The lightly seasoned meat and veggie pie, prevalent in the Upper Peninsula, is pure fuel. It's come to symbolize tenacity in the face of trying conditions.
Like a true Québecoise, my mom would make this soup on a regular basis, even long after we moved away from Québec.
You can literally feel yourself warming up from the inside out as each spoonful of this carrot ginger turmeric soup goes down.
My mom’s recipe for beef stew is one that has been with me since I was a child. I still remember how the ingredients looked on the counter as she prepared it.
Some people say catfish has a muddy flavor; I prefer to call it earthy. This preparation mutes the catfish flavor with ginger, garlic and sesame oil.
Over the next few weeks, we'll share recipes that work well with your late-summer veggies. Today, we combine zucchini and cherry tomatoes with wheat berries.
Don't worry, these pickles won't be overwhelmingly hot (as long as you remove the seeds and pith from the serranos).
Colleen Taylor Sen talks about her sixth book on Indian food. Daniel Orr uses that as inspiration for curried lentils. And, how federal farm payouts work.
We look at an innovative food system in urban Chicago. Will Allen inspires students. And, carrots from field to plate.
No ham hocks or bacon in sight! This vegetarian dish could be vegan with a splash of olive oil instead of butter.
Prepare a battery of vegetables and encourage your kids to top these pita pizzas however they like.
Heather Tallman shows Felix how to make his own after-school snacks. These roll-ups are quick to prepare and taste delicious.
Smørrebrød, Danish open-faced sandwiches, feature oven-roasted beets and carrots purchased from an area farmers market.
Pick My Crop connects gardeners with excess produce with eaters in their area to save fresh food from a rotten fate.
A little tangy and a bit spicy, these crunchy carrot pickles make a nice addition to your noodle bowl, salad or sandwich.
Joseph Swain specializing in growing carrots on his Columbus, Ohio farm. His method for prepping his raised beds involve no gasoline and limited elbow grease.
Just in time for your garden to start producing, clean out the final few root veggies from your pantry and make this tasty traditional dish.
There are a number of steps that go into preserving seeds after a harvest, but the efforts are rewarding.
Experiment with cooking beans from dry for this recipe. You can inject a lot of flavor this way.
Quinoa is a complete protein that is high in iron and dietary fiber. Throw some leftover turkey into a pot for a tasty and nutrient-rich soup.