Radish roots and radish greens, radish cooked and radish fresh--Chef Llewellyn shares a soup that is more than the sum of it's parts.
From the Earth Eats archive, Amy Bentley follows trends in baby food, from invention to today. Indiana rancher develops relationship with local restaurants.
The Blue Val potato "cooks up to a purple shade straight out of a box of Crayolas." It's packed with nutrients, too.
Ruthie Cohen's son named this dish "Swamp" almost 20 years ago, and the name has allowed her to claim the recipe in a way that is singular to her family.
Newly discovered fossils in Patagonia suggest the nightshade family started much earlier than believed, perhaps when dinosaurs roamed.
My mom’s recipe for beef stew is one that has been with me since I was a child. I still remember how the ingredients looked on the counter as she prepared it.
Chef Mike Isabella, a renowned restaurateur, has devised some delectable spinoffs of traditional turkey accompaniments, while staying true to classic roots.
A public health campaign to sell Africans on the virtues of orange-fleshed sweet potatoes — bred for higher Vitamin A levels — has helped combat malnutrition.
Despite its status as a Midwest holiday staple, Green Bean Casserole didn’t originate in the Midwest. Dorcas Reilly created it in 1955 in New Jersey.
The surprise in this recipe is the tofu. Just like any mayonnaise-type sauce, you can substitute tofu for oil.
A day on, not a day off, for local food organizations. Haggis and mashed rutabaga for Burns Supper. And, ranchers get critical of federal beef checkoff program.
Amy Bentley follows trends in baby food, from invention to today. Indiana rancher develops relationship with local restaurants. And, a profile of Tom Vilsack.
McDonald's released a statement saying the company does not source genetically modified potatoes.
This potato leek soup is made especially seasonal with a smattering of sautéed chanterelle mushrooms.
Pork cheeks have earned a spot on the menu at Nelson's Late Harvest Kitchen partially because of the good memories, but mostly because it’s a fantastic dish.
Josh Ploeg travels around the country throwing dinner parties. Daniel Orr plants potatoes and preserves grape leaves. And, farmers take a chance on new crops.
Even if you can't get your hands on oysters fresh from the ocean, this soup from Pearl Lagoon will be a tasty dish to warm you during the cold months.
Now that Thanksgiving 2012 is in the books, let's address the leftovers in our refrigerators. Chef Daniel Orr prepares stock, turkey soup and fried potatoes.
If you've got more winter squash than you can shake a stick at, here's a recipe to give you some new tastes.
Flower can be just as delicious as they are beautiful. Combine squash blossoms with new potatoes, eggs and goat cheese for this creative breakfast dish.