Ah, spring! Shorts, tank tops, sandals… and vegetables. The arrival of fresh greens, deep reds, and sensual purples beg for creative juices to flow.
In our show, Chef Daniel Orr harnesses the rich texture of tofu to make two vegan dips. And, Jennifer Cockrall-King says farms change the texture of a city.
Chef Mike Isabella, a renowned restaurateur, has devised some delectable spinoffs of traditional turkey accompaniments, while staying true to classic roots.
A public health campaign to sell Africans on the virtues of orange-fleshed sweet potatoes — bred for higher Vitamin A levels — has helped combat malnutrition.
Judith Dern is back to give us a turkey cooking tutorial. We visit some noisy birds at Schacht Farm. And two side dishes that buck tradition in the best way.
Two recipes for cooks who hate to do dishes. Peter Todd talks about how we make our food choices, and how smart shopping carts could transform grocery stores.
Chicken and veggies cooked in one of the most healthful ways possible. Use this recipe as a starting point and then let your culinary imagination run wild!
We chat with three vendors selling fresh, local food at the Bloomington Winter Farmers Market, then we cook with yams. Mike Bell boils maple sap down to syrup.
Just in time for your garden to start producing, clean out the final few root veggies from your pantry and make this tasty traditional dish.
Two recipes in the podcast, including Parsnip Soup With Sweet Potato Leaves. We talk with a farmer who grows sweet potatoes and plant potato seeds of our own.
Customers visit the Meadowlark Farm table to buy sweet potatoes and leafy greens. Friendly conversations are free of charge.
If you find yourself in a bit of a bind and you have to cook something great, all you need are onions, carrots and celery to save the day.
Thanksgiving is a couple weeks away, so we’re planning our menu in today’s podcast: savory pumpkin slices, sweet potatoes and fried green tomatoes.
Young kale is hardy enough to stand as a complete meal with when paired with sweet potatoes.
Roasted sweet potatoes, Mexican chayote squash and crisp apples mingle with bacon and fresh fragrant herbs for a filling breakfast for dinner hash.
Kids love to snack, but that doesn't mean those snacks can't be healthy. Here's a list of healthy snacks to fuel your kids after a long school day.
Sweet potatoes contain loads of antioxidants, vitamin A, fiber, potassium (which lowers you blood pressure), and vitamin B6 (reduces inflammation).
I fell back in love with Acorn Squash last year when I was making baby purees for my son's first meals. I wanted to try something a little different this time.
We’re getting ready for Thanksgiving with savory pumpkin slices and killer fried green tomatoes. And, Christine Barbour can't live without sweet potatoes.
Sweet potatoes go so well with so many really great flavors, like curry, cinnamon, and ginger.