If you feel like celebrating Cinco de Mayo, but are no fan of tequila; this cocktail may be just the thing. You can head to one of Haru’s participating locations (Gramercy Park, Wall Street, Broadway, and Sake Bar) and pick one … Continue reading →

I have never liked scallopini. It’s seriously too acidic for me. Antonio loves it, so I make it from time to time. Yesterday was his basketball night which means our meal needs to be full of protein so he can … Continue reading →

This is a guest post by Ivan Pavlov, the mind responsible for Pavlov’s Blog. Pavlov was raised in New Hampshire, attended Culinary School in Birmingham, AL a virtual hotbed of culinary talent. Ivan lives and tries to write in Portsmouth, NH. His favorite foods are … Continue reading →

According to a study by professor Mildred Horodynski of Michigan State University’s College of Nursing, a mother’s eating habits has a huge impact on whether her child consumes enough fruits and vegetables. The study was published in the journal Public … Continue reading →

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Antonio plays basketball every Saturday evening. I like to have a nice meal ready for him to help him replenish calories. This past Saturday, he asked for a cassoulet. I had never made one before, but I knew exactly who … Continue reading →

No matter the color, eggs are inexpensive, high in protein, and contain only 70-80 calories each. As Blanca has pointed out, egg yolks — while feared for high cholesterol levels — should be revered for their richness in minerals, vitamins … Continue reading →

On March 6th, Oreo cookies turned 100 years old, and are now sold in more than 100 countries around the world. More than 490 billion Oreos have been sold since first introduced at the Nabisco factory in New York in … Continue reading →

Blanca came back from a meeting a few days ago and stopped by one of my favorite bakeries. It’s Bakeri in Williamsburg, Brooklyn. Their bread is just like the baguettes in France. Bakeri’s baguettes last surprisingly long. I have a … Continue reading →

Chef, restaurateur, and author Hari Nayak is out to change the world’s perception of Indian food. His current goal is to make it more accessible to the American home cook. His love of food started in his native India, led … Continue reading →

The problem with translating from Spanish into English is that somethings just make no sense. Trucha sudada is a Colombian dish from the Cundinamarca & Boyaca areas of the country. I was born in Cundinamarca but did not live there … Continue reading →

I adore mayonnaise. I hardly ever eat it because of its health (and waistline) implications. When I do it is a treat and I make a ritual out of it. Basically, this means I make my own. It’s actually quite … Continue reading →

Recipe on the bottom. I had the honor of meeting Chef Claude Godard recently. Outside of being an incredibly nice person, he’s also a killer Chef. This Burgundian Chef was born into a family of chefs which included his grandfather, Gaston … Continue reading →

Recipe Follows: National Margarita Day takes place on Wednesday, February 22. They’ve decided to celebrate with us with 1/2 priced pitchers of their signature Ginger Margarita ($24 instead of $48). If you can’t make it to Spice Market, make them at … Continue reading →

Samuel Arbesman, a senior scholar at the Ewing Marion Kauffman Foundation and author of the forthcoming book “The Half-Life of Facts”, examines the rapid growth in the science of cooking in a recent article and questions whether there are really … Continue reading →

I am not a soda drinker. I used to be. I stopped drinking soda for various reasons including the high caloric intake and the amount of harmful ingredients in your standard brands of soda. I would make an exception for … Continue reading →

If you’re like me, you’ve decided to stay home on Valentine’s day. I think it makes for a perfect excuse to spend all day cooking and baking. I received two great recipes from The American Culinary Federation just for the … Continue reading →

This is another of my grandmothers/mother’s recipes. Colombians use pretty much every part of the cow. When you go to the galeria (the farmer’s market) you will find all yummy parts that are unusual to people in the US: brain, … Continue reading →

Herbs and spices are great ways to add flavor and aromatics to your dishes. Herbs are those aromatic plants that give their leaves, stems and flowers to make our dishes delectable. Whether you like to use them fresh or dried … Continue reading →

Christmas and Hanukkah have past, but there is still another reason to rejoice. 2012 is the Year of the Dragon (along with 1928, 1940, 1952, 1964, 1976, 1988 and 2000) and it starts on January 23.  It is said that … Continue reading →

