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
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
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
Whether homegrown or store-bought, there are ways to preserve the flavor of fresh herbs for later
August 05, 2011 | By Lisa Bramen
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
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
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
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
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
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
Tell us a true, original story. Is your kitchen your laboratory, your sanctuary, your prison, your playroom?
July 11, 2011 | By Lisa Bramen
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
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
The hamburger is a part of our national identity. But how did the U.S. come to "own" the little beef cake sandwiches?
May 24, 2011 | By Jesse Rhodes
Once a week, an email chain of epic proportions germinates in my inbox: it's a regular call to brunch, followed by a scramble to figure out where we're eating, how many people are in so that reservations can be made, what time we're eating and whether or not bottomless mimosas are available. No mim...
May 06, 2011 | By Jesse Rhodes
Last week I made it up to New York City for the first time in my adult life, in part to do the fun tourist-y stuff, but also to check out the Museum of Modern Art's exhibit "Counter Space." The show, which closed on May 2, took a look at the kitchen and how it evolved over the course of the 20th ce...
May 03, 2011 | By Jesse Rhodes
In Swann's Way, French novelist Marcel Proust penned something of a breathless love letter to asparagus, offering the following reflection as he ponders a decked-out dinner table:
"hat fascinated me would be the asparagus, tinged with ultramarine and rosy pink which ran from their heads, finely sti...
April 28, 2011 | By Jesse Rhodes
Not the popular choice for Easter dinner...
April 22, 2011 | By Jesse Rhodes
The crème de la crème of Easter sweets prepared in five unique ways
April 21, 2011 | By Jesse Rhodes
For this month's Inviting Writing series, we asked you to tell us about the most memorable meal of your life. A pattern emerged from the stories we received: nothing focuses the mind on a meal like hardship, hunger or disgust. Today's entry reminds us that meals don't have to be traumatic to be mem...
April 18, 2011 | By admin