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Here in the land of Yankee ingenuity, the desire to be more self-sufficient is something like a birthright. Conspicuous consumption may be our economy's primary driver, but the Puritan ethic [...]

'You're obviously playing the long game,' I tell my brother-in-law, Peter, after we spend an hour strolling around what he and my sister, Rebekah, consider their 'forest farm': a third [...]

Life in color i've never met a bean I didn't like. This Greek-inspired dish uses a garlicky puree of gigante beans as the base for a colorful pile of honey-sweetened roasted veggies. CUMIN-ROASTED CARROTS, ONIONS, AND LEMONS WITH BEAN SPREAD On any given day, I have more than a dozen jars of different types of dried beans in my pantry. [Extracted from the article]

ASPARAGUS SALAD WITH MARINATED PEAS AND LITTLE GEM LETTUCE When vegetables are as tender as in-season peas and asparagus, Berens often skips heat altogether. Add chopped romaine right before serving: The hot broth softens the lettuce leaves to a silky texture. [Extracted from the article]

What are the BFFs of the food world? Here, chefs and other foodies share their favorite culinary pairings. As cooks in so much of the world know, cinnamon doesn't need [...]

Several photographs are presented that show the dishes cooked by female chef Padma Lakshmi and her rooftop terrace.

The article lists activities and classes in New England including cheese making at Upinngil Farm located in Gill, Massachusetts, open hearth cooking at Jillyanna's Woodfired Cooking School in Kennerbunkport, Maine, and canning and preservation at Carolyn's Farm Kitchen in Massachusetts. INSET: DIY FOR THE REST OF US.

As a cookbook author and food editor (formerly of The Boston Globe, now of The Washington Post), Joe Yonan was a chronicler of how we source, cook, and eat food long before his sister, Rebekah, and her husband, Peter Kellman, moved to southern Maine to live on a homestead. But his exposure to their modern-day Eden, where they grow vegetables, mushrooms, beans, walnuts, rye, wheat, fruit, and more, reshaped his life and his approach to how he thinks and writes about food. Rebekah and Peter always grow so many gorgeous staples, especially for vegetarians-pumpkins, squashes, root vegetables. [Extracted from the article]

The article offers advice on preparing and serving healthy food from nutritionist and author, Ellie Krieger. Krieger cites keeping protein-salad servings small enough to build appetite for main dishes like Butternut Squash Risotto, or pairing minestrone soup with prosciutto-arugula panini. Information on how she makes the Philly-style cheeseteak sandwich healthier is also offered.

Several recipes for the Thanksgiving Day celebration are presented including Beet, Carrot and Apple Salad, Buttermilk Mashed Creams and Sweet Potato Spoon Bread.

The article describes the Food Revolution Garden plan created by British chef Jamie Oliver in partnership with "Better Homes and Gardens." His "Food Revolution" television show aims to encourage families in the U.S. to start their own gardens where they can harvest fresh vegetables to make healthy dishes for themselves and their children. Included are Oliver's recipes such as garden salad with herb feta and braised peas with lettuce and Oliver's eight-by-twelve-foot garden plan which includes sunflowers, tomatoes, pole beans, pepper and onions.

An interview with vegetarian author Joe Yonan is presented. When asked about the factor that influenced him to shift into vegetarian diet, Yonan relates that he had a hard time eating heavy meats so he moved towards a vegetarian strategy. He mentions that he worried about the readers reaction regarding his vegetarianism. He also relates his inspiration for the book "Serve Yourself."