This luscious salad delivers serious crunch. The whole crackling affair is coated in velvety dilly sour cream dressing.
In our show, Chef Daniel Orr harnesses the rich texture of tofu to make two vegan dips. And, Jennifer Cockrall-King says farms change the texture of a city.
In celebration of Cinco de Mayo, we present four vegan recipes. And, pollinators are the topic of new research and a volunteer project at the community orchard.
Not vegan? No problem. This quesadilla with tofu, spinach, pine nuts and pesto will satisfy you.
Looking toward Passover Seder with an old fashioned potato latkes recipe.
Capers, scallions and lime slices give these tilapia tacos a unique flavor.
Don't be afraid of the "scary white stuff." Incorporate tofu into a recipe you already know and love.
Stop passing celery root by at the farmers market. This simple salad combines the root vegetable with the familiar flavor of apple.
Combining garlic scapes from my CSA and parsley from my garden, I made this tasty dip to eat with veggies and on burgers.
St. Patrick's Day will taste good with this traditional potato pancake recipe.
These easy recipes will give rest to the weary Thanksgiving home chefs. They may be quick and light, they don't skimp on flavor!
We asked what ingredients you find difficult to cook with and the overwhelming majority said eggplant. So, here are several eggplant recipes and cooking tips.
This week at Earth Eats we're getting ready to celebrate a new year with a few recipes and some tips for eating better and living greener in the new year.
Thoughts on edible flowers from master gardener Moya Andrews and Chef Daniel Orr with a recipe for chicken fried zucchini blossoms.