Fresh herbs are some of the most perishable items in the produce section. And yet, shoppers are forced to buy amounts that are bound to go wasted at home.
Chimichurri is best made with herbs fresh from your garden, whether it's mint, cilantro or parsley. Use Chef Dean Wirkerman's recipe as a jumping off point.
I love shaving asparagus and adding it to pizzas, pastas and of course salads. In this preparation, I serve it with my version of a green goddess dressing.
Making broccoli rice is super easy. You simply add broccoli stems to a food processor and pulse until it’s broken into tiny bits.
Don't like greasy eggplant? Here are some techniques for prepping it before you douse it in the sweet and spicy marinade.
384 people have reported illness in 26 states with cyclosporiasis—the disease caused by a single-cell parasite, cyclospora.
Let this cabbage slaw sit for a couple days or serve it right away. Either way, it makes a fantastic topper on tacos.
Instead of throwing tofu, seitan or another meat-substitute on the grill this Fourth of July, use whole foods like eggplant to take the place of meat.
This recipe is a nod to both my southern Indiana roots and the several years I spent cooking in the Caribbean.
The Rail changes its menu every 6-8 weeks to stay as true to the seasonality of foods as possible. Featured on the latest menu is Chef Bob Adkins' Indian curry.
Have some leftover rice and peppers you're not sure what to do with? You've come to the right place.
Wondering what to do with your pumpkins other than carving them up for Halloween or making pies? Here's one good idea.
Why limit yourself to one tasty herb when you could have two?
Rosemary stems not only add a unique flavor to this dish, their sturdy stems serve as perfect skewers.
You can make it chunky for dipping, or cut everything much more finely and use as a sauce or side for shrimp, fish or chicken.
You don't need to go out to have tasty falafel. Make it at home quickly, easily and on the cheap.
It's raw. It's vegan. And you'd never know the difference!
Capers, scallions and lime slices give these tilapia tacos a unique flavor.
This year I plan on spending more time in the kitchen, and what better start to 2012 than making a hearty soup to warm yourself this winter.
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.