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Articles by Megan Holden

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The environmentally conscious cook

Two new eating-better cookbooks

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Books filled with local farm inspiration.

Going nuts

Crunchy, tasty, healthy

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Tips for buying and storing this kitchen staple.

Juice patrol

How safe is that raw fruit juice?

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Read labels — and safely press your own cider.

Campus crusaders

College students demand responsible food

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The kids are all right.

Good fat, bad fat

Carbs really are evil after all

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Recent studies suggest our health will benefit from a diet that is high in unsaturated fats — fats found primarily in vegetable oils — and low in carbohydrates.

Real simple

Two Brit chefs streamline the kitchen

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British basics from Gary Rhodes and Marcus Wareing.

Summer’s lease

Making the most of the season’s bounty

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A review of three cookbooks focused on vegetables.

Bob Moore

The old-fashioned miller of Bob’s Red Mill

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“Food is not a sin.”

Into the woods

Making maple syrup takes toil, time, and plenty of tasting

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Sugar from trees.

Hearty appetite

Jim Harrison on life and food

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“Food is not separate.”

Mastering the art of improvisational cooking

Improvisation and inspiration go hand in hand

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Strategies for cooking, with recipes or without.

New basics

Kitchen favorites for amateurs and experts alike

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Three books covering all the bases.

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Megan Holden’s Content

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Ramp land

The exploitation of an unusual vegetable

Feeling conflicted over heritage.

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Graze: Bites from the Site
The Produce Diaries

Morels

Pleasure in the hunt
Dinner Guest Blog

A quiche lesson

The crux is the crust
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Fabulous favas

A green herald of summer
Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

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