This dish is a perfectly sweet ending to any holiday meal. But be patient -- it takes an hour for them to get nice and baked.
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.
We get our hands dirty at a couple area farms in today’s podcast. Melon takes center stage in tour two recipes. And, we chat with school lunch crusader, Mrs. Q.
This dish is perfect for folks looking for a lighter alternative to heavy desserts like cakes.
This syrup is great used in cocktails or in marinades, but today we're drizzling it over a fruit salad.
We are using pears plucked from the tree in my front yard, a sprig of lemon verbena from the garden and fresh local raspberries for this fruity dessert recipe.
You don't need a wedding to enjoy these delicious butterballs. These cookies are amazing - light, rich, and delicate.
Creamy white and sugary-sweet, this pie is known in my family as Grandma King's Pie.
We visit a local organic seed company and an urban farmer talks about raised beds. While you wait for your plants to grow, enjoy the recipe using red buds.
Eight local chefs provided tastes of some of their sweetest treats at the 2011 Art of Chocolate event. Check out the recipe for the Perfect Chocolate Martini.
This holiday season, I decided to make my foodie friends something simple for gifts: herbed vinegars and flavored honeys.
For locavores, apples are the perfect fall food, and this apple crisp is the perfect fall dessert!
Cookie Monster would definitely consider this cake a “sometimes” food, based on the effort alone!
We’re keeping it fresh and clean with a raw tomato salad with melons. And, we’ve got a tomato sauce recipe that will beat anything you can buy from the store.
Fruit cobblers are a quintessential Southern dessert, and we bake two versions. These recipes came from my mother, who learned them from my grandmother.
On today's podcast, we'll pick some of the edible flowers from the redbud trees and create a sweet treat with yogurt and berries.
Not many know what to do with this old-fashioned favorite, but Earth Eats contributor Amy Jeanroy gives you a few ideas and shares a favorite recipe