Chef Daniel Orr has cooked all over the world, from France to NYC to the Caribbean. He brings that wide range of experience to this traditional Indian dish.
I can change the flavor of my granola as much as I like, and I control the ingredients completely. After about five months of eating it, I’m not sick of it yet.
This dessert has the wow-factor of a Baked Alaska without all the extra work.
This recipe is a nod to both my southern Indiana roots and the several years I spent cooking in the Caribbean.
Bob Adkins grew up eating pickled eggs made by his grandmother. Now that he's a chef, he's sharing the tradition with his customers.
Take a chance on some turnips! This recipe cuts the slightly bitter taste of the root vegetable with maple syrup and pears.
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.