Josephine McRobbie caught up with a food entrepreneur who goes by the name The Spicy Hermit.
This surprising chilled tea pairs well with food, and makes the non-drinkers at your table feel included when it comes time to make a toast.
Soups aren't just for wintertime. Enjoy this bright, spicy soup in the peak of eggplant season.
With nothing overpowering, this cranberry sauce recipe marries all of the ingredients together wonderfully.
The dish goes back centuries and is universally loved across South Asia. It is also considered the ancestor of the British kedgeree and Egyptian koshary.
Nikumiso literally means “meat miso.” I’ve made a standard meatless eggplant dengaku before, but this version takes it from a tasty side to a hearty main.
Rhubarb is often paired with strawberries because it needs help shaking off its super tart flavor, but I love it even more with orange, vanilla and ginger.
This is the type of salad you want to eat for dinner, and then save a portion of it so you can have the rest for lunch the next day.
As I cooked this Chicken Marrakesh with friends, conversation segued into talk of restaurants, local gossip, yoga poses, former husbands and grandchildren.
This recipe features a North African spice blend of cinnamon, allspice, ginger, cardamom, coriander, paprika, turmeric, cloves and white pepper.
Jarrod May brews with local ginger from farmer Candace Minster. Sales of plant milks are going up. Dairy farmers are on high alert. We go hunting for truffles.
Two types of tofu provide the body for this dip, while the tahini provides the flavor.
You can literally feel yourself warming up from the inside out as each spoonful of this carrot ginger turmeric soup goes down.
In today's show, Mother Hubbard's Cupboard gives a kombucha tutorial. Then we meet Amanda LeGore-Smith and hear how Asian carp helped her rebuild her life.
Some people say catfish has a muddy flavor; I prefer to call it earthy. This preparation mutes the catfish flavor with ginger, garlic and sesame oil.
On this week's show, White Violet Center garden manager Candace Minster was surprised to see how much ginger she grew this season. Now, she needs customers.
Coconut milk instead of cream makes this curry vegan.
Hands up if your garden is producing more radishes than you know what to do with. This pickle recipe is here to help.
This zinger of a drink is rich like a milkshake, thanks to a dash of olive oil.
Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.