Amy Eddings

I did a double-take when walking past a fruit stand on the corner of Canal and Mulberry in Chinatown this past weekend. I saw a pile of small hot pink hand grenades with soft, leath...

Farmer Perry Hack of Two Guys From Woodbridge talks about growing and using watercress. Try ABC Kitchen's recipe for Crispy Soft Shell Crab with Sweet and Spicy Sauce, which is garnished with red watercress.

Watch a video of hydroponic greens farmer Perry Hack, of Two Guys from Woodbridge, get out of the greenhouse and into the 60-Second Stir-Fry hot seat.

Feeling adventurous, I ordered a fancy-pants coffee at Starbucks. A "lite" caramel macchiato, tall, extra foam. I could taste the artificial sweeteners in the sugar-free, vanilla syrup, but otherwise, it was pretty tasty.

If you can't stand the heat, get out of the kitchen and stay away from the Studio 4 hot seat. My guest this week on Last Chance Foods, Jacques Gautier, clearly loves standing over a hot stove in August. He's super-relaxed during his lightning round of questions. So much so, he finishes the Stir Fry in under 60 seconds.

Chef Jacques Gautier of the restaurant Palo Santo talks about growing and using green garlic, a young, aromatic incarnation of regular garlic. Try his recipe for chimichuri sauce. 

Garbage is a natural extension of our consumption of food. There's waste throughout the process and not just at the end. 

And yet, I was still surprised when I came upon a web site about making a garbage truck cupcake topper.

I recently tried making my own donuts. The result: disappointing, exploding circles of greasy dough. OOOfa. I decided that other people's donuts — like the ones I tried this week at the new eatery, 606 R&D, in Brooklyn's Prospect Heights — are much better than any I could make at home.

Well. Little did I know that I could get donut coaching, like 606 R&D gets.

Peter Meehan, the editor of Lucky Peach and co-author of the Momofuku cookbook, says Tokyo's cuisine is unknowable, compared to New York City's.  I think I know why.

Food writer Peter Meehan discusses monosodium glutamate's relation to umami and explains the origins of the term "Chinese Restaurant Syndrome." Also, try a recipe for David Chang's na...

If you can't stand the heat, stay out of the kitchen and away from the hot seat in Last Chance Food's 60-Second Stir Fry.  My advice to this week's guest, Peter Meehan, is to stick with the cold cereal he told me he had for breakfast that morning.  

Artisanal pickling is the source of serious articles on the economy and easy punchlines. Veteran pickle maker Rick Field of Rick's Picks talks about why the practice has taken off in ...

If you can't stand the heat, stay out of the kitchen and away from my iPod touch video camera!

Leave your manners at the door when attending a coffee tasting or "cupping." Slurping is a vital part of the process.

The Italians call them cicchetti, the Spanish call them tapas. We call them appetizers, and many restaurants are serving them in lieu of entrees. What's annoying is that many of these...

If you can’t stand the heat, stay out of the kitchen. Jim Burke is in the kitchen all the time, as chef of Caffe Storico, the new eatery in the New-York Historical Society.

Salt cod is a preserved food favored by everyone from Vikings to modern day Italians. Chef Jim Burke of Caffe Storico explains the advantages of using salt cod versus fresh fillets. A...

Reverend Devanie Jackson, of the Brooklyn Rescue Mission's Bed-Stuy Farm, explains how she's growing, harvesting, and feeding her community fresh bok choy right now. Also, try a recip...

I love cooking for the masses. My husband and I host a Palm Sunday brunch in our little apartment for 20 to 25 people every year, and I've got it down to a science. How many pounds ...

I usually travel the same, well-worn route with salmon, letting it cure briefly with a rub of salt, sugar, crushed coriander and zests — a mix of lemon, orange and lime. Then I bake it in the oven. But I decided to steer a different course this time.

I decided to make my own gravlax.