How about a new dipping sauce for simply cooked asparagus?
Fill your short winter days and long nights with this healthy and crunchy salad. It's super easy to make and travels well, so it's great to take on the go.
My favorite variety of rice is short grain brown rice. I add some tahini and sesame oil to rev up its nutty flavor.
Don't like greasy eggplant? Here are some techniques for prepping it before you douse it in the sweet and spicy marinade.
Serve this onion salad with toasted pita, tomatoes, goat cheese, olives and frisée.
Give Chef Dave Tallent the chance and he'll change your mind about beets with his Italian-inspired Beet And Goat Cheese Ravioli.
This juice recipe sort of looks like green sludge, but the kale and spinach are matched with sweet ingredients like pineapple and carrots.
This colorful treat includes grape juice and frozen yogurt.
Question: What do you get when you cook two local ducks over an open fire? Answer: The most delicious holiday main course!
I will welcome my kids home from school with a frosty glass of watermelon lemonade, a sweet and refreshing drink I can feel good about serving.
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.
What do you do when you receive a batch of mint in your CSA box?
There are inventive ways to avoid all the store-bought dyes and chemicals when you're coloring eggs this Easter. It’s fun to do it yourself - and it's science!
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.
This traditional recipe will help you kick that pesky winter cold.
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.
The Southern tomato sandwich represents the simplicity and resourcefulness of rural farming areas – where the weather is warm and tomatoes are plentiful.
Barb Schaller is an award winning jam maker, pickler and expert canner. We asked her to give up her secrets.
Making your own jam or jelly is not difficult at all. All that's needed are canning jars, pectin, lemon juice, fruit and a sweetener.
Amy Jeanroy talks you through everything you need to know about horseradish -- from growing it in your garden to a tangy homemade horseradish sauce.