Kim O'Donnel is a trained chef, nationally recognized online food personality and longtime journalist. She is also the author of The Meat Lover's Meatless Cookbook and Meat Lover's Holiday Table, and the founder of Canning Across America.
Whether you're an enthusiastic beginner or homemade candy pro, beware: we're betting once your loved ones or colleagues get a taste of these gorgeous, delectable treats - awesome gifts, all - you may be fielding requests for years to come. Happy Holidays!
What food heralds the holidays more than the cranberry, in all its rubine glory? But you should eat this all-American treat year round! Cranberries are exceptionally nutritious, and you can whip up a sauce in not much more time than it takes to open a can.
Happy America Recycles Day! But wait, there's more! It's also National Clean Out Your Refrigerator Day. (Seriously!) In honor of these beloved occasions, and because we care about your sustainability, behold Ecocentric's greatest hits on recycling, food waste and more!
Broccoli is a virtuous superfood, packed with disease-fighting antioxidants; on the other hand, it's the culinary equivalent of icky, especially when boiled to death. Given its nutritional prowess, broccoli deserves better than a pity party. If its cousin kale can get a sexy makeover, why not the tiny trees of the produce aisle? Let the reinvention begin!
For a vegetable that has flourished for millennia in the Mediterranean, it's a funny thing to say that spinach has grown up. But here in Popeye land, our relatively newfound respect for spinach reflects a certain culinary maturity. Plain ole boiled spinach is bland, but when just harvested, can be sweet, and its blank-slate flavor profile is a terrific opportunity to pair it up with zestier playmates.
For a diminutive fruit, the apple is a force to be reckoned with, and we humans have been fascinated with it for millennia. Throughout history it has inspired Biblical myth, scientific theories and practical advice, and there are thousands of ways to prepare them.
The scent of a ripe melon, splayed open by a sharp knife, takes me back to summers at the Jersey shore, where we escaped the routines of life and embraced the salt air.
Originally from China, the peach dates all the way back to 5th Century BC, making it one of the oldest Real Foods we've covered. Its short season at the height of summer also makes it one of the very most seasonal. Here, the skinny on the fragrant stone fruit, from its rich history to its environmental impact to the tastiest ways to enjoy it.
Cucumbers may be a year-round mainstay at every supermarket in the US, but their time to shine has only just arrived in most parts of the country. 96% water, they'll help you beat the heat! Read on for more about this summertime favorite.
In which Kim O'Donnel declares it patriotic to eat local, and prescribes menus for readers in different parts of the country, depending on what's in season right this minute. Happy Birthday, America!
This week's Real Food is recognized as the national fruit of both India and Pakistan. For most of the US, the mango is a long-distance fruit, but it's high mango season, so we couldn't help but sing its praises.
I say "parsley." You say... garnish? Probably. Arguably the best known culinary herb among Americans, parsley's claim to fame has been ornamental rather than gastronomical. But it turns out parsley is easy to grow, super tasty and really good for you!
Even the most avid cooks are guilty of letting fresh produce languish in the crisper drawer and allowing random excess dry goods overrun the pantry. Here, tips on how to make the most out of specific foods.
Long before it became a culinary star, this week's real food was used foremost as medicine and considered a panacea for sundry ailments, from impotence to smallpox, parasites to poor digestion. Here, the condensed history of the so-called stinking rose, and a wealth of cooking tips. Garlic lovers, this one's for you.
This week's Real Food goes way back - as far as 6,000 BC - and is thought to be among the first group of domesticated plants. Love it or hate it, cilantro's long history means that its unique flavor profile has made its way into dishes around the world.
The nutty and chewy and garlicky artichoke inspires loving feeling by many avid admirers, whether in the frost-kissed or baby variety, and this week's Real Food warrants further inspection if you've been nervous about taking on necessary prep work. Fear not: your efforts will be rewarded by this tasty antioxidant-rich veggie!