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Articles by Nancy Schatz Alton

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The eco-kitchen

How to green your cooking space

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You don’t have to remodel to save energy and money.

Packaged goods

How to store your food

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Plastic to aluminum, glass to waxed paper.

Bubbly bonanza

Pep up the new year with natural sodas and sparkling juices

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How not to drink high-fructose corn syrup.

Sugar rush

White and brown, fine and coarse

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How to choose sugar at the store.

Certified organic

The USDA organic standards went into effect five years ago. What does “organic” mean to us now?

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Organics mean high standards for foods, but bewildering choices for the consumer.

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Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

In his new book, the fundamentals of cooking take center stage.

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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
Features

Fabulous favas

A green herald of summer
Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

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