Eat your Elements: Recipes and Food

Don't you love when you find something delightful and unexpected at the grocery store?  I stumbled across some ground free-raised veal...

This is another recipe from The New York Times.  They ran an article a few years ago about chicken skin gaining popularity as an ingredient,...

I have no idea who the casserole was named after.  We joked that it was named after one of the members of our bell choir, and she rolled her...

A few years ago, things came together in a brilliant flash of mental serendipity for me, and I created a Thanksgiving side dish that I hav...

I think most people would agree that the best part about a really well-prepared bird is the skin. Whether it be picked from the slow-roasted...

I may be misremembering, but I'm pretty sure in one of the Little House books, Pa compliments Ma's "good scotch cooking." ...

I think my favorite thing about universities is the different people one has the opportunity to meet.  And the great part about getting to...