It's not an authentic curry, from an Indian or Thai tradition--it's built from what's on hand, and customized to your tastes.
Start the day off right, with a smoothie bowl! Check out the recipe, then customize the textures and flavors to your personal tastes.
Soups aren't just for wintertime. Enjoy this bright, spicy soup in the peak of eggplant season.
Collard greens was the first dish Dadisi Olutosin learned to make when he was a young boy. Today he adds some international touches.
Some members of Congress say the "milk" label on food is legally reserved for only one beverage source: cows.
Use this recipe as a jumping-off point. Then add as much of whatever liquor you like.
Coconut milk instead of cream makes this curry vegan.
Two underdog vegetables form the base of this soup -- celery root and fennel bulb.
Researchers analyze a queen bee's gut. Problems with an organic checkoff. Yams for dinner. A look at one Pakistani-American family's hybrid food traditions.
If the news that some ice cream doesn't melt makes you want to create your own, you've come to the right place!
Vicki Basman's cookbook is a compilation of traditional recipes from the Pearl Lagoon basin in Nicaragua. Try making Johnny cakes in your own kitchen!
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.
Put a little bit of the Caribbean on your dinner table with this delicious and addictive salad.
I originally imagined this as a dessert, but it works even better as a hearty way to start off your day.
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.
Today, two summer soups using carrots and broccoli. And, a story from Harvest Public Media about the new nutrition icon from the USDA, MyPlate.
With the help of Jeni Britton Bauer's new cookbook, the sky's the limit with what you can do with an ice cream maker.
If you like the creamy consistency of homemade custard, you won't be disappointed with the results of this recipe.
This pumpkin recipe costs under $3.00 to prepare, it's vegan-friendly, and it will convince you that pumpkin does indeed deserve a savory place in your kitchen.
Sometimes you just need a bit of coconut. The creamy, sweet flavor makes up for the hundreds of calories in saturated fat...really!