cooking

Stefanie Sacks Asks: What the Fork Are You Eating?

Ever found yourself in a grocery aisle stymied over competing labels and claims, wondering which food is the best buy for you? Good news - help is here! And regardless of how much you know about the healthiness of food, Stefanie Sacks' astoundingly helpful new book has something for you.

Real Food Right Now and How to Cook It: Yams

Sweet potatoes are often colloquially referred to as "yams" - but they're not. Let's take a culinary world tour and unravel this mystery together, shall we? Bottom line: you might have to hunt down a true yam, but they sure are worth it!

Our Fun, Sustainably Themed Holiday Gift Guide

If you're looking for fun multimedia gifts (and treats!) to share with your nearest and dearest this holiday season, have we got some picks for YOU. At a variety of price points, available online, in kitchens or on bookshelves, here's a few of our newest favorite ways to spread the enviro-themed merry!

Real Food Right Now and How to Cook It: Barley

Barley is an ancient grain, but its old school reputation doesn't keep it off the modern table. From food for livestock and fish, to a main ingredient in beer, to a sweetener and as a cereal grain for human consumption, barley's flexible nature and nutty flavor make it an essential food.

Real Food Right Now and How to Cook It: Celery

Celery is a ubiquitous ingredient in cooking, but tends to stay out of the spotlight. While you may recognize this fibrous snack from raw vegetable platters with dip, find out how celery has played many roles throughout history in cooking, medicine and even garnishing and starring in popular beverages.

Real Food Right Now and How to Cook It: Walnuts

What do you do with walnuts? Crack them open to crumble over your salad or sweet potatoes, enjoy them straight from the shell as a healthy snack or even make a full meal of various crunchy varieties.

Real Food Right Now and How to Cook It: Wine

Are you ready to step up your wine game? In this Real Food overview, we'll touch on some familiar grapes and wines while providing references for further exploration. Most importantly, we'll look at the environmental impacts and sustainable potential of winemaking!

Real Food Right Now and How to Cook It: Avocados

When you think of avocados, you might think of guacamole, and we get it! The fruit is quite a nutritional powerhouse, incredible in savory dishes and a huge hit in desserts around the world. From dips and spreads to ice cream and milkshakes, avocados bring a special creamy satisfaction to plenty of other yummy concoctions.

Real Food Right Now and How to Cook It: Peanuts

Peanuts are an incredible food. This South American native legume has traveled the world to become a household treat on almost every continent, from the peanut flare in Thai cuisine to the humble PB&J in North America. Exploring the many roles of the peanut may just be the food adventure for you this season!

Real Food Right Now and How to Cook It: Pears

Pears are often regarded as the "other" fruit, standing in the shadows of apples, but the fresh, floral pear is as easy to cultivate as an apple and just a versatile. Bite into a juicy pear, slice it up for your cheese plate, or cook it into a savory dish: the options with pears seem to be endless.

Real Food Right Now and How to Cook It: Honey

Honey - that golden syrup we drizzle on toast and stir into tea - is created by the busy little bees that pollinate so many of our crops. Read on to learn about how those buzzing insects produce honey and how honey plays into our history and into so many sweet and savory delights.

Real Food Right Now and How to Cook It: Salmon, Part 2

Salmon is an ancient creature that has sustained civilizations throughout the ages, but in just the past hundred-plus years, this majestic elder of the sea has been taken for granted, exploited, depleted and endangered. Whatever you know about salmon, there is more to the story.

Hot Fun in the Summertime: Tips for Sustainable Grilling

Throw on your apron and heat up the grill for some juicy tips on how to barbeque with sustainable meats and veggies. Grass-fed meats taste so good, especially when done just right, and seasonal produce brings tons of flavor to the table.

Heroic Endeavors: Casting a Wide Net to Control an Invasive Species, Part 2

In a recent Heroic Endeavors feature, we interviewed Sharon Feuer Gruber and Wendy Stuart of the Wide Net project. The conversation ranged from marketing invasive fish species to nutrition to the current state of our food system. We liked Sharon and Wendy so much that we decided to run the rest of the interview we had with them!

Real Food Right Now and How to Cook It: Purslane

Tart, succulent purslane can be used like any green veggie. While many curse this juicy green as a weed, adding purslane to your kitchen arsenal brings a slightly tart and lemony flavor to salads, sauces, stews and more - perfect for the start of summer.

Real Food Right Now and How to Cook It: Papaya

Papaya is a polarizing fruit. You either love the creamy cross between a mango and a squash or are totally grossed out by the flavor. It may not be the world's most popular tropical fruit, but it's definitely giving mango and pineapple a run for their money.

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