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Earth Eats: Real Food, Green Living

Recipes

January 6, 2016

 

salmon croquettes

It’s Fry Time With Salmon Croquettes

Moisture is your friend in this recipe. It will give you croquettes that are crispy on the outside but creamy and fluffy on the inside.

January 3, 2016

 

chef bob adkins roasting lamb ribs

Think Small: Adobo Roasted Lamb Ribs

Lamb ribs are about half the size of a rack of baby back ribs, so this recipe is a good compromise if you're looking to cut your meat consumption this year.

December 26, 2015

 

Flourless Chocolate Torte

No need to go out for dessert. Make this restaurant-quality treat today and enjoy it after tomorrow's dinner.

December 15, 2015

 

broiled eggplant

Broiled Miso Eggplant With Tofu Salad

Don't like greasy eggplant? Here are some techniques for prepping it before you douse it in the sweet and spicy marinade.

December 3, 2015

 

turkish red onion salad

Turkish Red Onion Salad

Serve this onion salad with toasted pita, tomatoes, goat cheese, olives and frisée.

November 22, 2015

 

welsh-rarebit

Welsh Rarebit Or: How To Up Your Grilled Cheese Game

This rich cheese sauce can be enjoyed as a dip with toasted baguette or as a topper for toast.

November 18, 2015

 

green-bean-fries

Rethink Deep Frying With Tempura Green Beans

Think about deep frying like this... You're immersing the green beans in a really hot environment and steaming them from the inside out.

November 13, 2015

 

potatoes smothered in rouille

Classic French Rouille With A Nontraditional Ingredient

The surprise in this recipe is the tofu. Just like any mayonnaise-type sauce, you can substitute tofu for oil.

October 30, 2015

 

freda love smith and Red Velvet Underground

Baking Bread And Dropping Beats In “Red Velvet Underground”

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.

October 28, 2015

 

two savory bonbons

Savory Bonbons To Ruin Your Dinner (In The Best Way)

Sun-dried tomatoes are stuffed with seasoned goat cheese, and Roquefort is sandwiched between toasted walnuts.

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