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08/19/2013
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could... read more
long-thin-eggplants
08/03/2013
Hello HowieCOOK fans. My last two posts left you hanging and left me thinking: What would be the perfect result when the Purple Provocateur (that's my fancy name for eggplant) and Chinese rice... read more
child ready to dig
07/31/2013
As part of the Reading Is So Delicious Summer Reading Program at the Palm Springs Public Library, several people have joined together to turn a patch of fallow soil outside of the story... read more
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07/27/2013
My name is Tofu. I live on the second floor. I live upstairs from you. Yes, I think you've seen me before...Tofu has been abused, misused, confused and otherwise been refused. I get it. Tofu is... read more
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07/24/2013
It’s summer. The time for flaking on all those workout regimes and opting instead to sit in the hot sun baking and sweating. Burning and eating. And usually drinking. Summer time imbibing... read more
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07/20/2013
Pork. Lust after it it. Loathe it. Slather your hands in its fat. Hurt its feelings. Hug it. Protest against it. Embrace its oinky charms. Lose sleep over it. The pig is one entity on this green... read more
Citrus Ginger Kale
07/18/2013
Citrus and raw kale go hand in hand - not only does the citrus help temper any bitterness from the kale, the acid helps to break down the fibers so it is easier to digest in its raw state. Eating... read more
07/15/2013
HowieEAT is a series of cuisine videos presented by Sauced In Translation host, Howie Southworth. Within the series Howie roves the world in search of culinary enlightenment and eats... read more
07/13/2013
OK, it's about time I fess up to something grim from my otherwise spotless culinary past. A very good Turkish friend of mine likes to chide me about this unfortunate event whenever he gets the... read more

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