Don't mourn the loss of the summer produce bounty. A guide to the dark leafy greens of fall -- like spinach, collards, Brussels sprouts, rainbow chard and savoy cabbage -- proves autumn has a cornucopia of seasonal vegetables.
Cookbook author Paula Wolfert reveals her sacred kitchen object, claiming she "never met a pot of clay she didn't like."
The common chickpea is spiced up with cumin, turmeric, coriander and cayenne.
Got a hungry man in your life? Lucinda Scala Quinn, author of "Mad Hungry, Feeding Men & Boys" offers ten tips for feeding men (and boys), like "don't ask if they're hungry" and "train them to fend for themselves." After the tips, she cooks up five guy-approved recipes, like "Flat Roast Chicken" and "Steak Pizzaiola."
Warm up with hearty stews as the weather cools down. Tomatillos, small green tomatoes popular in Mexican cooking, shine in a "lean, mean slow-cooker recipe" with beef eye of round and pinto beans.
Few of us want to make a complicated lasagna for solo dining -- by day six, you'll never want to see lasagna again! In this series, AOL Food staffer Sarah LeTrent taste-tests simple recipes suitable for a "table for one."
When we think of peanuts, we think Virginia, ballgames and a top hat-wearing, cane-holding, monocled mascot. However, peanuts are also a staple in West African cooking and used prominently in many dishes. One such typical meal is a hearty stew made with tomatoes, sweet potatoes and peanuts.
This vegetarian version of the soup relies on the saltiness and creaminess of peanut butter -- the pantry staple and venerated American spread that is an often unsung hero in meals that don't include jelly or two slices of bread.
Presenting a new (and more acceptable) way to eat peanut butter by the spoonful.
Trevor Corson, the author of "The Story of Sushi," says to step away from the chopsticks -- the proper way to eat sushi is with your fingers.
Joaquin Baca of the Brooklyn Star only serves up food he likes to eat -- including the Americana classic green bean casserole, updated with homemade mushroom soup and onion rings.
White House chef Sam Kass stirs pots and policy. When he's not preparing meals for the first family, he gathers with senior policy advisers to figure out how to improve the health of the country's children.
First Lady Michelle Obama makes a cameo on the Jan. 3 episode of "Iron Chef America" to raise awareness for the Healthy Kids Initiative -- and revealing that the secret ingredient is anything from the White House garden.
From Momofuku to Marco Canora, the roundup of this season's best new cookbooks is sure to take readers on an "edible adventure."
Sam Sifton's latest reviews Le Relais de Venise L'Entrecôte, the Parisian import to Midtown that relies on "the simplicity of salad, steak and fries, heavy on the salt and butter, rich as a cardiologist," and waitresses in what resemble French maid outfits.
The Minimalist, Mark Bittman, takes meatball madness to the Middle East with lamb, cumin, mint and bulgur.
Nostalgic for wine from their Vienna upbringing, Carlo Huber and Paul Darcy made it their mission to bring Viennese wines and wine culture to the United States.
Saltie, a tiny sandwich shop in Williamsburg, Brooklyn, serves up sandwiches "the Earl would approve."
A 170-year-old food secret was almost lost to the trash heap.
The original recipe notes for Lea & Perrins Worcestershire Sauce have been unearthed in a dumpster near the sauce factory by former company accountant, Brian Keogh. It was unclear why he was digging through the trash.
The accountant passed away in 2006, but his discovery only recently came to light after his daughter Bonnie Clifford brought the notes to Worcester City Museums.
Few of us want to make a complicated lasagna for solo dining -- by day six, you'll never want to see lasagna again! In this series, AOL Food staffer Sarah LeTrent taste-tests simple recipes suitable for a "table for one."
The time-honored Italian dish, saltimbocca, traditionally calls for veal cutlets, but the classic is easier and more practical for singletons to make with commonplace chicken breasts.
Saltimbocca, roughly translated, means to "jump into your mouth" -- and with thin slices of chicken wrapped in savory prosciutto and autumn sage, the translation seems fitting. Paired with roasted tomatoes on the vine, this 10-minute, one-pot meal yearns for a table under the Tuscan sun. In a concrete jungle, fresh sunflowers will have to suffice.
The beauty of this variation is that everything is cooked in the oven, at one temperature, in one pan. After all, when it's just one person doing the cooking, that same person has to do the cleaning too.
Ever wondered where that lettuce leaf you're eating was grown?
Kroger says it's become the first grocery chain to employ traceability technology on its salads, so consumers can see exactly where its packaged Fresh Selections salad greens come from.
For its pre-washed, ready-to-serve salads, Kroger is using HarvestMark technology -- a 16-digit tracking code on packaging that consumers can plug into HarvestMark's Web site to trace the greens back to the source, including the region where the produce was grown and the date it was packed. It's part of the grocer's new "Quality You Can Trace" program.
'Tis the season for pumpkin carving, but don't throw out the scraps! AOL Food's toasted pumpkin seed recipe and these tips make it easy to turn a pile of pumpkin seeds (or pepitas) into a tasty and healthy snack.
The revamped product is now using red beet juice, purple cabbage, cocoa powder, paprika and turmeric to replace the artificial ingredients that had been flavoring and coloring the wafers for years.
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