Amy Eddings

Settle the debate about where to find the city's best bagels once and for all by baking your own. Try a recipe perfected by Adam Kuban of Serious Eats.

A great thing about Last Chance Foods is that it not only gives me an opportunity to indulge in and talk about one of life's great pleasures (eating), it allows me to meet people like Melissa Clark. I've admired her food writing in the New York Times for a while.

Everyone's going crazy for coconut oil. New York Times writer Melissa Clark explains why the saturated fat is making a comeback. Also, try her recipe for Double Coconut Granola.

Why is smoked salmon typically accompanied by capers? Such an odd little condiment. A caper is the pickled, immature bud of the caper bush, a plant native to the semi-arid climates of the Middle East and the Mediterranean region. Its mature fruit, caper berries, are typically packed in salt.

Alex and Stephanie Villani of Blue Moon fish talk about what fish are currently running and what makes for the best smoked fish.

The Central Park Conservancy is removing some confusing signs that led police to ticket nine cyclists for speeding — and the NYPD took the unusual step of making house calls to apologize for the erroneous citations.

City officials planted five trees at the former Fresh Kills landfill on Staten Island, to mark the anniversary of its closure. While the last barge of garbage was delivered ten years ago today, Staten Island Borough President Jim Molinaro was not celebrating. He took the city and state to task for letting the landfill operate for 54 years.

Ten years ago Tuesday the last barge of garbage was delivered to Fresh Kills landfill on Staten Island. The closure of the dump — visible from space, taller than the Statue of Liberty and once the world's largest landfill — was a watershed moment for Staten Islanders, who had lived with its odor and stigma for 54 years.

I can't let the Jewish holiday of Purim go by this weekend without writing about hamantaschen. Naomi Lewin wouldn't let me.

Curry is the comfort food of many nations—from South and Southeast Asia to Japan to the Caribbean. Last Chance Foods delves into the history of this beloved dish. Plus, try recipes fo...

In the kitchen, peanut flour and boiled peanuts are growing in popularity. Get a recipe for Hawaiian boiled peanuts, as well as boiled peanut soup, here.

Would peanut flour make a peanut butter cookie more peanuty? After speaking with Peanut Butter & Company founder Lee Zalben, I had to give it a try. The idea gave me the permission I needed to do two things: bake (I don't need much prompting, but always worry about capitulating too easily and frequently to my sweet tooth), and enlist my colleagues in helping to write my blog.

Some folks' idea of comfort food is meat loaf or macaroni and cheese.  Mine is oatmeal.  It's creamy and warm, but, more than that, it's a food my dad made for me and my siblings when we were little.

Oatmeal would seem to be an unlikely topic of passionate debate, but these days, everyone has an opinion about the humble breakfast porridge. Let us know what you think about oatmeal ...

In my zeal to try different types of pepper, I bought two big bottles of whole pink and white peppercorns -- the pricey Morton & Bassett kind. I wanted to try red peppercorns, but I...

Chef Julian Medina advises on the uses of different types of peppercorns. Also, he shares his recipe for Hamachi Ceviche with Avocado Fries.

We're talking about sun chokes this week, but my head and taste buds are still with salt, our topic in last week's Last Chance Foods.  Many have commented on artisanal salt seller Mark Bitterman's contention that the link between salt and hypertension are not as clear-cut as public health officials would like to have you believe.

Even though temperatures on Friday nearly reached 60 degrees, sustained warmth is still many weeks away. Sunchokes are a welcome addition to standard winter root vegetables like potat...

The Meadow in the West Village offers more than 100 types of gourmet salt. Owner Mark Bitterman takes on the sodium critics and gives a brief explanation of a few basic finishing salt...

There have been several big "ah ha!" moments in my evolution as an eater. And now, through Mark Bitterman, I've discovered salt.