My dad, who lived by the clock, knew how to cook perfect (and I almost never use that word) soft-boiled eggs. They were always set but still soft and just runny enough to coat our buttered toast. Here's how he did it.

At Christmas dinner, Simon drew faces on his placemat. I'd used heavy paper as placemats and put a fresh box of crayons at each person's place. So when I wondered how to decorate his cake, I made a stencil inspired by his drawing. I got a little carried away with the powdered sugar but everyone recognized [...]

Who knew that cultivating mushroom logs and worm composting would mean twice daily soakings and chopping kitchen scraps for worm food.

Make yogurt at home and help save the world. Or make it just for fun.

When you think dark, leafy greens, you may not be thinking of nettles. But maybe you should. Especially now in midwinter when they are in season at farmers' markets.

Healthy cooking at its most essential and effective--great chicken soup starts with homemade stock.

My favorite recipe added to my repertoire in 2009: miso salad dressing.

A New York Times recipe for kale pesto tossed with roasted winter squash and pasta can be made with just about any winter green. And it's a hearty, delicious meal even non-green eaters can love.

Who said cooking isn't exercise! Try peeling a 15-pound pumpkin! Musque de Provence pumpkins have lots of sweet flesh and not many seeds or strings.

Getting carried away by seasonal abundance. A parade of pumpkin dishes.