I love this on all types of fish and roasted vegetable dishes. You can crust a pork roast or chicken with it.
This is my new version of herbes de Provence with a few additions.
Yes, I realize we're still in the middle of growing season, but you want to be prepared for the day when it's time to harvest!
This peppery green makes for a great pesto to serve over warm pasta.
Young kale is hardy enough to stand as a complete meal with when paired with sweet potatoes.
Add color to your plate with late-winter greens; the perfect wilted spinach; and Tuscan-style broccoli is substantial enough to eat as a main course.
Open a bottle of wine, turn on the Three Tenors, and enjoy a romantic evening with this tasty meal for two.
Does your chili recipe need an updating? Try this Indian chili that includes asafetida, fennel and cumin seeds, and turmeric powder.
Everyone’s got one – a chili recipe. The first recipe is my mama’s original recipe, and the second one is my modern adaption.
Never cooked with beef tongue before? Don't be nervous! Insert it into a familiar recipe, like this pot roast.
You can't get any more local than this—winter salad greens grown in our backyard.
These easy recipes will give rest to the weary Thanksgiving home chefs. They may be quick and light, they don't skimp on flavor!
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!
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.
We’re rolling up our sleeves today to make salsa and guacamole. One recipe dresses up pre-made salsa, and the other re-imagines guacamole using sweet peas.
Two members of the allium family, chives and garlic scapes, are on the menu today - a simple buttermilk dressing with chives and wild herbs and garlic salt.
Spring is an exciting season for foodies, and especially foragers. If you're lucky, you might come across wild leeks - also known as ramps - popping up.
This week on Earth Eats, we've got two delicious dishes: Brazilian Style Collard Greens and Chicken Liver Crostini with Rosemary and Garlic.
In today's episode, Earth Eats has three recipes that can help you enjoy your garden's bounty all winter long.
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.