Beth D'Addono writes about becoming a compassionate carnivore (one who makes sure to only buy and consume meat from producers who raise their animals in a humane manner). Challenges include the fact that she isn't able to buy meat at regular supermarkets, limited availability and higher prices.
Farmers' Market season kicked off early in the Philly region this year, and while prices are higher than they were last year, there are still good deals to be had.
White asparagus is a culinary world darling. It is grown so that the plants are shielded from the sun, never to develop chlorophyll, which would turn it green. Farmers harvest them under cover of darkness to preserve their creamy colorlessness.
Tomato season is still at least a month away, and so while you wait for the local ones to hit your markets, turn to canned whole peeled tomatoes. The FoodDay editors have done a taste test of some popular brands. Click here to check out the winners.
Instead of calling for take-out midweek, do a little culinary multi-tasking on the weekend, to ensure that you have plenty of leftovers in the fridge all week long.
We all know we should eat more whole grains, but when it comes to pasta, which tastes better? Whole wheat or whole grain?
We all know that salads are best tossed with a simple vinaigrette. However, we don't always think of applying those oil and vinegar emulsions to other foods. Philly chef Erin O'Shea has come up with a series of simple vinaigrettes to pull together other dishes.
Food writer and historian Laura Schenone, author of A Thousand Years of a Hot Stove and The Lost Ravioli Recipes of Hoboken, has launched Jellypress, a website devoted to lost recipes.
The Rush Hour Gourmet changes up the traditional Bearnaise sauce to make it lighter. The new one still uses onions and tarragon to capture the familiar flavors, but without the fat.
The above image is courtesy David Snyder (aka Philafoodie). To read his review of Osteria, go here.
An assortment of tips if you plan on joining the ranks of the cannele home bakers. The best advice is not to get discouraged, as even sloppy canneles taste wonderful.
The Market Basket's got Bliss Chocolates, Eco-sponges and towels and an OXO corer that doesn't leave anything behind.
Whether you cook only parts, or the whole darn thing, it's hard to argue that chicken is delicious.
The Rush Hour Gourmet advises hurried meal makers to grab a pre-baked pizza crust and fill it with tomatoes, garlic, mozzarella and sliced almonds for a healthy and filling meatless meal.
A FoodDay staffer recalls her family's month in the low-budget challenge that was featured last week in the section. She saved more than $40 a week on groceries and discovered that her family was far more willing to try new foods than she ever thought before.
We know him as Jared, the man who lost an enormous amount of weight by only eating Subway sandwiches, but his accomplishment now is that he's kept the weight off for ten years.
Since flour, yeast and baking powder are all outlawed during Passover, making palatable desserts can be something of a challenge. Check out these three recipes from cookbook author Aliza Green that will make the end of your Seder as tasty as the beginning.
The budgeting families offered tips like buying whole chickens instead of just pricey breast meat, reducing meat consumption, eating beans and lentils and getting more organized.
Longing for bright and crisp flavors after a winter of soups and stews? Check out this noodle salad made with buckwheat noodles and lots of fresh veggies.
Need a quick dinner for your family? Try this puttanesca sauce. The best part about it is that you've probably already got most the ingredients in your pantry.
Last year a local urban farm added an flock of hens to their land and started a co-op of neighborhood folks in order to have help taking care of the layers. The first year is almost up and it has been a huge success. (As I started reading this article, I realized with a small shock that the featured folks are long-time family friends. I love the smallness of the world some days).
If you are feeling up for bacon and eggs, why not try your hand at biscuits and gravy? The FoodDay staff offers what they believe to be the best rendition of that class.
We've all heard that nitrates aren't good for us, but we often don't know much more than that. Here's the well-researched story.
In this meat-heavy section, they're offering some ways to shift the balance to lighter, vegetarian fare without losing the classic, comfort food qualities.
Looking for a way to make chicken, that dinnertime standby, a little more interesting? J.M. Hirsch reviews Cook's Illustrated new cookbook devoted to the humble bird.
Are you nostalgic for the days when women shelled peas into enameled colanders or their gathered apron? Well, the verdict is that when it comes to freshness and nutrition, frozen may be the way to go.
When it comes to getting the most nutritional bang for your buck out of your fresh veggies, it is best to shop often or use frozen, as those leafy greens lose their vitamins during extended fridge storage.
For those lucky enough to live in the Portland area, rejoice, as your farmers markets are beginning to reopen (here in my area, we have to wait until the first weekend in May).
In anticipation of all the fresh, local, organic produce, they've included a slew of recipes to utilize all this delicious freshness.
The Pickle Sickle hits the desks of the Oregonian FoodDay editors and they give their perspective on the puckery treat.
The FoodDay intern rethinks the classic quiche, making one that comes together quickly and is just as tasty and filling as the original.
Tweak your Easter meal into a meaningful celebration of spring, rebirth and renewal with these recipes for Parsi Deviled Eggs, Fall-Apart Lamb Shanks With Almond-Chocolate Picada, Chopped Greens, Carrot and Dill Salad with Yogurt Dressing, Smashed Greek Potatoes and Chocolate Malted Pudding With Marshmallows and Coconut.
The food section editors take on a canned tuna taste test, in order to determine what is the best flavor bang for your buck.
He thought he was heading towards Alice Waters' landmark restaurant, Chez Panisse, but instead Chef Marco Shaw of NE Portland's Fife Restaurant found himself captured by the relative ease and peace of Portland (not to mention a thriving restaurant scene).
Rianne Buis lived in Portland for several years and found herself deeply addicted to the Irish Soda Bread from Grand Central Bakery. A move to Seattle left her without a soda bread source and so she determined to recreate Grand Central's version in her own kitchen.
In the Mix offers info on local fundraiser, Take Back the Tap, on whether parenting styles can raise a child's risk of being obese and rounds up some happy hour deals.
What could be better than using up your St. Paddy's Day leftovers in a corned beef quesadilla.
We all know that dark, leafy greens are good for us, but they often get a bad rap when it comes to actually getting prepared for the dinner table. However, they are really tasty and can be prepared in a number of ways.
Wine School of Philadelphia instructors taste some Austrian whites and give you the lowdown on what to look for and some sure bets (video content).
Rick Nichols reviews last weekend's Philly Craft Beer Fest, tempts readers with the upcoming Beer Week and offers a remembrance of beer expert Michael Jackson (no, not that Michael Jackson).
Philly Inquirer restaurant critic Craig Laban lists his top taps in town.
• West Coast frozen yogurt stores, led by Pinkberry, descend on Manhattan. Godzilla-style madness ensues.
• The Minimalist cooks with canned tomatoes, with a video on roasted tomato soup.
• Alex Witchel writes about bigos, Polish sauerkraut soup; Elaine Louie discusses a one pot recipe for homemade meatball sausage cooked with tomato sauce.
Have you ever stashed a Coke in the freezer, hoping to chill it quickly, then forgotten all about it, only to have it explode all over your frozen peas?
Canneles, those brown, crisp pastries
Tweak your Easter meal
• Frank Bruni ranks his 
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
