Learning to Love the Stelvin Screw Cap
Did you know the screw cap that you’ve reluctantly come to embrace on your favorite young wine is called a stelvin enclosure? Initially, when these ridiculously convenient enclosures became popular, I...
View ArticleWhole Hog: Five Reasons to Try Nose to Tail Eating
Nose to tail eating is one strategy to curtail waste. Essentially it means using as much of each animal killed for food as possible. The practice is extremely important for the ethical consumption of...
View ArticleSure Instincts: Judy Rodgers
In December, 2013 the world lost a great food person. We have eaten at Zuni Cafe more than a handful of times and cook out of the Zuni Cafe Cookbook often. Our friend and sometime contributor, Deborah...
View ArticleTaking Stock: The Base of Flavor
Recently, I read an article by Rachel Tepper over on yahoo.com/food entitled “There’s Life Beyond Bouillon Cubes” that got me thinking about how much I value stock. She rightly makes the case that...
View ArticleWhy Do You Cook? Chef Corwin Kave Answers
Editor’s Note: This is the latest in our series “Why Do You Cook?”. Thank you to Chef Corwin Kave for his insightful essay on why he cooks. Why do I cook? I’ve spent the past few weeks repeatedly...
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Green Chile Stew
Green Chile Stew is my go-to recipe when the weather is cold. It’s the perfect snow day lunch. And we’ve had some snow days this year in Woodstock–at this rate, the poor school children will be at...
View ArticleHandPicked 8-Stuff That Matters
The HandPicked 8 is our quick overview of stuff that matters. There’s always a lot going on in the space we call ‘real food’, but not every story generates a whole post on its own. That’s why we’ve...
View ArticleImproving Health by Teaching Kids About Food
Editor’s Note: Teaching kids about food is bigger than just ‘teaching kids about food’–so many positive things come to the fore when kids know from where their food comes. Elementary school used to be...
View ArticleSoup and Stew Season
Because Staci is such an expert at assembling and slow-cooking delicious soups and stews, I consider myself a lucky man. This latest wave of polar vortex-induced, teeth-shattering, put-on-more-layers,...
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Cooking with Chef Glady: Mimi’s Strudel
It’s deep winter now, the holidays have come and gone, and on some grey days, I like to surprise my family by making Mimi’s Strudel. This is my mother’s recipe, and a favorite of my children and...
View ArticleWhat is Artisanal Food?
It seems like artisanal food is strong these days. Handmade, small batch–food created with caring hands and top notch ingredients is one of the joys of the real food movement. CUESA is one of our...
View ArticleVintage HandPicked: Wine Grows on Oregon Road
Editor’s Note: This film on bio-dynamic winemaking first appeared on HandPicked Nation on May 17, 2012. At Shinn Estate Vineyards, proprietors Barbara Shinn and David Page are making outstanding...
View ArticleThe World’s Best Salad Vegetable: Puntarelle
I know that in this day of trying to cut down on the air-miles of our food, trying to eat locally, it is really not the done thing to encourage us to eat vegetables that must be imported, but then...
View ArticleChef Andrew Little: Josephine
We have known Chef Andrew Little since 2007 when he was helming the kitchen at the Sheppard Mansion in Hanover, Pennsylvania. We ate his delicious food, talked with his farmers and producers and have...
View ArticleEntertaining Community, One Bite at a Time
Have you ever eaten rack of lamb? A tasty, tender, roasted 4-bone rack of lamb. Have you ever thought about how many racks a butcher can cut from one lamb? Four, if it’s a big lamb. If a restaurant is...
View ArticleJudith Jones and Edna Lewis
As most of us know, Judith Jones is the editor who brought Julia Child’s, Mastering the Art of French Cooking, into brillaint, crystalline focus. She edited Marcella Hazan. She worked with Irene Kuo....
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Vintage HandPicked Recipe: Sally’s Perfect Chocolate Chip Cookies
Editor’s Note: This post first ran on January 24, 2013. It was cold then and it’s even colder now. Check out this recipe and make a batch of Sally’s Perfect Chocolate Chip Cookies. It’s a great way to...
View ArticleVintage HandPicked: Love and Chocolate
Editor’s Note: This article originally appeared on HandPicked Nation on February 7, 2012. It bears repeating! Chocolate is like love: sensuous, sweet and intense. Chocolate contains chemicals which...
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Cassoulet: Or, How to Survive a February Birthday
I HATE JANUARY. There, I’ve said it. One should not wish one’s life away, but after nearly nine years of living in my normally-beloved adopted home of London, I feel qualified to say that I’d be...
View ArticlePaula Lambert: Mozzarella Company
Editor’s Note: We have been friends with Paula Lambert for quite some time. We have always admired her expertise, her enthusiasm, and, even more, her cheeses. On the anniversary of starting her...
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