These little nutritional powerhouses have a fascinating history, and are firmly entrenched in the culinary (and artistic) cultures of many countries. But should you keep eating them, given the ample amounts of bad press they've received lately (as water guzzlers, and worse)? Only you can decide - so read on for more information!
Reducing food waste is one of the best ways to save time, money and natural resources. We love using up every pip, peel and pit that we can - but there are a few exceptions to the rule: some plant parts don't make good eating. Read on to learn more about common produce items that are best left off of your dinner plate (and composted), and some where the verdict is still out.
Native to temperate regions across the world, beautiful, jewel-like currants have a long history as a food in North America. Super high in Vitamin C, the little fruits' sweet-tart flavor make great jams and jellies, and delicious additions to baked goods. Read on to learn more about this interesting summer fruit!
The latest hot trend in gluten-free baked goods may be coffee flour, a product that is poised for commercial roll-out sometime this year, and that may help relieve some of the food waste and water pollution associated with coffee production. Made from coffee cherry pulp, coffee flour is high in nutrients and fiber. But some coffee farmers aren't so sure about its usefulness.
Wild rice is a delicious, ancient grain that has been enjoyed by eaters since prehistoric times. Curiously, however, it is not actually rice but an aquatic grass - and in all but the rarest of circumstances, is not wild. Read on to learn more about this fascinating food in this week's Real Food Right Now.
Everyone has something to say about food these days. Food is fun, complicated, delicious, nutritious, processed, whole and an all-around hot topic. Here is a roundup of some of our favorite food, agriculture and food policy blogs to keep you up-to-date.
Is your huge honking melon a little too much of a good thing? Are you having trouble polishing it off before it starts to wither - or do you just find yourself facing a bit of melon fatigue halfway through the fruit? Read on for some fresh ideas for enjoying every last bite of this seasonal treat - from watermelons to honeydews to cantaloupes!
Americans eat over four pounds of shrimp per person per year, but the environmental and ethical problems facing the shrimp industry are staggering. Learn all about the diminutive crustacean and find out the best ways to choose sustainably and ethically produced shrimp in this week's Real Food Right Now.
Even the best plans sometimes leaves us with a little more produce than time - and it's not uncommon to face a crisper drawer that is threatening to expire. In those moments, turn your extra vegetables into quick pickles! Mix it up with different seasonal veggies and flavors, and enjoy these pickles all summer long.
Planning a cookout or a picnic to celebrate our country's independence day? From burgers to ice cream to flag-shaped food, we're here to help you make this your best Fourth of July yet.
Blue crabs' bright blue claws and olive green shells turn bright orange when cooked, and are so satisfying on a soft-shelled crab sandwich or cracked open to reveal delicious meat inside. Add a balmy summer breeze and a cold beer to relieve the sting of the crab pot spices and you have summer memories in the making.
It's time to give onions the Real Food Right Now attention they deserve. These pungent bulbs are the true workhorses of the kitchen and are absolutely vital to most cuisines around the world. From fresh cut red onions to pickled garnishes, there's nothing quite like their ability to transform a mundane dish into something much more intriguing.
Fresh apricots are delicate and sweet in season, and worlds apart from the popular leathery, dried apricots you find in stores all year. Bake these flavorful fruits into a sweat or savory dish, whip up some apricot jam or bite into a soft apricot at the farmers' market before their fleeting season passes us by.
There are a great number of species of prickly pear cactus, all of which are native to the Americas. The UN's Food and Agriculture Organization explains that the cactus was probably first cultivated in Mesoamerica, and was of particular importance to the Aztec. Fossilized seeds and skins of the fruit over 7,000 years old have been found in Mexico!
Want to take your dinner from glum to glam? Add fresh herbs. There is nothing like a tablespoon or two of fragrant greenery to brighten any dish. But what's a cook to do with the rest of the bunch? And what about those stems? Should you chop or toss? Enjoy every last bite of your transformative herbs.
It's amazing that the giant panda subsists on bamboo almost exclusively - bamboo is not very nutritious, at least not for us. When it comes to munching on this unique and fascinating grass (yes! grass!), it's all about texture and flavor, and knowing how to cook it.