We can’t get enough of the grill lately. Last week we made chicken and some amazing ribs. Today we’re turning pescetarian and grilling salmon and shrimp.
In 2011, 7175 farmers markets operated in the U.S., up from 6139 in 2010. Locavores love it, but some farmers call it too much of a good thing.
Labor Day weekend means grilling! We have two meat dishes today, grilled Caribbean chicken and barbecue spare ribs, and our side dish is crispy eggplant fries.
I am usually not good at incorporating Asian flavors into our meals, but I hit the jackpot this time with grilled pork skewers and sauteed green beans.
We get advice from a pickling expert and try our hand preserving some hot peppers. And, fresh fruit with tequila lime syrup makes a delicious brunch treat.
Sometimes when I get home from the Saturday farmers market I just want to dive in and start cooking.
You can either plant your cuttings in soil right away or place them in water until they grow roots. Either way, growing your own herbs from cuttings is easy!
What I decided to make from the treasures I purchased from the market was a salad that makes a wonderful side or light lunch.
We’re taking it to the streets and exploring food trucks in Columbus, Ohio with Bethia Woolf. And, Happy Pig serves high class, local food from a two-man cart.
Whether you eat this with a little yogurt or as a snack in the morning, this muffin is filling, healthy and has a little bit of summer in every bite.
The USDA hopes that providing funding to producer-to-consumer organizations will bring fresh food options to food deserts.
Earth Eats is celebrating strawberry season today with a fresh take on strawberry shortcake and a recipe for a better-than-a-cobbler summer berry grunt.
Food deserts are areas where 20% of the population lives in poverty and 33% have difficulty accessing a grocery store.
Three towns in Maine have passed ordinances that say local food sales can be independent of federal regulation.
"Chasing Chiles" brings the problem of climate change to our plates by exploring one of North America's most diverse food plants: chile peppers.
We’re cleaning out the last little bits of our root cellar today. What has held up over these cold months? Yams and potatoes!
For the fifth time, Chef Dave Tallent made the semifinal list for the James Beard Awards. For him, the nomination is a sign that he's on the right track.
For locavores, apples are the perfect fall food, and this apple crisp is the perfect fall dessert!
Natalie DeWitt prepared 6 unique pumpkin fillings and 4 unique crusts. Which pumpkin pie will win out in the taste test?
We’re focusing on Indiana fruits. Paw paws transform some sliced apples into a unique starter dish. Then, a recipe for traditional persimmon bread pudding.