Topic: Cooking

The Cooking Channel Is Taking Vegan Mainstream (Hopefully) With Jason Wrobel’s “How To Live To 100″

The Cooking Channel Is Taking Vegan Mainstream (Hopefully) With Jason Wrobel's "How To Live To 100"

If the slate of vegan celebrities, cookbooks, restaurants, and chefs isn’t enough to push it over the tipping point, The Cooking Channel is doing their part to push veganism into the mainstream this Sunday, with their new show, “How To Live To 100.” Led by celebrity vegan chef, Jason Wrobel (whose Youtube videos are already a sensation online), the show could be more than just a resolution-helper for the temporarily healthy: It really is the first big cooking show to center around veganism–not weight loss or cutting calories with aspartame–and we’re hoping that it succeeds. More »

Fall And Winter Pantry Staples: What To Stock For Easy, Healthy Meals When It’s Cold Outside

Fall And Winter Pantry Staples: What To Stock For Easy, Healthy Meals When It's Cold Outside

Stocking your pantry with useful, versatile ingredients means you’re always ready to whip up a healthy meal in a matter of minutes. With the weather getting colder (and a huge storm already on the horizon for the East Coast), I’ve been thinking about how to stock my cupboards for the coming winter months. If you’re as lazy as I am about running out to the grocery store for specific ingredients when it’s cold outside, learning how to stock a pantry will be a huge help in keeping you cozy and well-fed. More »

Make It, Don’t Fake It: How You, Too, Can Start Cooking From Scratch This Autumn

Make It, Donât Fake It: How You, Too, Can Start Cooking From Scratch This Autumn

My mom was the first one who told me about Alana Chernila, her blog, Eating From the Ground Up, and her book, The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making. My mom, who is not domestic in the slightest, who can barely make toast, who has never pickled or canned or preserved or even really baked. But that’s how accessible and easy Chernila, a busy mother of two, makes baking and cooking from scratch look. More »

Autumn Eats: Roasted Maple Cashew Brussels Sprouts Recipe

Autumn Eats: Roasted Maple Cashew Brussels Sprouts Recipe

Yes, I’m jumping the gun on this whole autumn business by a few days, but it feels like autumn in the midwest right now, and as long as I’m wearing cardigans, I’m cooking like it’s fall, too. Our ‘Autumn Eats’ series round here is meant to be a continuation of our Summer Seasonables series—healthy(ish) recipes that use fresh, seasonal produce (or are otherwise particular to the season) and don’t take a ton of time and effort. Expect lots of soups and squash, of course, but we promise to try and bring you the unexpected every now and then, too. Today we’ll kick off Autumn Eats with a recipe for roasted maple cashew Brussels sprouts. More »

Should You Be Eating Bison?

Should You Be Eating Bison?

The National Bison Association website proudly announces that ‘Bison is Big in 2011.’ It might be a bit biased, of course, but in the past three years, the average price of bison has increased 58%—and bison burgers have become increasingly common restaurant fare. Is this just a culinary blip, or is bison meat here to stay? Let’s hope the latter—if you eat meat, bison is one of the best choices you can make. Why? More »

Ever Wonder Why Cooking Gets Couples Hot?

Ever Wonder Why Cooking Gets Couples Hot?

Somewhere between frozen pizza dinners and microwavable lunches, I threw in the towel.

Throughout the years of crushing deadlines and trying to maintain some slightly frayed idea of work-life balance — one that in the very least contained a fitness regimen and time with friends and family — I joined a rather large army of young professional women who dine daily on freezer-made cuisine and follow the misguided mantras, ‘I would cook, but there’s no point in cooking for one,’ and ‘Who the heck has time to cook?’ More »

Camping, Made Easy: Pocket-Style Campfire Cooking

Camping, Made Easy: Pocket-Style Campfire Cooking

Everything I know about cooking around a campfire, I learned in Girl Scouts. Things never got too gourmet, but we did move beyond The Stick method of campfire meal preparation (not that there’s anything wrong with the stick, just that it’s usefulness is really limited to marshmallows and cased meats). When we weren’t participating in the dreaded “polar bear breakfast” — a bizarre form of Girl Scout camp torture in which you are required to jump into a pool full of freezing cold water at 7 a.m. in order to retrieve your ziplock-bag-protected cereal boxes and apples from the bottom of a pool — we did a lot of mess kit and pocket cooking. More »

Good At Life: Freeze Your Leftover Wine

Good At Life: Freeze Your Leftover Wine

I know, I know: leftover wine – what’s that? But if you do happen to have this problem, pat yourself on the back for your self-control, and don’t let that wine go to waste. Freeze it into ice cubes. No, I’m not advocating wine-sicles. But you can then use the wine cubes later in sauces or or other recipes that call for wine. More »

Chefs Lose Weight to Stay Healthy

Chefs Lose Weight to Stay Healthy

If there’s any doubt that eating at restaurants is bad for your health, just take a look at your chef: The Wall Street Journal just profiled six D.C.-area chefs who’ve undergone big weight loss transformations after putting on unhealthy amounts of weight thanks to the unhealthy foods lurking in their workplace. Collectively, they lost 278 pounds; not only do they look better, but they all report feeling much better thanks to their improved health and fitness. More »

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