Eat your Elements: Recipes and Food

When I hear the word, "roulade," I instantly think of Kohlrouladen.  I'm a bit ashamed to admit it, but I am just not a fun ...

While I was working on my undergrad, someone mentioned The Bread Bible  to me, more or less offhandedly.  I followed up by checking it out o...

I love pumpkin.  It's fantastic.  And it's one of the few fruits/vegetables that we still view as seasonal.  I always get so excit...

I'm dealing with a backlog of recipes/food.  I've got photos of food I made about a year ago, and just never posted, because I got...

Mm, Biscotti.  Most of us probably think of a crisp cookie-like stick with chocolate on the bottom, accompanied by coffee (or tea for fo...

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,...