I’ve wanted to make a gluten-free chickpea flour-based fresh pasta for some time now.  A previous attempt at chickpea flour and potato-based gnocchi produced gummy and underwhelming results, to say nothing of the gluey mess …

It seems that peanuts are fraught with controversy these days, especially among those with young families.
The legacy of “conventional wisdom” that advocates avoiding introducing peanuts to babies and children–even up to ages 1 through 3– …

Peas are having nothing short of a renaissance, and they owe their meteroic rise from the lowly ranks of TV-dinner cast-off to Top Chef-testant Carla Hall’s well-publicized 2009 preparation of fresh peas with butter, lemon and thyme …

While I promised that this site was not to become a mommy blog once the twins were born, I never said I wouldn’t occasionally write about food topics of interest to the under 3′ tall …

While my pantry is always stocked with every variety of lentil imaginable, I tend to neglect the red ones until wintertime comes and soup season is at its peak.  And each year I am reminded …

Once upon a time, food was food.  It didn’t require too much thinking about, and what you saw was pretty much what you got.
Not so today.
Our industrial food system has complicated food beyond reason, and …