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The Gift of Transformational Growth

  • December 5, 2018
The most amazing thing I've seen in a while. I just grew a salad in my kitchen - in 16 days. Late November - early December. In New York. In this AeroGarden thing. Seeing is believing. Click for the photos.
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The Gift of Sparkle

  • December 1, 2018
Sparkling water. Blow-your-own-bubbles for Better Cheaper seltzer and soda pop. The gift that improves health, saves money and prevents planetary wear and tear. Not bad for something that costs $64 and fits under the smallest Christmas tree.
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The Gift of Revelation

  • November 29, 2018
Pizza. The big cooking revelation. Watching flour and water become pizza dough. Watching pizza dough become a pizza crust. In your own oven. If I can do this, you and everyone you know can, too. And you probably don't know anybody who doesn't love pizza. It's Thoughtful Thursday, the first day of the always thoughtful BCS Gift Guide.
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Back to BCS Basics: Cornbread & Pork

  • November 28, 2018
Because they're so thoroughly satisfying. Because they make your home smell great while they cook. 10 minutes or less of actual preparation for each. 24 hours in the slow cooker for the pork, 20 minutes in the oven for the bread. Beyond great for breakfast, lunch and dinner.
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Mash Note: Turnips at Horn & Hardart

  • November 27, 2018
One of my earliest food-flavor memories is mashed turnips. Slightly sweet, a little earthy, soft and warm. But the real attraction was the way the dish was served. Behind glass. Convenient and automatic. Very sci-fi.
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Soulful Soup from Tuscany: Ribollita

  • November 24, 2018
When it gets really cold, it's time to make ribollita, a deeply delicious and satisfying potful of Tuscan kale soup, something between a rich vegetable soup and a vegetable stew. A complete and soulful meal in a bowl.
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Cold Turkey. Recovery Plan. Moussaka?

  • November 21, 2018
Really. Crisp, buttery potatoes. Rich, melting eggplant. Luscious cheese sauce. It's practically the national dish in Greece, where they make it with ground lamb. That's what I was doing when I thought, why not make Turkey Moussaka?
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Thanksgiving Three-Bean Turkey Chili

  • November 20, 2018
Deeply delicious. Spicy and sweet. Rich and bright. Substantial but not heavy. Maybe the best-ever use of leftover turkey. So good it makes me think Better of turkey. More than enough a flavor for a party.
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A Walk Through The Thanksgiving Math

  • November 16, 2018
Before you finalize your Thanksgiving meal planning, let's do a little preventive math. Add up those future calories. And subtract a future walk's worth of calorie-burning.
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Polenta Dressing: Think outside the bird

  • November 15, 2018
Dressing. Not stuffing. Cook it separately. Not inside the turkey. So good you might think, who needs the turkey? Here's a perfectly moist and deeply flavorful savory dressing with a luscious whole grain corn polenta base.
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