The company that sued Just Mayo is now jumping on the vegan mayo bandwagon. Hellman’s Eggless Mayo hits store shelves in February.
If you’re looking for the best Father’s Day gifts for your foodie dad, you’ve come to the right place! We’ve rounded up some uniquely awesome gifts.
Last week, I met one of my food heroes and teachers — Joel Salatin — the lunatic farmer of Polyface Farms in Virginia. Never heard of him? Let’s fix that.
The classic French omelet is not like our American versions which are so often overstuffed with fatty meats and greasy cheeses. They are perfection on a plate.
Great news: Perdue has stopped its use of antibiotics in chicken hatcheries — the end of a 12-year project to eliminate the use of unnecessary antibiotics.
Cascarones: Colorful, confetti-filled eggshells, unless you’re in my family. We fill them with candy, making them one of my favorite Easter crafts.
Warning: This blog post is entirely silly, but that’s how I’m feeling this morning, so I hope you enjoy learning how to have fun with eggs.
With approximately 9 million vegetarians and vegans in the U.S., chances are that many families will be hosting an herbivore sometime during the holiday season. It should be a no-brainer—just use soy milk in your mashed potatoes, leave the ham out of the green beans, and use margarine in place of butter. Easy, right?
Can eating vegan actually make you healthier? Check out these ways that a vegan diet might just help you live longer.
When I can’t buy cage-free, locally-raised eggs, I find myself staring at my grocery store’s egg shelves, trying to decipher those cryptic egg carton labels. Learn what they really mean.
I adore soft-boiled eggs. So the fact that the folks at America’s Test Kitchen tested more than 1,000 to come up with a perfect technique made me happy.
Here is another recipe created by my friend Matthew Card. It’s a riff on eggs Florentine (eggs Benedict but with spinach instead of Canadian bacon or ham) and, like every dish he makes, it is turbocharged with flavor. It would also be delicious with any of the other sauces in this chapter, so feel free to experiment.
If you have ever worried about recipes that call for undercooked or raw egg yolks? Martha Holmberg, author of the new cookbook, Modern Sauces, offers this advice: I’d love to [ … ]