How to Use Salt

Mark Bitterman is passionate about salt. Here, he tells us how to use artisanal salts to mindfully enhance a meal.

Memorial Day Menu

Some menu ideas for your Memorial Day weekend ... from sunny San Francisco with love.

Learn to Love Your Vegetables

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A few years back, I interviewed Mollie Katzen—the vegetable guru—for a profile in Prevention Magazine and she spoke about a concept that really resonated with me. She talked about teaching to love vegetables rather than just telling people to eat more of them and—flash—I realized that the shift from ‘gotta do’ to ‘want to do’ was precisely when everything changed for me.

Braised and Seared Fennel Wedges

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Served warm, these fennel wedges are make a fine side dish with roast chicken or pork. Served cool, they're a terrific finger-food appetizer.

Time For a Gut Check on Organic?

It seems to me that this is a good time for a gut check. Not an extended analysis or time spent poring over the latest studies—we’ll forever be inundated with contradictory data from varying sources—but a simple, 30-second reflection on how you feel about the chemicals you put into your body.

Process Your Food Personally

In a day when so much of our food is delivered to us pre-cut, pre-made, pre-cooked, I would argue that we’re neglecting ourselves. A meal can be a full-on amusement park of an experience if we let it be.

Spring Vegetable Curry

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This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.