This may seem like common sense stuff to most people, but for newbies getting in the kitchen, these are essential pieces of knowledge. If there’s something I have missed; or tips you have learned throughout the years, please add them … Continue reading →

Many people are intimidated by cuts of meat they are not familiar with. I know when I started to get into cooking lamb was one of those meats that intimidated me. That was until I was given this recipe. It’s … Continue reading →

We’re all familiar with oils. They are essential to cooking. An oil is basically a fat that remains liquid in room temperature. What I like most about oils is that each type can act as a flavoring agent for your … Continue reading →

Everyone needs to have a quick and easy chicken soup recipe in their arsenal. Sancocho is my default, but sometimes I just want old fashioned chicken soup. This is one of my favorites. It is super easy to make and … Continue reading →

There are lots of different choices you can make in oils. If you are deep frying, you need to select an oil that has a smoke point that is higher than the frying temperature. For example, if a recipe instructs … Continue reading →

This is a guest post by Roger Edison, the mastermind behind the Cowboys and Chuckwagon blog which was chosen by the FriendsEAT community as one of the best food blogs of 2011 (#11 to be exact). Chuckwagon cooking is something that most … Continue reading →

If you thought I was only going to recommend leafy greens for 2012, you were wrong. There are plenty of other delicious and colorful things you should include in your diet. To start 2012 the right way, pick up some … Continue reading →

I’ve become a watercress freak over the past couple of years. It’s got great texture, flavor and is incredibly healthy. Besides, it’s peppery flavor is simply delectable. Nutrients Beta carotene Calcium Copper Fiber Folate Glucosinolates Iodine Magnesium Potassium Phosphorus Vitamins … Continue reading →

I was not familiar with kale until about two years ago. In an effort to stay healthy as an avid foodie, I’ve incorporated green drinks into my daily routine. They always include kale. It’s related to cabbage, but I think … Continue reading →

Moms have been touting the power of broccoli for ages. Ex-president Bush was not a fan. Gisele’s son thinks it’s dessert. Me? Frankly, I love it!  We all know we should eat it; but do you know why? Nutrients Beta … Continue reading →

After becoming addicted to the scotch eggs at Sweet Revenge, I knew I had to learn to make them. These delicious morsels are great for a fancy brunch, but work well as a to go snack. I know they are … Continue reading →

This is an incredibly easy (and healthy) recipe. I learned this recipe from my (now ex) step dad who is from Lefkada in Greece. Try it out over the holidays, it will be a hit. Ingredients 1 pint of plain … Continue reading →

I am usually a homemade kinda girl; but tonight I was in a bind. I took a few shortcuts to create a super tasty side dish inspired by my trip to Tuscany. If you want to make this a more … Continue reading →

When my mom married into a Greek family, I had no ideas about their culture. I was about to become a teenager and basically all I knew was that Greece was the birthplace of democracy and that they once believed … Continue reading →

I’ve been obsessed with Italian cooking ever since I came back from Italy this summer. I’ve been playing with basics and not so basics. I think I’ve finally perfected the Carbonara after trying out lots and lots of recipes. Ingredients: … Continue reading →

In making dishes, it is no longer just about how the food tastes or how it is presented. I think it’s about time that we give dining a healthier chance in the same manner as giving people a healthier shot … Continue reading →

Buying lunch from school may be a practical idea, but I say not for me. I used to do it when I was still a kid, but then I got sick (I wasn’t too sure where I got it from … Continue reading →

My nostrils flare up a bit when I smell basil and bayleaf. I just love the way the aromatic herbs get through my sense of smell and instantly feel ravished. The kitchen is a refuge to many who find it … Continue reading →

Homemakers who consider cookware as kitchen appeal enhancers most often do not have use for such. They buy on impulse and compulsion because the aesthetic appeal that the cookware brings to the kitchen is far more important than what value … Continue reading →

Seasonings must have been the most traditional food additives that every cook infuse to create blasting dishes. In the olden days, where technology wasn’t much a concern, natural seasonings include the bounties of the soil such as herbs and spices … Continue reading →