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Articles by Carrie Floyd

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Going it alone

Frittata solo

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Cooking for me, myself, and I.

Snacks for all

Healthy treats for kids and grown-ups alike

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Eight go-to treats that are also good for you and your family.

Potato salads

Inspiration from near and far

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Eight ways to eat cold potatoes. Deliciously, that is.

Gin and tonic in three acts

A refresher

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A subtle lesson in one of the world’s favorite cocktails.

How do I love thee?

Let me cook the ways

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Eight suggestions for keeping Valentine’s Day more sweet than commercial.

Frosted sugar cookies

The classic Christmas cookie

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Rolled out, baked, frosted, and sprinkled.

Rugelach

Make this traditional Hanukkah treat

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Sweet dough crescents.

Biscotti

Classic crunchy cookies

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Italian breakfast goodies with a long shelf life.

Panforte

Dense, chewy, nutty ‘cake’

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A traditional Italian holiday sweet.

Tried-and-true holiday food gifts

Make and give edible presents

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Eight scrumptious treats to give away.

The best books about vegetables

Cookbooks in my crisper

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Our food editor’s seven faves.

It’s not baby food

Baba ganoush and other vegetable purées

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Veggies disguised as dips and spreads.

Never too many tomatoes

Eat them fresh

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Eight suggestions for eating red, ripe tomatoes right now.

A month of whole grains

The verdict? An unqualified success

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The whole-grain wrap-up.

Whole-grain pasta?

Not so much

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She needs help in this department.

A whole-grain glossary

Twenty whole grains to cook and eat

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Photos, descriptions, and tips.

Healthy cookbooks

Useful books both new and old

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Twelve go-to tomes.

Beyond birdseed

Cooking millet the savory way?

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She likes millet in sweets, but needs help expanding her repertoire.

So far so pretty-good

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Grain strategies

Do these four things and you can’t help but eat more whole grains

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With the pantry and fridge full, there are no excuses for not eating whole grains.

Culinate Member:

Carrie Floyd

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Carrie Floyd’s Content

Recipes

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Dinner Guest

Cooking phases

Change in our kitchens

Reflections on cooking — and a career that’s based largely at the stove.

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Graze: Bites from the Site
The Culinate Interview

Debra Eschmeyer

The Food Corps co-founder
The Culinate 8

Breads of India

Flatbreads from around the continent
Local Flavors

Using the whole vegetable

Leaf love
The Produce Diaries

Leeks

Beyond a supporting role

Editor’s Choice