Earth Eats: Real Food, Green Living
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.
Annie Corrigan is the producer of Earth Eats, and an announcer and producer at WFIU Public Radio. Learn more »
Daniel Orr is a professional chef, restaurateur, blogger, and author of a number of cookbooks. Learn more »
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