It's the time of the year for Dad to go out and immolate his paycheck, turning succulent pieces of meat and crunchy fresh veggies into hockey pucks and piles of ash.
For seafood lovers, this yummy cool cocktail is just what the doctor ordered.
Darya Pino is a Ph.D trained scientist, San Francisco foodie and advocate of local, seasonal foods.
For myself and people of my generation, cooking represents the worst kind of irony. Feeding ourselves is our most basic human need, but for some reason no one bothered to tell us how to do it.
"You should be able to eat a nutritious meal with the same dignity as everyone else, in the same place as everyone else. It would let you hold your head up high, and rebuild a bit of your confidence."
Creator & host, PBS's 'Ciao Italia'
Summer is no time to be a slave to your oven. The grill will handle the bulk of the work for outdoor cooking, but what can you do about dessert? That's easy if you think of cool, no bake desserts.
Scott Conant, Chopped judge and host of 24 Hour Restaurant Battle, invited me into his kitchen, where he made a delicious asparagus soup with mussels that's currently featured on his always seasonal menu.
Founder and Executive Director, EatDinner.org
While some families experience camera-ready, feel-good moments at family dinner, at least sometimes, other people feel like family dinner is one more thing for working parents to feel guilty about. Which image is right?
Suddenly it's summer and I am roasting. You know what I need? Popsicles. So which popsicles hit the sunny spot? Keep reading to find my favorites.
Green Revolution Can Provide Food and Fuel
Managing Board Member, DSM
The human race will be around in a hundred years, even if oil won't -- in a big way at least. We will have long gone back to living off the land by that point, just as we did before the modern industrial revolution changed life seemingly irrevocably.
Writer and journalist
If you are a New Yorker... or know a New Yorker... or know someone who knows a New Yorker, you know about the best halal chicken and rice cart on 53rd and 6th. Our chicken recipe is better.
Dwight Garner's review got me thinking. About cooking and manhood, and how the culture of cooking and gender has changed in the last 15 years.
Co-founder, One Green Planet
The only reason we eat and use animals is because we've been doing it for eons and animal-free alternatives did not exist. It is 2011, people; we need to get with the program and evolve!
Author, 'National Geographic's 100 Best Volunteer Vacations'
Mention Palm Springs and the Coachella Valley and most tourists think golf, Rat Pack and, if they're music fans, the Coachella Fest. What doesn't spring to mind is agriculture, particularly not the husbandry of dates.
New Orleans writer
Food in New Orleans is serious business as our chefs continue to rack up James Beard Awards. A chef based on Spicer even has her own side plot in HBO's Treme as scripted by Anthony Bourdain. Speaking of Bourdain, alcohol is also a top draw.
Chef, Author, Advocate
About two months ago Kim and I set out to accomplish a long-held goal: to build a roasting spit in our backyard and spend no money doing it. The inauguration of our successful endeavor occurred Memorial Day weekend. Here's how we did it.
Food and travel writer
I've only recently twigged that making the most of a breakfast buffet is both an art and a science. Some people are very good at this. Sun Tzu has nothing on them.
Program Director, Meatless Monday
Yes, the news has been good of late, but I think the entire Meatless Monday team was dumbfounded when the data came back.
Founder of Food Democracy Now!
Passing poorly conceived bills that limit Americans' freedoms and place an iron curtain between farmers and consumers is certain to backfire, only drawing more attention to agricultural practices.
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