Celebrate a flawless fall day with an afternoon of leaf-crunching sweetened with spice-filled treats
Sure, persimmon pudding is the traditional way to enjoy this wild fall delicacy. But why not turn your persimmons into jam and enjoy them through the spring!
We're bringing Italy to Indiana with this dish cooked in a fresh sage butter sauce. It's guaranteed to be one of those meals you just can't stop eating.
Gardening experts encourage you to keep working in your garden this fall. Gnocchi and butternut squash get cozy. And orphaned strawberry plants need good homes.
This dessert tastes like fall in Indiana. Enjoy it as a light ending to any meal.
Wondering what to do with your pumpkins other than carving them up for Halloween or making pies? Here's one good idea.
The aftermath of Hurricane Irene continues as concerns over pumpkin shortages hit the northeast. However there may be no need to panic -- yet.
In this hour-long special, Chef Daniel Orr prepares a seven-course Thanksgiving meal. There's music and stories along the way as well. Sit back and enjoy!
Proper apple butter is thick like jam. Don't confuse it with applesauce, which holds none of the depth of flavor that rich, slow cooked apple butter offers.
Pumpkin is underwhelming if you only use it for pies. There is so much more to be done with this rich and flavorful fall vegetable.
Over the next month leading up to Thanksgiving, Earth Eats (and I) will be bringing you six pumpkin-focused recipes that have nothing to do with 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
Don't shell out forty bucks for that cute shirt in the window. The trendiest sustainable fall fashions are coming right out of your man’s closet!