This rich cheese sauce can be enjoyed as a dip with toasted baguette or as a topper for toast.
Think about deep frying like this... You're immersing the green beans in a really hot environment and steaming them from the inside out.
The surprise in this recipe is the tofu. Just like any mayonnaise-type sauce, you can substitute tofu for oil.
Freda Love Smith's memoir chronicles her life as a rock drummer and food lover. She tells stories of how those two worlds have collided in some unexpected ways.
Sun-dried tomatoes are stuffed with seasoned goat cheese, and Roquefort is sandwiched between toasted walnuts.
As you're mixing the batter, embrace the army-green color. The pancakes will eventually turn a deep brown as they cook.
These beets will stay good in the refrigerator for three weeks. The longer you wait to pop them open, the more deliciously pickled they'll taste!
Pluck several handfuls of herbs from your indoor garden and make this colorful dressing.
The name of this dish might be unfamiliar, but you'll recognize the ingredients.
Here's a new way to enjoy fresh-from-the-bush blackberries.
Seth Elgar pushes his caramel sauce past sweet into dark, rich and deep. It's the perfect sauce for this simple flan recipe.
Level-up at food preservation and make these out-of-the-ordinary Brussels sprout pickles.
Don't worry, these pickles won't be overwhelmingly hot (as long as you remove the seeds and pith from the serranos).
Let this cabbage slaw sit for a couple days or serve it right away. Either way, it makes a fantastic topper on tacos.
Instead of throwing tofu, seitan or another meat-substitute on the grill this Fourth of July, use whole foods like eggplant to take the place of meat.
Yes, you can eat the tops on carrots! This pesto recipe helps you use up greens that you might normally throw in the compost.
Howard got the idea to make root beer when she met a farmer who sold sassafras bark. She describes her signature recipe as something similar to a sweet tea.
The vegetables, combined with honey and lime, will give a familiar taste to the potentially unusual seaweed flavor.
You know you want to try it. This recipe guides you through the very simple process of making nut "cheese."
What do you do with the little shards of almonds that are leftover from making almond milk? You make banana bread, of course!