Sure, beef is in the title, but the best meat to use for this recipe (if you've got it) is venison.
In Asia, burdock roots (and even the stems and leaves) are a staple food and herbal medicine that have been consumed since ancient times.
The trick to getting the carrots tender is to par-boil them first. Then they’re pan-fried in a bit of oil.
Garlic scapes are the shoots that grow from garlic bulbs. This recipe offers a simple way to highlight the garlicky stalks.
This recipe is a rich, velvety dessert that tastes like peanut butter cream pie.
My favorite variety of rice is short grain brown rice. I add some tahini and sesame oil to rev up its nutty flavor.
Learn how to cook bulgur, also called cracked wheat. Then throw together a salad with bulgur, cucumber, tofu, sunflower seeds and fresh herbs.
Moisture is your friend in this recipe. It will give you croquettes that are crispy on the outside but creamy and fluffy on the inside.
Who says you can't get beautiful produce in the winter in Indiana? This meal features plenty of local veggies.
These crackers are blank slates for whatever toppings you want, from sesame seeds to parmesan cheese to rosemary.
You may be seeing a lot of recipes for cooked greens on Earth Eats these days, but that’s just because in the summer, there are a lot of greens to use up!
Chinese buffets usually have a version of these green beans, but by making them at home, you can control the ingredients.
You won't miss the eggs in this veggie breakfast scramble. The flexible recipe is also perfect for folks who like to get creative in the kitchen.
Earth Eats is exploring some Asian-inspired flavors today with recipes for two side dishes and some inspiration to try something new in the garden this year.
This week on Earth Eats, we're looking at two late season vegetables that will help you literally "green" your dinner table: okra and long beans