Favas are a fleeting spring vegetable - like ramps and sorrel and morels -that show up at the market and quickly disappear. Enjoyed in cuisines worldwide, favas are much lauded subjects of folklore and even show up in one of the most notorious lines in American cinema. Mull over more fascinating fava facts and pro tips in this week's Real Food Right Now!
Whoever said there's no free lunch? On Tuesday, over 5,000 people gathered in Union Square to get a free bowl of ratatouille and a piece of torte, all made from food that would've otherwise been wasted. Check out our pictures from the event!
Beautiful fiddleheads are bright green, their tightly coiled heads delicately curled like the scroll of a violin. With a flavor slightly reminiscent of asparagus, but also nutty and pleasantly bitter, fiddleheads are a delicious reminder that the doldrums of winter are finally over.
While you may agree with one of our staff, who said Valentine's Day (the holiday responsible for the sale of 58 million pounds of chocolate) is "mostly a lamentable shakedown perpetuated to promote superfluous consumption," we also know you probably care a lot about chocolate. So here are the details!
Looking for a bit of luck in 2016? From greens to beans, there are lots of foods that are said to bring good fortune (and even wealth) to the eater. We dip into our Real Food Right Now and How to Cook It archives to bring you the luckiest and most delicious food to eat in the year to come. Happy New Year!
In which one of our staff members makes the (maybe) crazy decision to cook a traditional twelve-course Ukrainian Christmas Eve meal made up of mostly vegetarian and sustainably-sourced seafood dishes. Looking for some meatless holiday recipes to make for your own family this holiday season? Look here for inspiration.
How many times have you had a carton of leftover rice knocking around in your fridge, or made way too much for dinner? It's easy to just pitch this ubiquitous side, but it's better to eat it! Here are some ways to enjoy every last grain of goodness.
Ducks were first domesticated 4000 years ago in China, and since then have become part of the culinary landscape in many cultures. From duck fat fries to the environmental impacts of duck farming, we've got your primer on all things duck.
How can you make your Chanukah more sustainable? From environmentally conscious shopping to smart cooking, find some great tips here!
Freshly baked bread is a treasure, but a stale loaf can be good eating, too. Older bread may have lost a little bit of the spring in its step - but the wholesome ingredients and dedication to craft that go into any bread that's worth its butter are still there to be enjoyed. Here's how to get the most out of your toast at every stage of its lovely life.
Americans waste a lot of food - every year, we throw away roughly 40 percent of our food supply! Here we give you some tips on how you can be part of the solution by making the most of your Thanksgiving bounty - both before and after the meal!
Do you know what common ingredients are native to North America, and which ones aren't? In celebration of Thanksgiving, check out this quiz we put together to test your knowledge of North America's indigenous foods - and up your food literacy game!
With late fall in mind, and an eye towards the food-centric holidays ahead, we've put together some of our favorite seasonal Real Food posts - so you can impress your family and friends with foodie trivia and delicious fall-inspired dishes this holiday season. Happy eating!
Potage - a thick, smooth soup - is so delicious, easy and thrifty, you'll want to make it, too. One of the best things about the soup is that it can be made out of most anything you have on hand - including veggie ends, skins and stems you would normally compost. The next time you are slicing mushrooms, trimming asparagus or stir-frying broccoli florets, save your trimmings and make potage!
For any cook worth his or her mettle in the kitchen, the prospect of hosting Thanksgiving can be daunting. But what if you're a Turkey Day novice? How do you cook a bird? How many pounds per person? Don't break a sweat. Even with two weeks to go, you can meal plan, organize and turn it out - and reduce food waste in the process.
"Creamy," "custardy," "the essence of the sea" are used to describe sea urchin, which has long rewarded intrepid diners who scissor past the threatening exterior for a silky, briny treat (spoiler alert: it's the gonads).