Guest Chef Barbara Michelson talks about her recent pork workshop with Cole Ward
Try something really unusual on your toast or English muffin: Tomato jam. And it tastes really, really good!
Cole remembers some of the not-so-great things he saw in supermarket meat departments.
With resources from Mother Nature, you can make natural and beautiful homegrown holiday gifts.
Add a depth of flavor to spinach with rich cream and spicy nutmeg in this substantial side dish that pairs well with roasted meats. Leftovers are wonderful topped with grated cheese and broiled.
This butternut squash gratin recipe is a mouthwatering twist on au gratin potatoes and can be prepped in advance and frozen.
Rabbit is delicious and extremely good for you.
The nutrient levels in our food have been on the decline. Here's what you need to know, including ideas for reversing this terrible trend.
Celebrate harvest season by helping bring local food onto kid's lunch trays at schools across the country during Farm to School Month.
A diet rich in fiber really can make you feel better.
These varieties of winter squash and pumpkin are fantastically sweet. Ask for them at farmers markets and grocery stores that feature local produce, or try growing them yourself next year.
Check out these resources to learn more about heirloom apples, as well as the how-to and history of cider-making.
Try one of our favorite dessert hard ciders this season.
Great cider elevates food just as well as great wine does, but the price is usually lower. The sophisticated blends from these cideries are well worth the $10 to $25 you’d shell out.
This recipe for apple stock adds a depth of fall flavor to dishes normally cooked with chicken stock or vegetable stock, such as butternut squash soup.
You don’t need toast to enjoy this apple butter cocktail made with farm-fresh hard cider.
Learn how to cook with these three great smartphone apps: How to Cook Everything, Big Oven and Ratio.
These three super cookbooks focused on technique will arm you with the most important ingredient in any dish: skill! Includes reviews of “Forgotten Skills of Cooking” by Darina Allen, “Good Meat” by Deborah Krasner and “Chef on Fire” by Joseph Carey.
Cole's thoughts about fresh fish, with a recipe. Plus a neat way to order your prime rib.
Cole discusses the challenges faced by organic meat raisers, as well as the health benefits of consuming organic meats.
The Gourmet Butcher explains the best ways to re-heat red meats.
These resources will help you learn how to eat seasonal foods in order to save grocery money.