Dandelion greens are one of season’s earliest veggies to pop up in spring.
These two recipes are especially green: you don't even need place settings! Endive barquettes and Napa cabbage leaves serve as edible bowls.
We’re celebrating veggies of all kinds. The cucumber soup is tasty in a bowl or spooned over some fish, and the salad uses carrots, radishes, and seaweed.
Walnuts require time and energy to get them from the tree to the plate, but these two recipes will prove that they are worth all the trouble.
This summer salad with citrus, dates and (edible) nasturtium flowers is delicious and beautiful too!
Earth Eats is exploring some Asian-inspired flavors today with recipes for two side dishes and some inspiration to try something new in the garden this year.
A cool and refreshing way to enjoy fresh strawberries is in a salad with a light dressing. Earth Eats contributor Alex Lopez shares a favorite recipe.
Root vegetables have helped sustain us through the cold winter months, but today, we're cleaning out our root cellar in preparation for the spring bounty.
This episode of Earth Eats helps you learn all about the environmental advantages of rearing and eating the leaner white meat: rabbit, with two savory recipes.
This week at Earth Eats we're getting ready to celebrate a new year with a few recipes and some tips for eating better and living greener in the new year.
Cherry tomatoes have lived as salad toppings for far too long. Chef Daniel Orr's recipe for burst cherry tomatoes will give your taste buds a treat.
Earth Eats has grilling tips and a mouth-watering recipe for BBQ duck with grilled peaches to help you do something a little different for the summer holidays.
Dandelions have many uses, one of which is the delicious dish we prepare for you today: Dandelion Greens with New Potatoes and Local Italian Sausage.