bramen
The History of Soap Box Derby
For nearly 80 years, kids have steered their gravity-powered racers toward a coveted national championship
July 01, 2011 |
By Megan Gambino
What the Heck Do I Do With Galangal?
Galangal is a rhizome in the same family as ginger, which it resembles in appearance and, to some degree, flavor
June 30, 2011 |
By Lisa Bramen
Books for Dads Who Love to Cook (Or Want to Learn)
Our 21st century culture is encouraging men to dispense with old gender roles and crack out the pots and pans
June 17, 2011 |
By Jesse Rhodes
The File Inside the Cake: True Tales of Prison Escapes
Jailbirds really have tried to fly the coop by way of contraband—files, handsaws and even guns—hidden inside baked goods
June 14, 2011 |
By Jesse Rhodes
Food Like You've Never Seen Before
Molecular gastronomist Nathan Myhrvold creates culinary oddities and explores food science in his groundbreaking new anthology
June 2011 |
By Jerry Adler
The California Surf Museum
Learn about the evolution of the surfboard from 1912 through 2008 in this small gallery in Oceanside, California
June 2011 |
By Rodes Fishburne
