It's cheesy. It's hearty. And it's a great way to use up greens!
These crackers are blank slates for whatever toppings you want, from sesame seeds to parmesan cheese to rosemary.
This recipe features some fresh tomatoes and cucumbers along with an ingredient that is past its prime -- stale bread.
You may be seeing a lot of recipes for cooked greens on Earth Eats these days, but that’s just because in the summer, there are a lot of greens to use up!
Asian flavors enhance all the kale your garden is producing these days. No kale? Use collards or Swiss chard instead!
Boy choy may be a pain to clean, but the end result is delicious!
We combine local ingredients with global flavors in these recipes. To impress your friends, learn to pronounce the Portuguese names for these dishes!
Flowers often serve as garnish on restaurant plates. This recipe puts the flowers on bread and butter for a dainty snack.
Fresh lemon verbena gives a citrus zing to this cocktail. The sugar-coated rim on the cocktail glass makes it even more special.
Last year's preserves, fire-roasted chicken and coconut cake topped picnic menus at early U.S. Memorial Day celebrations.
Our tempeh is made with soybeans, brown rice, barley and millet. It might not sound tasty, but just wait until we pan-fry it with capers and lemon.
Don't let going gluten-free stop you from this delicious noodle dish!
The Rail changes its menu every 6-8 weeks to stay as true to the seasonality of foods as possible. Featured on the latest menu is Chef Bob Adkins' Indian curry.
Do your tummy a favor and try these sweet and tangy sunchokes, which are not only delicious but also good for digestion.
These heart-shaped vegan treats would be a tasty addition to your stay-at-home Valentine's Day celebration.
I love scones because they are basically biscuits that you can fill with all sorts of fun things -- sweet and savory!
This is the first recipe I ever wrote down when I was a kid. I have made it for years now so it's tucked away in my brain.
If you have family members who love fast food chicken nuggets or those packaged nuggets from the freezer aisle, guess what -- they're going to love these!
Even if you can't get your hands on oysters fresh from the ocean, this soup from Pearl Lagoon will be a tasty dish to warm you during the cold months.
I grew up in southern Indiana eating frog legs. This recipe combines the memories of my childhood with a French culinary aesthetic.