It’s been about 36 hours since we launched Bloggers without Borders and our fundraising efforts for tornado victims, so we thought it was time for a progress report. As of midnight, we had raised over $1,200 for tornado victims across the United States. We can’t thank you enough for your quick and generous response

Bloggers without Borders (BwoB) is a blogger-based charity whose mission is to help people—bloggers and readers alike—by harnessing the good will of the blogging community. Its founders are Maggy Keet of ThreeManyCooks, Erika Pineda-Ghanny of The Ivory Hut, and Aimee Wimbush-Bourque of Simple Bites. BwoB officially launches in July

Recipes copyright 2010 Rebecca Lang Serves 8 3 cups chicken (or vegetable) broth 2 cups heavy cream 1 cup quick grits 2 cups grape tomatoes 1 ½ teaspoons olive oil 1 tablespoon balsamic vinegar ¼ cup plus 2 tablespoons shredded Parmesan cheese Freshly ground black pepper Preheat the oven to 400°F. Bring the chicken broth

Some people tolerate their family, some people like their family and other people love their family. I loooove my family. So when I learned that I would be attending a conference in Atlanta, I tacked on a few extra days so that I could stop in and see my aunt and uncle, Sue and Steve,

Serves 4 1 container (7 ounces) field greens 4 large boiled eggs, chopped 2/3 cup cherry tomatoes, halved and lightly salted 1 avocado, halved, pitted and sliced 4 scallions, trimmed and sliced thin 1/4 cup toasted pumpkin seeds 1 cup Parmesan cheese, grated or shaved with a vegetable peeler 1/4 cup extra-virgin olive oil Salt

I wrote this post on the plane home from Monterey, California where I was fortunate enough to be the guest of Dole for their first-ever Salad Summit. Despite a two-hour flight delay and only making my connecting flight with seven minutes to spare, I arrived on Thursday evening where we were taken to the best

On Saturday, bloggers in major (and minor!) cities around the U.S. held bake sales to benefit Share our Strength, a charity whose mission is to end childhood hunger. When my friend, Gaby, asked if I would head up the New York City bake sale, I happily accepted

This recipe is from the book You Can Trust a Skinny Cook by Allison Fishman which I’m really enjoying right now. I have been cooking from it the last couple weeks and loved this salad along with many other dishes including the tabouli. This is not a diet book; it’s a  book filled with delicious

My dad is one of seven; he has two brothers and four sisters and though they’re scattered all over the United States (and at points, beyond!), they are surprisingly close. While they would like to see each other more, the “sibs” always gets together for three things: the annual Anderson family reunion, their father’s birthday

The winner of the Whole Family Cookbooks is Kirsten. We hope your day of pampering was fun and that the kitchen being off limits to you went well! Last year it was Sharon who wrote our Mother’s Day post. It was so beautifully written it made Mom cry (and I got misty-eyed). I can’t live

from The Whole Family Cookbook by Michelle Stern Bunch of dinosaur kale Olive Oil Salt to taste Preheat oven to 350 degrees. Hold the thick end of the kale stem with one hand and pinch the base of the leaf with the fingers of your other hand. Pull down along the stem, stripping the leaf

Makes 10 biscuits 2 cups bleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 3/4  teaspoon salt 1 cup grated extra-sharp cheddar cheese 1/4 cup thinly sliced scallion greens 1 stick (8 tablespoons) unsalted butter, frozen solid 1 cup cold buttermilk, a few extra teaspoons if necessary Adjust oven rack to lower-middle position

I have a confession to make. Andy and I went out for brunch this weekend…twice! How utterly indulgentof us! I’m sort of ashamed, but with all the amazing choices in New York City, I can hardly help myself. I’m simply in love with brunch. But it’s not just us. All the restaurants we passed had

Egg Salad is the perfect dish to make with leftover Easter eggs. If you don’t have leftover eggs, Mom tells you how to make the perfect boiled egg that doesn’t have that dark ring around the yolk. In today’s USA Weekend video we offer a recipe for classic egg salad, and another one that’s just