Hen of the woods is a variety of mushroom with caps that fan out like a feathered plume. These thin caps make them perfect for roasting.
Lentils can get pretty boring after a while. This curried preparation gives them a little heat and a little sweet.
This simple side dish would work well as a bed for grilled salmon or as filler for a sandwich.
We’re making some herb-infused simple syrups to drizzle over fresh fruit we picked up at the market.
This superfood is prepared in a super-simple way, with caramelized onions and plenty of garlic.
The perfect roast chicken starts with the freshest ingredients. Then, cook it simply. Sounds easy!
Question: What do you get when you cook two local ducks over an open fire? Answer: The most delicious holiday main course!
This definitely beats the highly-processed cheese ball you get at the grocery store. Once you go goat cheese, you'll never go back.
Herbs like rosemary, oregano, thyme and sage are the stars of this dish. Pick up some local pork chops and enjoy a night at home cooking.
This walnut vinaigrette recipe is in honor of my father Lefty, who taught me how to forage for and prepare these delicious nuts.
Fighting weeds is probably the biggest challenge for organic farmers. Rachel Beyer and Ben Smith of Stranger's Hill Organics give some tips.
This is my new version of herbes de Provence with a few additions.
In addition to our recipes, we explores the real impact of food miles, and Daniel Tucker speaks about farmers who are changing the way we experience food.
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.