These syrup recipes are a great way to use every last herb in your herb garden. In our show, thyme and mint season some fresh cantaloupe and raspberries.
This recipe may seem complicated, but it’s actually simple once you break it down to its four components: crust, pastry cream, strawberries and basil syrup.
In the past, I’ve usually made a simple syrup to add to the watermelon puree but this year I found it to be completely unnecessary.
Cookie-dough-themed cocktails are a trend this holiday season, including at a D.C. pop-up where they're the most popular drinks.
Nick's English Hut has a special partnership with one local farm. Lemon verbena flavors a cocktail. Amy Trubek studies our social connection to food.
Fresh lemon verbena gives a citrus zing to this cocktail. The sugar-coated rim on the cocktail glass makes it even more special.
These blackberries might be a bit too tart to enjoy on your breakfast cereal, but they are perfect for making a fruity liqueur.
This dish is perfect for folks looking for a lighter alternative to heavy desserts like cakes.
This syrup is great used in cocktails or in marinades, but today we're drizzling it over a fruit salad.
A few weeks ago, we pickled vegetables to preserve the flavors of summer. Today, it’s fruit’s turn!
Today on Earth Eats: two cocktails that utilize fresh herbs from the garden, and a look at a fast-growing hobby among do-it-yourself’ers – home brewing.
In today's episode, Earth Eats has three recipes that can help you enjoy your garden's bounty all winter long.