Cali. drought has not meant new opportunities for Midwest farmers. Nicolette Hahn Niman has ideas for how the beef industry can do it better. And, kale salad.
Flowers often serve as garnish on restaurant plates. This recipe puts the flowers on bread and butter for a dainty snack.
Our tempeh is made with soybeans, brown rice, barley and millet. It might not sound tasty, but just wait until we pan-fry it with capers and lemon.
Do your tummy a favor and try these sweet and tangy sunchokes, which are not only delicious but also good for digestion.
Encourage your guests to shake the night away with this Ball jar cocktail. Create several of these drinks in advance and then let your guests do the mixing.
Sniffling and sneezing? Jeni's Splendid Ice Creams' Influenza Sorbet could help.
The perfect roast chicken starts with the freshest ingredients. Then, cook it simply. Sounds easy!
Bet you can't eat just one of these crispy baked kale chips!
This recipe is full of flavor and super nutritive power.
In its simplest form, the spinach is wonderful as a warm salad, or you can serve it as a bed for smoked trout, roast beef or sliced veal.
What I decided to make from the treasures I purchased from the market was a salad that makes a wonderful side or light lunch.
Lemon eucalyptus oil might be a safer solution to those pesky bugs.
You can't get any more local than this—winter salad greens grown in our backyard.
This holiday season, I decided to make my foodie friends something simple for gifts: herbed vinegars and flavored honeys.
Try this tasty alternative to store-bought hummus!
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.
In preparing for our Eggplant Extravaganza podcast, we asked Chef Orr to send over a few of his other favorite eggplant recipes, and here are a few more to try.
In today's episode, Earth Eats has three recipes that can help you enjoy your garden's bounty all winter long.