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Dinner Guest Blog

(blog, Jessica Sherifdeen)

cindy, l

clay, l

curt, l

harriet, l

sarah, l

mike, l

Why I buy only organic apples
Back on the corn
Pantry 101
The 10 things your organic delivery company won’t tell you
Betty Crocker’s bad-ass sister
King Corn in the Corn Belt
'Organic': What's in a word?
Cheese, indeed
Chocolate: To store or not to store
Eat bitterness
What to buy organic in winter
Harriet takes on cheese
Greenwashing on the high seas
Corn again
The beauty of everyday acts
Making one's own everything
Heirloom cacao
Life outside the corn kingdom
On and off the grid
"King Corn" comes home
No magic numbers
Take the corn-free challenge
Taste test
From chocoholic to chocophile
Of oxen and apples
Painfully slow food
On becoming a homemaker
Gleaners come over to make jam
'King Corn' goes to Washington
Musings from an urban homesteader
Back to the back to the land
From toddler food to family meal
Going local: Feeding her kids on waffles and frustration
Revolution with a side of cheese
Self-reliance in the city
Excuses, excuses: Eat local wherever you live, on whatever your budget
The farmer bakes a cake
Say yes to real food
She almost died once; now she's eating to avoid diabetes
The new vegan bible?
What roadblocks keep you from eating well?
How 10 tortillas helped me believe in myself
Days 4 to 7 eating 'Veganomicon'
What price time?
Discovering winter's greens
Vegan variety
Perfect tomato
Advice for the beginning gardener
Cynthia's pantry list
Learning to eat without pre-prepared food
The Macaroni Syndrome
Cafeteria time
I eat potatoes
Dreaming of Appalachia
The road to Venus
To fu or not to fu
Eat lunch together
Making yogurt
Harriet's garden
What is a whole food?
Chive days
Why I bake
Giving up sugar for Lent
We eat like peasants
Refreshing relishes, lively condiments
Bread alone
How did that flour get into the cup?
Sweet tart
Passover plans
Share some rapini
Start at the beginning with wine
'Have you eaten yet?'
Cheep thrill
Raw deal
Birds of a feather
Minimal matzo
What is agave nectar?
Culture of fog
Farmer in the vines
Mostly green
How to cook with agave nectar
Chicken runt
Nutritional combinations
The beauty of leftovers
Beijing duck
Fine feathers
Mr. Johnson's curse
The upside of high gas prices?
Mobile home
Pecking order
Southern roots
The wave and head nod
Out on the porch
Green garlic on pizza
How to eat your vegetables
Batter averages
Baby food isn't rocket science
Shared asparagus
Who owns a river?
Eating rejects
Sustainable on a budget?
Dairy foods for Shavuot
Striking gold with miner's lettuce
Out of touch
Ask yourself why you garden
The breakfast salad
Harriet's list
Let’s eat leaves
Birthday time
Pistou for you
Cupcakes for all
Berry worries
Cock a doodle doo
Rhubarb jewels
Politics and food
Rice dream
About sprouting
Homesteading means home
Eating life
Meat middleman
Bye bye birdies
Chicken dinner
Pining for sweets
Giving up Rachael Ray
Urban birdkeepers
Side-dish gardening
A chef's new whimsy
Don't shoot the messenger
Do's and don'ts for eating well on a budget
Jammin' with summer fruit
Feed kids real foods, not drugs
Finding your own vinaigrette
Preserving summer
Cheap vs. expensive food
A sense of place
Signature sauce
Sandwiches for dessert
Brisket, updated
The September garden
Fall spices
The year in review
Making ganache
'Sourdough fever's got me'
Feasts of simplicity
The low-hanging fruit
The egg and I
'The autumn of my tomatoes'
Authentic local
Three days on one chicken
Seduced by a dinner co-op
Are you gluten-intolerant?
Food and the current economy
The generosity of the new economy
Bird behavior
A simple panzanella story
How to save money in the kitchen
Outdoor eats
Food bank
Why I love my dinner co-op
White House vegetables
The lost art of householding
The church of local food
Busy work
A gluten-free Thanksgiving
Movie food
Welcome to the peanut-free lunch
A locavore's stuffing
Whither generics?
Save money by making your own grain salads
Cooking in my mother's kitchen
The irony of our lifestyle
Sweet revenge
The secret behind successful dinner co-ops
Chilly chickens
Chicken McNuggets
Hanukkah traditions
Behold: the Yule log
