Food and Beverage

Save the crumbs from the bottom of chip and cracker bags in an airtight container, and add them to salads. They’re

Serve this beautiful side dish warm or cold. You can make the beets a day or two in advance to streamline day-of preparations.

Pappardelle with Braised Beets and Pecorino September, 2007 Serves 8 / Pappardelle, or wide ribbon pasta, holds up well

Avocado and White Bean Salad with Feta Cheese September, 2007 Serves 4 / Antioxidant-rich arugula provides a peppery

Photos by Leigh Beisch When the first fall apples start showing up at my local natural foods store, I celebrate: Once

By choosing organic versions of the foods you eat most often, you’re not only reducing your own pesticide exposure, you’re also voting with more of your food dollars.

Expert>>> Tim SchlitzerExecutive director, Food Routes Network, Arnot, Pennsylvania (www.foodroutes.org) Why is local

Serves 4 / Antioxidant-rich arugula provides a peppery backdrop for rich, creamy avocado and white beans. Serving tip:

Silken. A supersmooth, soft tofu. Use it as a base for cheesecake or custard, blend with maple syrup to spruce up