Celebrate Derby Day with this classic cocktail, from Chef D.
Start with fresh watermelon, and add the fruits and herbs of your choice, for a refreshing beverage, straight from the garden.
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.
Believe it or not, cattail hearts taste like cucumber. So much so, that you can substitute them in dishes such as Tzatziki.
If you've never had kohlrabi, it tastes a bit like the tender core inside of a broccoli stem. It's crisp and flavorful, and usually easy to find in the winter.
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’m always looking for cucumber recipes around this time of the year, especially for those renegade cucumbers that grew a little too big for pickling.
I often use fresh lemonbalm to make a delicious aromatic tea, but its delicate citrus-like flavour also lends itself well to desserts.
These young tomatoes are crisp, tangy and juicy with just a hint of sweetness. Add some mint and you have a refreshing green tomato mint salad.
This recipe features a North African spice blend of cinnamon, allspice, ginger, cardamom, coriander, paprika, turmeric, cloves and white pepper.
Vicki Basman collected stories and recipes from the people living in the Pearl Lagoon basin of Nicaragua for her cookbook "Pearls From The Lagoon."
Serve this onion salad with toasted pita, tomatoes, goat cheese, olives and frisée.
Green thumbs modify their gardens to suit their aging bodies. Two pesto recipes use carrot tops and mint. And, unwelcome pesticides on organic farms.
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.
We’re making some herb-infused simple syrups to drizzle over fresh fruit we picked up at the market.
The perfect roast chicken starts with the freshest ingredients. Then, cook it simply. Sounds easy!
The juice from this gorgeous watermelon harvested fresh from the garden is accompanied by a few mint leaves -- and that's it.
Why limit yourself to one tasty herb when you could have two?
Chef Daniel Orr presents a trio of recipes that all have one thing in common - the color green. And, Brothers Drake Meadery uses local honey to make honey wine.
Move over chocolate cake! This light and fruity dessert will satisfy your sweet tooth without weighing you down.