Feed aggregator

When I talk about my yogurt maker, I usually encounter one of two reactions.

The first is, “Oh my, I need one of those now! I’m off to buy my very own,” or better yet, (and just as often) …

Oh, the city.

Just after we last spoke, I was on the train, then catapulting into Grand Central, a quick stop into Posman Books to hug Anna, and then I had 20 minutes to find the right building, the …

“What is the one food that will change people’s lives when they start making it at home?”

I’ve been getting this question a lot, and I still pause and stumble over it. I just don’t quite have a clean answer.…

I’ve come to think that cooking involves a bit of hunger and intuition, mixed with a whole lot of tricks.

I’ve got plenty of hunger, and I want food to satiate it! There were times when I was in college …

This week, I asked the girls to pick some of the hundreds of violets in the yard, so that I could finally candy them. Every year, I want to candy the violets, and then the time passes, or Joey mows …

There’s a cookbook that has really taken over around here.

Let me first say that my relationship with Martha Stewart has been a little topsy-turvy, to say the least. Martha and I first met when I was maybe sixteen, when …

Yesterday, Joey and I hopped in the car, crossed the state line, and made our way to Troy, NY for the From Scratch Club food swap. The FSC had invited me to give a little talk and to sign books …

About that haircut.

She wanted bangs, and I said no, because she would just want to grow them out, so Rosie took matters into her own hands. Miraculously, this has happened only once before in our household. This time, it …

You do not have to be good.
You do not have to walk on your knees
for a hundred miles through the desert, repenting.
You only have to let the soft animal of your body
love what it loves.

Tell …

Before we get into it–an apology.

I’m just a little bit sorry for including ramps in this recipe. I’m sorry that the title of this post includes a food for which you might have to forage, most likely with someone …

This morning, I woke up to an email from Johnny’s seeds telling me that my package had shipped. I’m waiting for that package. And I swear, the moment it gets here, I’m going to drop all this cooking, pick up …

Well hello!

I’m Alana.

It only seems necessary to say this now, today, because it seems that we have some new visitors here at Eating From the Ground Up. Maybe you’re here because someone led you over to the site, …

Well, I couldn’t let Friday expire without a nice drink, could I?

Also, my salon challenge party, which I did, in fact, have only a bit over my own deadline. If anyone else out there took the challenge, …

Reading over all of your comments on the butter post, I can’t even express how good it is to hear your thoughts on this–on bodies, and food, and joy. I know I say this every time (and I mean …

I have recipes to share, a salon challenge party to tell you about, a winner to pick (you have a whole day left to enter!) and all of that exciting stuff that the week ahead holds. But tonight, a bit …

A few weeks ago, I had the good fortune to participate in a lovely event for the Berkshire Festival of Women Writers, an evening on motherhood and creativity curated, nurtured, and grown by Suzi Banks Baum of Laundry Line …

Oh, happy Spring.

Every year, I make black bottom cupcakes with thoughts of my grandmother who made them on the first day of Spring for me when I was little. Today, I am writing about cooking and parenting instead of …

If my kitchen had a coat of arms, it would surely include the lentil.

First, there was basic lentil soup, made as my mother and Mollie Katzen taught me. That’s with the greenish brown lentils, the cheapest in the bulk …

Wow. Way to rock the homemade. The food revolution is here, and you all are warriors!

If you haven’t gotten a chance to read through all the comments from the last post, definitely try to make the time. I loved …

Today, I have something for you!

I’ve heard a rumor that there are “books in the warehouse”. That phrase has been thrown around a lot lately, in emails and phone calls with my publisher, as in “we expect books in …