Parents often struggle to get kids to be adventurous eaters. Our experts have some ideas. Bread baking at Muddy Fork, and Brussels sprouts paired with polenta.
We asked our Twitter followers what worries them most about cooking Thanksgiving dinner. Judith Dern of Allrecipes is here to calm our nerves.
Millet is a common ingredient in bird seed, but we humans can enjoy it as well. Gluten-free eaters, this one's for you!
We're working in the garden with the guys from Bread & Roses. After the initial elbow grease of laying sheet mulch, the garden then maintains itself.
The slice of taleggio cheese on top of this finished dish is what puts it over the top.
Three recipes: raw Brussels sprouts salad, cauliflower popcorn and roasted broccoli. David Hoppe and Kristin Hess talk about Indiana's diverse food landscape.
Bob Adkins' task is to serve three healthy meals to 80 children every day at the Monroe County United Ministries.
Four recipes for a stay-home Valentine's Day. Chocolateer David Fletcher talks about his handmade treats. A local seed company encourages you to get gardening.
Three recipes using root veggies like celery root and the tastiest veggie burger ever. Two farmers talk humanely raised livestock, and local beer goes big time.
Yukon Gold potatoes have become a darling of chefs and home cooks alike. Here are three dishes using boiled potatoes, all prepared at the same time.
If you hate overcooked Brussels sprouts, this raw salad might change your mind.
We’re cleaning out the last little bits of our root cellar today. What has held up over these cold months? Yams and potatoes!
Three recipes using two weird vegetables. The raw salad will make you see Brussels sprouts in a new way. And, two ideas for preparing sunchokes.
What to do with turkey leftovers? Soup, sandwiches, pasta, casserole, and the list goes on. But the favorite thing I made this year has been Turkey Pot Pie.
Today on the podcast we look at two unusual vegetables: sunchokes (jerusalem artichokes) and the much maligned, love 'em or hate 'em vegetable: brussels sprouts
As it gets colder, sturdy greens seem to thrive. And they deliver a sweetness that they don't have during their less rehearsed and sweatier summer performances.