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 common descriptors used by sea urchin lovers. Sea urchin has long rewarded intrepid diners who scissor past the threatening exterior for a silky, briny treat (spoiler alert: it's the gonads).
There are a lot of reasons to love rye - and they don't all require a measure of vermouth and a cherry. Cereal rye is an extremely versatile grain. It can be boiled and eaten whole, milled into flour and even rolled into an oat alternative. For those reasons and more, we shouldn't pass by rye.
Nothing says autumn like pumpkins, but if your experience is limited to Jack-O-Lanterns and lattes, you're missing out on a whole world of squashy goodness. Read all about it!
Don't be sad that summer produce is gone - who needs tomatoes and peppers when you have the delicious bounty of fall? We've put together some fun combinations for fall fruits and vegetables to help you make the most of the colors and tastes of the season.
Tilapia, the common name for nearly a hundred species of cichlid fish, is seemingly everywhere. It is the fourth most consumed seafood in the US. But where did these fish come from? Are they healthy? Sustainable?