How to forage in your fridge for lunch. 

The best part of a roast chicken (or beef or pork) dinner? Meet pan juice jelly -- and 5 ways to use it.

The twins' lunches today echo a sentiment after our hearts: why should cookie consumption end with the holidays? Christmas has come and gone, but cookies remain a lunch go-to -- just the way it should be. Here's Amanda with the details: 

"Antipasti time! Porchetta, Serrano ham, olives, a few beans for fun, Italian crackers, and two kinds of cookies." 

Happy lunching! 

It's a lunchbox cocktail party for Walker and Addie this week, with crudités, cheese, and olives all ready for the snacking. Here's Amanda with the specifics:

I believe in the occasional snacky lunch. For this one I packed soppressata, Castelvetrano olives, Red Leicester cheese, ricotta salata, and purple carrots. To go with, whole wheat bread, a British cheese cracker, and roasted pumpkin seeds.

(No Grüner Veltliner for this set, but we wouldn't pass on a glass to accompany this meal!)

Today: Nudo's Jason Gibb makes flavored olive oil with whole lemons -- pressed together so their flavors are "joined at the pip" -- and puts trees up for adoption. How cool is that?

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.

Today: Nancy Harmon Jenkins shares a day in Tuscany with Supply Chain, from Tuscan Easter to trips to the local food market and cooking at Villa Campestri.

Nancy Harmon Jenkins is a leading authority on Mediterranean cuisine and the author of many books including The Mediterranean Diet Cookbook and Flavors of Tuscany. She leads food tours of Italy, Spain, and Tunisia for the Culinary Institute of America's Worlds of Flavor program, and will be the culinary guide for the 6-Day All-Inclusive Tuscan Retreat at Villa Campestri, a Renaissance estate perched on a hillside overlooking one of Tuscany's most scenic valleys. (Interested in going with a group of friends? Check out our Shop offer!)

Say goodbye to winter.