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.
Have some leftover rice and peppers you're not sure what to do with? You've come to the right place.
Wondering what to do with your pumpkins other than carving them up for Halloween or making pies? Here's one good idea.
Why limit yourself to one tasty herb when you could have two?
Rosemary stems not only add a unique flavor to this dish, their sturdy stems serve as perfect skewers.
You can make it chunky for dipping, or cut everything much more finely and use as a sauce or side for shrimp, fish or chicken.
You don't need to go out to have tasty falafel. Make it at home quickly, easily and on the cheap.
It's raw. It's vegan. And you'd never know the difference!
Capers, scallions and lime slices give these tilapia tacos a unique flavor.
This year I plan on spending more time in the kitchen, and what better start to 2012 than making a hearty soup to warm yourself this winter.
I smuggled these two salsa recipes out of Mexico when I lived there a few years ago. One salsa is cooked, the other is raw.
Does your chili recipe need an updating? Try this Indian chili that includes asafetida, fennel and cumin seeds, and turmeric powder.
These two pasta dishes will warm your belly during the chilly winter. And if you do a little advance prep work, these are the quickest meals you’ll ever make.
These easy recipes will give rest to the weary Thanksgiving home chefs. They may be quick and light, they don't skimp on flavor!
Erica Howard loves guacamole because she says it's basically like eating a big bowl of fresh produce. Check out the recipe she swears by.
The Southern tomato sandwich represents the simplicity and resourcefulness of rural farming areas – where the weather is warm and tomatoes are plentiful.
Infierno infermo! First, salsa beats out ketchup for the American palette, now it's taking over our bellies.
A cool and refreshing way to enjoy fresh strawberries is in a salad with a light dressing. Earth Eats contributor Alex Lopez shares a favorite recipe.
It’s getting to be that time of year, when gardens are drying up. But this doesn’t mean that you can’t enjoy your favorite foods all winter long.