This year I plan on spending more time in the kitchen, and what better start to 2012 than making a hearty soup to warm yourself this winter.
China is no stranger to food controversy, leaving some consumers wondering if they can trust Chinese foods labeled as "organic."
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 syrup is great used in cocktails or in marinades, but today we're drizzling it over a fruit salad.
There's so much more to dessert than just chocolate. Enjoy these two fruity recipes using persimmons and pears.
This Gingerbread Pear Cake seems to glow like a fiery lamp in a dim room during these dark and cold days.
Looking for some new dishes to spice up your holiday meal? Try this collard greens dish from Brazil and a clever way to present steamed catfish.
You can't get any more local than this—winter salad greens grown in our backyard.
If you like the creamy consistency of homemade custard, you won't be disappointed with the results of this recipe.
These easy recipes will give rest to the weary Thanksgiving home chefs. They may be quick and light, they don't skimp on flavor!
Looking for a unique seasonal dessert to serve at your holiday dinner? This recipe will give you a pumpkin fix, and you won't miss your traditional pie.
A few weeks ago, we pickled vegetables to preserve the flavors of summer. Today, it’s fruit’s turn!
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
In Indiana, it just wouldn't be Fall without a pan of homemade persimmon pudding. Chef Orr shares his recipe on this episode of Earth Eats.
A baked dessert is a wonderful way to show off the season’s bounty of fruit. A juicy cobbler, slump, or grunt is the perfect foil for fresh berries and peaches.