I cook because I love to eat. I garden because I love to cook.
In the spring of 1994, I became a student teacher in a suburban high school on Long Island. One of the first people I met would become my mentor. Tom was tall and lean. Very tall and very lean. He taught a marine science class, …
My wife Marci thinks I’m obsessed with broccoli rabe. Maybe that’s because I frequently order it as a side dish or in this pasta with sausage when we dine on Italian food, or because whenever I eat it, I proclaim my love for this incredible …
There’s something about carbohydrates and garlic; they go well together. Think garlic bread, garlic knots from any New York pizzeria, and even my mashed potato pizza, fragrant with roasted garlic, mashed potatoes, fresh mozzarella, and Parmesan cheese. The carbs are a vehicle for the pungent …
Over the years in my job, I have come to work very closely with a small group of colleagues. We have travelled together numerous times, attending conferences, meetings, and workshops and during these excursions, we have come to know each other well and become friends. …
Plants cannot live without sunlight. Photosynthesis converts light energy from the sun into chemical energy of glucose, the food that all plants need to survive. But too much sun might be a death sentence, depending on the plants one desires in their garden. As we …
I was a messy eater as a little kid. In practically every photo of me as a child, my face is dirty, often covered with food. I have no idea why my parents didn’t believe in napkins. The long-term fallout has proven minor, but I …
From growing and processing crops to transporting food and dealing with waste, food production has one of the biggest environmental effects of any human activity. Impacts include habitat destruction and loss of biodiversity when we clear land for agriculture, water pollution associated with animal waste …
We eat based on the weather. While some ingredients are at their peak only in certain seasons – think summer tomatoes – the atmospheric conditions also influence what we crave. In the summer, who wants a rich, heavy stew? Instead, we dine on much lighter …
A weeknight dinner might need to be quick, but that does not mean it needs to be unhealthy, tasteless, or inelegant. This Greek dish, shrimp in a simple, slightly spicy tomato sauce topped with salty feta cheese perfectly fits the bill. As it makes use …
