already know from yesterday’s
video<\/a> that HuffPost Green is exhorting
us all to board the cooking-at-home train via its Week
of Eating In<\/a> experiment. Not one to
ask of others what I myself am not willing to do, I have taken the pledge. That’s right; I’m eschewing morning chai lattes
from the coffee shop downstairs, avoiding my favorite lunchtime bakery, and
turning a blind eye to the oh-so-delicious takeout from the new vegetarian Thai
place. <\/p>\n
<\/p>\n
Just last night I served roasted butternut squash soup and <\/p>\n You haven’t yet begun your week of eating in, you say? No <\/p>\n If eating is a political statement, then making your own Erway inspires would-be chefs with this NoTakeout.com<\/a> offers a complete menu, shopping list and detailed game plan—from the time you Speaking of a well-stocked kitchen, Real Food Rehab<\/a> has a spectacular pantry essentials guide<\/a> for $10 (check out an abridged Cooking Follow Paula Bernstein on her journey to domesticity Veg-heads and veggie supporters can head to Meatless Monday<\/a> for a bevy of meat-free Want some <\/p>\n Happy eating in!<\/p>\n <\/p>\n Bon appétit-ly, Related Links:<\/strong><\/p>\n The time has come to make delicious and easy bread at home<\/a><\/p>\n Is there too much ‘Let’s Hope’ in the ‘Let’s Move’ anti-obesity campaign?<\/a><\/p>\n
crusty bread. Down in the stacks today,
I dug into spinach lasagna for a midday meal. Tonight I’m thinking baked salmon and something
with potatoes and kale from this past weekend’s farmers market (here’s one
idea from Cooking Up A Story<\/a>).<\/p>\n
worries—start now. And who says it only has to be for this week? Cathy Erway, author of The Art of Eating In<\/a>, kicked the habit
for two years—no pressure, of course.<\/p>\n
meals is the best way to have the ultimate say in the consumer food fight. Plan
ahead and astound other shoppers with your market efficiency and Alice Waters-style
variety. And remember, Michael Pollan says you can have junk food as long as
you cook it yourself. I’ve rounded up some resources that helped me on my
journey to eating in. Other ideas? Let me know in the comments section below.<\/p>\n
appetizing slideshow
of winter vegetable recipes on HuffPost Green<\/a>. She even throws the
meat-eaters a bone with a recipe for braised cabbage with sausage and polenta. Never
underestimate the power of a head of cabbage. HuffPost Green also gives us the best
apps for eating in<\/a> like Locavore<\/a>,
which tells you what produce is in season in your part of the country, and Grocery
Gadget<\/a>, which keeps up with your shopping list and can compare prices
across stores.<\/p>\n
walk in the door after work—each day for that night’s dinner (big fan of last
week’s mushroom penne<\/a>). I think its tool list<\/a> is marvelous—from bare essentials
to well-equipped—so you can make sure you have the necessary pots, pans,
knives, bells, and whistles. If you don’t, no need to go out and buy tons of
new stuff. Ask a friend about borrowing an item like a hand blender that you
may not use often enough to own one yourself (I did this for the butternut
squash soup—thanks, neighbor!). Or scour your local second-hand store for
some cool, vintage-y measuring cups to cut cost and new materials. <\/p>\n
version on NoTakeout.com<\/a>) as well as a scintillating recipe for gooey mac
& cheese<\/a>.<\/p>\n
with Friends<\/a> is based on the premise of, well, cooking with friends. You
shop together, make a bunch of food for the week (say multiple lasagnas,
batches of soup, dozens of cookies), and then divvy it up and take it home—or
eat in together.<\/p>\n
on her blog Undomesticated
Me<\/a> (she’s working up to her first dinner party on March 6). For
non-foodies, reading about Paula’s culinary progress could offer a little nudge
in the kitchen’s direction.<\/p>\n
recipes from breakfast (hello, baked sweet potato pancakes) to dinner and
snacks in between.<\/p>\n
vino to go with your homemade goodness? In the Food and Wine Pairing Guide<\/a>,
you select the type of dish and spices used, and it tells you what wine would
best complement your dinner. (Garlicky pasta? Why, merlot, of course.)<\/p>\n
Umbra<\/p>\n
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