Turn Scraps into Soup

As the seasons change I feel the desire to find abundance in frugality; joy in what we already have. One way to do both, I’ve discovered, is to create a variety of economical stocks from scraps that then become the base for soups all winter long.

Stalking the Wild Chile: A Pepper Primer

Back home from the hunt for an elusive chile pepper grown in the hills straddling Arizona and Mexico, Contributor Kurt Michael Friese gives us a Chile Pepper Primer.

The Basics of Braising

As the days grow grayer the light inside glows a tad warmer and anything cooked over a slow, mellow heat seems to suffuse our very souls with comfort. These, my friends, are braising days.

Demystifying Umami

Find out about the "fifth flavor"--umami--how it tastes, what it is . . . and how to get it into your dishes. Plus a recipe for umami-rich stuffed mushrooms.

Don’t Give Up on Healthy Eating

Don't let a stray French fry or a week low on veggies trip you up. It’s the overall trajectory of each and every choice we make about our food that ultimately makes a difference.

Lia’s 16-1/2 Minutes in the Limelight

From San Francisco to Los Angeles and back again; from healthy lunches to healthy carbs . . . three TV shows in three weeks. My 16-1/2 minutes in the limelight.

Sweet Sips for the End of Summer

True to their name, agua frescas are made with a water base and are the epitome of cool and refreshing. But they can be fun, creative concoctions too. Here's how to make your own.

Get a New Grain: Wheat Berries

wheatberries
Wheat berries are actually whole wheat kernels. When cooked, they have a buttery sheen to them and are the size of plumped-up rice; in fact, subbing them for rice as a side dish is a great way to get to know them. Wheat berries’ sturdy texture and complex, wheaty flavor also make for wonderful salads and stir-fries.