This colorful treat includes grape juice and frozen yogurt.
Savory or sweet, bacon is the icing on the cake (so to speak) for many culinary fans.
A new study looks into the brain activity behind ice cream cravings.
This dish is a perfectly sweet ending to any holiday meal. But be patient -- it takes an hour for them to get nice and baked.
Didi Emmons didn't always cook with weeds. Thanks to her relationship with a local farmer, she now loves all sorts of feisty, flavorful and nutritious plants.
This dish is perfect for folks looking for a lighter alternative to heavy desserts like cakes.
Even though I can't pick blueberries here in Southern California, I do love to buy some when they're in season and make this pie.
This week we speak with Jeni Britton Bauer, the woman behind the outrageous flavors of Jeni’s Splendid Ice Creams, and Sarah Kaiser makes watermelon sorbet.
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.
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.
If you like the creamy consistency of homemade custard, you won't be disappointed with the results of this recipe.
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.
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.