Algae was long a part of Irish cuisine. It helped some survive the Great Famine.
Cooking cornbread in a cast-iron skillet renders the outside crisp and buttery, while the interior is moist and crumbly.
You can identify a white pine tree by its clusters of five needles per bunch.
Spiced with Madras curry, cumin, coriander, and red pepper flakes, this butternut squash soup will warm the hearts of your next dinner guests.
Frittatas aren't just for eggs anymore! This recipe adds savory smoked salmon, nutty gouda and plenty of herbs and scallions.
These whole wheat waffles are made with coconut oil and sweetened slightly with pure maple syrup.
Raw cashews not only add a creamy texture and a touch of sweetness, they also have the ability to thicken, which means there is no need to make a roux.
The Worcestershire is my absolute favorite. I love the depth of flavor it gives the ground chicken or turkey.
I love putting beet greens on pizzas, along with some thinly sliced beet roots. It gives it a nice vegetable vibe that makes them almost healthy.
Peanut butter and jelly is one of those divine combinations that’s good whether you’re young or old, a gourmand or a culinary plebeian.