Do you ever drink or cook with goat's milk? I've recently fallen in love with the goat's milk from a local dairy, Redwood Hill Farm. The first time I tried it, I was amazed at how sweet, creamy, and distinctly non-goaty it was! It's made me curious to hear from other people who have come to love this "other white milk." More

This past weekend I joined my family for a lazy afternoon in the park. The sun was blazing, we rode our bikes, and a water fight ensued, which we followed up with some serious napping. When we woke up to a subtle, perfect breeze, we dove into this tofu "egg" salad with gusto. More

My mom adores breakfast in bed. Who doesn't? In fact, she's got a pretty sweet situation with my father prepping her coffee and bringing in the paper nearly every morning. After thirty years at a job where she had to burst into action at a very early hour, she relishes her mornings of moving a tad slower. The only way I could see enhancing her caffeine and breakfast in bed routine is to shake up that coffee into a different, more celebratory form for mother's day. A well–intentioned fake out, if you will. Hey it's fun still being her kid and surprising her! More

Raw milk is the new pot, only harder to get. Or so says Dana Goodyear in her New Yorker article this week on the intensifying food-freedom battle for raw milk. More

My baking instructor in culinary school described pastry cream as "the most outrageously decadent pudding you will ever eat." And she's totally right. While I could certainly eat it by the spoonful, pastry cream is really intended as a filling for things like cream puffs, éclairs, and Boston Cream Cupcakes. Here's how to make it at home. More

I picked up a liter of vat pasteurized milk at a specialty market the other day. It was expensive (about $3.50 plus the $1.50 bottle credit which I can get back if I return the bottle) but I was curious enough to splurge. I had never heard of vat pasteurized milk before but the milk was also local, sustainable, organic, non-homogenized, and came from Jersey cows so there was a lot to be curious about. What is vat pasteurization and would this milk taste noticeably different than my everyday organic from Trader Joe's?
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A breakfast that's quick, nourishing, adaptable, and uses up leftovers? Yes, please! More

Breakfast was not a special meal in my house growing up. At least, not in the sense that we enjoyed fancy homemade cinnamon rolls and coffee cakes on a regular basis. Sure, we made pancakes (from a box) on weekends, but it was nothing to write home about. More

This puts a whole new spin on "Drink your milk!" Have you ever tried kefir? More

To get whipped cream to hold its frothy peaks for longer than an hour on the picnic table, we've always resorted to gelatins or cornstarch to help stabilize the cream. But thanks to a tip from Good Food's Evan Kleiman, now we have a new trick to try! More