I like to serve these tomatoes during brunch but you'll find that they are versatile enough to serve along side just about any dish.
Brad Dunn gives tips for buying a nice bottle of wine this holiday season. Then Chef Daniel Orr makes two cheesy appetizers to enjoy with a glass or two.
This is not your typical BLT. The goat cheese and herb wasabi mayo add a unique kick.
Flower can be just as delicious as they are beautiful. Combine squash blossoms with new potatoes, eggs and goat cheese for this creative breakfast dish.
Veggie barbecue not your thing? Here's a taste of what can be done with your local, free-range meat this Independence Day.
In anticipation of Easter next week, we're doing eggs three ways in the podcast. And a local Community Kitchen eagerly awaits spring.
Two recipes in the podcast, including Parsnip Soup With Sweet Potato Leaves. We talk with a farmer who grows sweet potatoes and plant potato seeds of our own.
This meal satisfies my need for goat cheese, greens and pasta all on one plate.
Yams are a powerhouse of nutrients. As compared to their distant cousin the potato, yams have a lower glycemic index, so they also help you stay fuller longer.
We're celebrating the holidays with a feast of goat cheese, parsnip soup, chicken of the woods mushrooms, eggnog and local duck.
This definitely beats the highly-processed cheese ball you get at the grocery store. Once you go goat cheese, you'll never go back.
Two cheesy appetizers are on the menu: baked brie and a goat cheese cheese ball. Blogger Mimi Ito talks about documenting her kids' lunches on her bento blog.
Recruit some young sous chefs who won't mind getting their hands dirty to help you bread the tomatoes for this delicious Fried Green Tomatoes recipe.
This walnut vinaigrette recipe is in honor of my father Lefty, who taught me how to forage for and prepare these delicious nuts.
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.
The first thing every student needs to have a good day is a healthy breakfast. Author Janet Poppendieck talks about what is right and wrong with school lunch.
With the help of Jeni Britton Bauer's new cookbook, the sky's the limit with what you can do with an ice cream maker.
We've got rhubarb on the brain today on Earth Eats with homemade rhubarb compote and local goat cheese and a strawberry rhubarb tart
We’re cleaning out the last little bits of our root cellar today. What has held up over these cold months? Yams and potatoes!
This sandwich is a perfect mix of creamy and crunchy, and what more could you ask for in a sandwich.