Amy Eddings

Eels were a crucial food source for Native Americans and early colonists, according to author James Prosek. He discusses their mysterious life cycles and explains why eel is never ser...

A visit to the Italian imported food emporium, Eataly, is disorienting only for the sheer, 5,000 square-foot size of the shopping hall. Otherwise, it's filled with a lot of familiar p...

Worlds collided for me when I met Eldad Zvulen, the top pro at the new Vanderbilt Tennis Club in Grand Central Terminal. Yes, there's a tennis court at the renowned landmark train ter...

All Things Considered engineer Kevin Bristow returned to work Monday — and he brought his new kidney with him.

I've been reluctant to eat kale raw.  The curly versions in the supermarket seem too tough and dominated by thick stems and veins to forego steaming or boiling. But then I tried New...

Bluefish may be fun to catch, but they get a bad rap at the dinner table. Author Hank Shaw shares tips on how to best prepare the fish so that it's not so ... well, fishy. Also, try his recipe for Smoked Bluefish.

Did you see that full page ad in The New York Times last Wednesday? The one that asked, "Since when did agriculture become a dirty word?" 

Fresh off my successful, but tiring, completion of Melissa Clark's "Stupendous Hummus" recipe, I tried two others in her new cookbook, Cook This Now.

Journalist and author Betty Fussell talks about America's complicated relationship with corn — both as a commodity and as a favorite food. Try her recipe for Creamed Corn with Chili Butter here.

Some people can boast of surviving the complex requirements of Julia Child's pate de canard en croute. I haven't de-boned a duck, but I have peeled three cups of chickpeas — by hand ...

I'm in the process of making hummus, and boy, are my thumbs tired. That's because I've been peeling each little chickpea by hand. All that twiddling hurts.

I can't say with any certainty that doing detoxes, avoiding processed, chemically-laden food, going vegetarian, or vegan, or raw, or organic, is going to keep me cancer-free. But I...

Papalo, an aromatic herb related to cilantro, is making its way north thanks in part to immigrant farmers originally from Central and South America. It is a crucial ingredient in cemi...

In the 18 months since city health officials reversed a ban, New York City beekeeping has gone from an illegal activity to one so robust and celebrated that it's getting its own fes...

The former host of the Internet radio show "Why We Cook" has launched a new show called "Let's Get Real." Its goal is to educate eaters about what's real and what's fake on their gr...

They don’t know it, but America’s littlest tennis players are in the midst of a dramatic downsizing: it’s called 10 and Under Tennis, and it shrinks the game down to a kid’s size, with smaller rackets, low-bouncing big foam balls, lower nets and a smaller court. It is changing in the way  kids are learning the sport.

Red Jacket Orchard farmer Mike Biltonen talks about donut peaches and blogger Cathy Erway shares her recipe for Donut Peach Donuts.

It sounds weird, but Beth Kronk and Jim Horch owe their relationship to the terrorist attacks of September 11. Beth and Jim met on a subway in the sad, chaotic week that followed.

Mayor Michael Bloomberg took a page from President Barack Obama, and suggested a "beer summit" to work out the tensions caused after police officers shoved and handcuffed two black city officials who said they had permission to walk on a blocked off sidewalk during the West Indian American Day Parade.

You make friends when you're sitting in the seats behind the baselines in the Grandstand Stadium. That's because most of the people who score these seats don't give them up easily, ...