For Pascal Baudar, LA is a treasure trove of edible plants and insects that he uses in unusual culinary creations.
Despite its status as a Midwest holiday staple, Green Bean Casserole didn’t originate in the Midwest. Dorcas Reilly created it in 1955 in New Jersey.
Rebecca Lando's cookbook shows how to eat seasonally, nutritiously on a budget. Lamb ribs when you want to splurge. What it takes for food to be called non-GMO.
Nancy Vienneau has organized a community-wide potluck in Nashville for five years. Her cookbook includes 30 recipes from potluck participants over the years.
Even if you can't get your hands on oysters fresh from the ocean, this soup from Pearl Lagoon will be a tasty dish to warm you during the cold months.
Sustainability activists and trend makers are abuzz this summer as more critters creep onto Western restaurant menus.
Chef Matthew Locricchio is not a vegetarian but with his new cookbook "Teen Cuisine," he's hoping to convince your teenager to try it out.
We're cooking high class s'mores and local mushrooms on the grill for Fourth of July. And, local farmers work together to put more local food on more plates.
Bill and Claire Wurtzel believe breakfast is not only the most important meal of the day, it's the most fun.
Didi Emmons didn't always cook with weeds. Thanks to her relationship with a local farmer, she now loves all sorts of feisty, flavorful and nutritious plants.
Are you ready to release your inner Julia and become a rockstar in your kitchen?
This week we speak with Jeni Britton Bauer, the woman behind the outrageous flavors of Jeni’s Splendid Ice Creams, and Sarah Kaiser makes watermelon sorbet.
Michelle Obama will come out with a book in 2012 about the White House garden.
My passions lie in all things food, from nutrition to farming. I see cooking as a way to communicate, cure, share, grow, or just simply spend a great afternoon.
Cooking is my dearest friend, my soothing confidant & muse. I use herbs, butter, sugar & flour to make dishes of love for my family & nurture my creative side.
Natalie DeWitt prepared 6 unique pumpkin fillings and 4 unique crusts. Which pumpkin pie will win out in the taste test?