Since we're doing a lot of food preserving right now, it's fitting that we learn more about Ball jars. And, fresh watermelon juice and a blackberry liqueur.
Put smiles on the faces of your brunch guests with this watermelon carved as a whale. But this dish isn't for kids. Fruit is covered with tequila lime syrup!
The juice from this gorgeous watermelon harvested fresh from the garden is accompanied by a few mint leaves -- and that's it.
'Tis the season to start planting your fall plants. Stephanie Solomon gives tips. Chef Daniel Orr prepares two dishes: apple butter and watermelon juice.
We see what one college student eats for lunch, we take a peak at a course about food and politics and we make two dishes any cash-strapped student would love.
I will welcome my kids home from school with a frosty glass of watermelon lemonade, a sweet and refreshing drink I can feel good about serving.
Christine Barbour acknowledges that eating slow food is more expensive than the fast, cheap, and easy alternative. But she says it's totally worth it.
We get advice from a pickling expert and try our hand preserving some hot peppers. And, fresh fruit with tequila lime syrup makes a delicious brunch treat.
Sometimes when I get home from the Saturday farmers market I just want to dive in and start cooking.
Kids love a good harvest and when combined with a party, I don't have to tell you what to expect: grab more invites - children are jogging down the driveway!
This week we speak with Jeni Britton Bauer, the woman behind the outrageous flavors of Jeni’s Splendid Ice Creams, and Sarah Kaiser makes watermelon sorbet.
My grandmother used all-natural methods to help her skin stay healthy. I have come up with some of my own concoctions for you to experiment with!
More brunch! An egg casserole with artichoke hearts, potatoes and a slew of other things. And, the Drunken Watermelon will put a smile on your guests’ faces.
We’re keeping it fresh and clean with a raw tomato salad with melons. And, we’ve got a tomato sauce recipe that will beat anything you can buy from the store.
"Any heirloom tomato sliced with a little bit of kosher salt and some pepper and you just can’t go wrong. You cannot go wrong," says Chef Dave Tallent.