The sock-monkey situation
Personal chef service, no invoice
Saying no thanks to meat that's not humanely raised
Spice girl
Convalescent food
More or less
Chicken meal
Hoping for change
Phyllis McGinley: a woman of her time
Geographical determinism and food
Culinary-school wisdom
Meat and potatoes for the 21st century
Are corn refiners hiding behind 'moderation'?
A sense of place — and taste
Cooks' gardens
Transitioning to spring
Curry tonight
A fish story
Raised-bed gardening
Making Molly's soup my soup
Purim treats
What is householding?
Soupe au pistou
Green your weeknight meals
Of bread and syrup in the Wisconsin woods
Southern charm
The beauty of vertical gardening
Secret food for Passover
Making the most of miso
The lonesome palate
Farmers' market fondness
Fresh food inspiration
Notes from an urban farm lover
Pizza and the two Gs
Lura Jane's only cookbook
Penelope's garden
Going with the grain
The promise of a tiny orchard
Eating — and living — in Venice
A truck farm grows in Brooklyn
Picnic desserts
Harvesting 'love-in-a-mist'
Blackberry belts
Magic beans from Spain
Food rich
One 9-year-old baker's story
Freeze, froze, frozen
A tribute to winter squashes
Emma's bread
A good weed
First among bees
Our Buena Onda Brunch
Afterthoughts on holiday baking
A new use for fennel
Foodstuffs and stuffed foods
Cure your own olives
Eat small
Mouse meals
Culinary choreography
High yield, high benefit
Strawberry magic
How to candy angelica
Tim Tams across the water
Roots in Miami
Oysters and stout
At her elbow in the kitchen
Culinary herb primer
Mixed berry jam
Duluth is for sausage lovers
Pickling leek tops
Still, life with eggplant
Soil woes
Three gin cocktails for summer
Metaphysics, sausage, and me
The bean field
World's best apple
Slaughterhouse three
Rum with it
Eat a peach
The Oregon grape
The meat, the butcher, and the strappy blue sandals
To recipe, or not to recipe
A definitive vegan zucchini bread
Virtue? A fig!
Shun the photo op
Bitters 101
Paying their way
An ode to seed breeders and farmers
Soup power
A Wisconsin food find
A Tokyo Thanksgiving
Sweet Fridays
Parsley poaching
Veg up a notch
Oxheart tomatoes
Holiday brews
Make quick chicken soup
A riot of tools
Frugal soup
From orange to green
Behold the foods of winter
Bean-free chili
Homemade veggie bouillon
Curing Lucques olives
Pork Day 2011
In a jam
How to take soup for lunch
Eat stinging nettles
Child’s play
Words to live by
Take your medicine
Sustenance in Madison
A fusion slaw
Farmers are her friends
How to pressure-can stock
Substitute, don't deprive
Farm food
Party girl
Hamantaschen any day
Beer cocktails today
In defense of shelling peas
A preserving game plan
In search of an active kitchen
Swiss chard
Shore lunch
Flowers in the garden
Tabbouleh time
Of restaurants and householders
Flower power
Frozen blueberries love fresh rhubarb
Simplest cure
Summer wing interlude
Beans and ricely yours
Pickled peas, please
Urban peasantry
A garden grows in Baltimore
A fruit skeptic converts
The chi of the tomato
Tomato tips
Take Slow Food USA's $5 challenge
Refrigeration elation
Praising farm wives
Fall gardening
A gem at the table
A "chat" with Wendell Berry
Brisket in bereavement
Feasting days
Celebrating Diwali — with meat
Playing with your food
Sherry cocktails
Lessons in food and life
Deer tales
Holiday buzz
Do-over fever
What is a Householder CSA?
Preparing to plant
Thoreau and compost cookies
Kitchen thrift
Kids thrive in the garden
A quiche lesson
Wabi-sabi cookery
Sweet on liqueurs
Ramp land
Timpano time
The worldwide appeal of chocolate brownies
Harvest how-to
The okra accident
Full of beans
Harvest how-to
What cooking really means
Spirit of Scandinavia
An ode to Robert Reynolds
Three fruit desserts
Recipe etiquette
Eating north
Butter love
Homemade paneer
Apple of my eye
Starting afresh
The end of potluck?
Kitchen homework
Temporary cooking
Choosing a contractor
Choices, choices
Prepping the garden
The field test
Citrus celebration
Householding CSA update
Cooking and connecting
Food ways
Can you cook a food you dislike?
Cooking phases
Blue-skies cooking
Science-based cooking
The taste of home
Let's hear it for cold soups
All bergamot considered
The gamification of cooking