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Is this food a good bet?
Five ways to get to yes
By Cynthia Lair
Ask these five fundamental questions to determine if a food is worth eating.
First Person
Shellfish season
Learning the ways of the water
His grandparents taught him how to forage for briny food.
Local Flavors
Quick pasta
Frozen green chiles to the rescue
Deborah Madison’s recipe is both smooth and peppery.
Reviews
Rebuilding the Foodshed
How to Create Local, Sustainable, and Secure Food Systems
Unpacking food-politics jargon and seeking a ‘good-food movement.’
Broiled Halibut with Whole-Spice Rhubarb ChutneyA delicious spring chutney for turkey or chicken sandwiches, too. | Crystallized GingerMake your own candied ginger to add a hearty oom-pah-pah to cookies, candies, and quick breads. | Brown Butter-Hazelnut CrackersHere’s a crowd-pleaser from Ivy Manning’s new book ‘Crackers & Dips.’ |
The Culinate 8Breads of IndiaFlatbreads from around the continent | The Produce DiariesLeeksBeyond a supporting role | First PersonLa Cosa NostraThe great Sicilian-Neapolitan kitchen rivalry | Cynthia’s High FiveMy new columnFive ideas each month for eating better |
Vine to TableCooking with wineTips from a pro | ExcerptsThe Chefs Collaborative CookbookLocal, Sustainable, Delicious Recipes from America’s Great Chefs | FeaturesBivalves 101Clams, mussels, oysters, and scallops | The Culinate InterviewDaphne MillerThe healer |
- Soil biodiversity
Soil biodiversity
Why it’s so important
May 22, 2013
Dirty soil means healthy crops, clean water, less disease, and more. »
- Michael Pollan’s latest
Michael Pollan’s latest
On microbiomes and food politics
May 21, 2013
The guy people love to hate. »
- Eco-packaging
- Bowls around town
- Edible parks
Edible parks
Free fruit grows across the land
May 14, 2013
Fruit activists are planting everywhere. »
- The pregnancy and booze battles
The pregnancy and booze battles
Conflicting advice
May 7, 2013
It’s bad. It’s not so bad. Who knows? »
- GM salmon, still waiting
GM salmon, still waiting
Will the FDA approve it this spring?
May 2, 2013
AquAdvantage has been in development for nearly two decades. »
- Swine nation
- Cooking classes for all
Cooking classes for all
There’s a class out there for you
April 29, 2013
Getting empowered in the store and at the stove. »
- Corn, corn, everywhere
Recent Member Blog Posts
- Calories per serving of Lamb Korma
- Memorial Day Weekend begins at the Williamsburg Farmers Market
- Baked Eggs with Arugula and Yogurt
- Quick Asparagus and Hazelnut Pasta
- Plan a trip to the Williamsburg Farmers Market this Saturday
- Satisfied my Taiwanese Food Cravings
- A SIX FOOT LONG LEAF?!
- Shop Local for Mother’s Day at the Williamsburg Farmers Market
Editor’s Choice
| | Cooking phasesChange in our kitchensReflections on cooking — and a career that’s based largely at the stove. |
| | Breads of IndiaFlatbreads from around the continentEight Indian flatbreads to bake or fry at home. |
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