Feed Your Eyes

Whole-grain bagels, the Peter Reinhart way

The joys of discovering heirloom tomatoes

Found: The perfect, inexpensive mandoline

Get sconed!

Bored with bacon bits? Try some new ideas for topping salads this summer.

Cook pasta the energy-saving way

Tomatoes from the kindergarten garden (meanwhile, my basil withers)

Get the scoop: Homemade tortilla chips

What to do with cream left over from making gelato? Make more gelato, of course!

Magic beans: Christmas Limas from Rancho Gordo

Baked (also known as shirred) eggs

This year I resolve to eat more glittering sugar-coated balls of cookie dough.

Food favorites from 2008. What are yours?

Peppermint chips for Chocolate Chip Peppermint Bark Cookies

Check out these aprons from Beansoup! Great gift idea for the little cooks in your life.

Power pancakes for an Energy Food Challenge: whole grains, peanut butter and bananas

Bonus points! Top your fall salads with these cheddar crisps instead of the usual croutons or shaved cheese.

It's November! Time for a little pumpkin with our chocolate.

We've just come into a bounty of winter squash. Drop by and tell me what to make with it all.

Heirloom beans

Happy: The scent of minced garlic and lemon zest hitting a hot pan at the same moment

Buttermilk Syrup: sweet on pancakes, and the leftovers are just waiting for cake.

Fresh chevre makes a good spread for flatbread when combined with lemon and chopped herbs.

Homemade granola bars for wee lunches