Recipes
Five Ways to Cook With Pumpkin
It's time to think outside the pie crust and consider other ways you can put pumpkin on your table
October 04, 2011 |
By Jesse Rhodes
Inviting Writing: Independence Won By Blood
My first meal alone in a new city was delayed due to an unexpected test of survival skills
October 03, 2011 |
By Smithsonian Staff
An Online Food Education
Sharpen your cooking skills, get a culinary degree, learn to write about food or feed your inner geek with these courses
September 30, 2011 |
By Lisa Bramen
Eating Breakfast for Dinner
There are all kinds of breakfast foods and some translate to dinner more easily than others
September 14, 2011 |
By Lisa Bramen
Five Funky Ways to Make a Peanut Butter Sandwich
Although peanut butter and jelly is the classic combination, there are plenty of other, very strange permutations for your lunchbox
September 08, 2011 |
By Jesse Rhodes
Is Home Economics Class Still Relevant?
"Too many Americans simply don't know how to cook," says a historian, and that has contributed to a health crisis
September 07, 2011 |
By Jesse Rhodes
Food For Emergency Situations
While it's hard to be the consummate kitchen maven in the face of disaster, it's still possible to manage food prep without a fully functional kitchen
August 25, 2011 |
By Jesse Rhodes
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
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
