I smuggled these two salsa recipes out of Mexico when I lived there a few years ago. One salsa is cooked, the other is raw.
Yes, I realize we're still in the middle of growing season, but you want to be prepared for the day when it's time to harvest!
As your garden starts to produce, don't forget to look to the future. Saving seeds, canning, and drying flowers is a great way to enjoy the bounty all year.
In anticipation of Cinco de Mayo, we prepare tacos three ways. But first, we go back to the garden with Joseph Swain to cultivate some raised beds.
The dawning of spring has many people heading to the first outdoor farmers' markets of the season. But others are heading out into the woods to forage for food.
Another recipe using goat meat! This time, I am adding some dry white beans and making a fantastic soup.
I make soup a lot. It helps use up the odds and ends that seem to get pushed to the back of the pantry. Today, I am making tomato soup.
If you get into the habit of saving the bones from your steaks, you'll have the 3-4 pounds of bones you'd needed to make stock in no time.
You won't miss the eggs in this veggie breakfast scramble. The flexible recipe is also perfect for folks who like to get creative in the kitchen.
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.
One easy way to ensure you’ll have tasty vegetables all through the year is by pickling them. Earth Eats contributor Amy Jeanroy helps you get started.
If you love pickled garlic, you will simply love pickled onions! But beware, pickled Egyptian walking onions bite you back.
The dawning of spring has many people heading to the first outdoor farmers' markets of the season. But others are heading out into the woods to forage for food