real food right now

Real Food Right Now and How to Cook it (#realfoodrightnow) is our series on the ABCs and 123s of seasonal food.

Real Food Right Now and How to Cook It: Fiddleheads

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.

Real Food Right Now and How to Cook It: Goat Cheese

Previously the domain of hippies and health nuts, goat cheese is now found on the menus of the finest restaurants and is ubiquitous in the cheese section of most supermarkets. But spring is the top of the season for this creamy treat. Here's how we're getting our goat!

Real Food Right Now and How to Cook It: Eggs

Whether the chicken or the egg came first, eggs probably win the "most versatile ingredient" competition hands down. Found in everything from sauces and custards to their own headlining items, like omelets and egg nog, eggs offer up "egg-cellent" dining entertainment from dawn to dusk.

Real Food Right Now and How to Cook It: Black Pepper

Those takeout pepper sachets usually - and regrettably - end up in the trash. But there was a time when black pepper wasn't so easily cast aside. Did you know it once commanded a hefty price, fueled empires and was as valuable as gold? Learn more about how it conquered the kitchen - and how we might consider rethinking its indomitable reign.

Real Food Right Now and How to Cook It: Mustard

These tiny powerhouses, the progeny of the mustard plant, are seemingly innocuous. They're nearly flavorless when whole. But crack or grind these minuscule miracles and add a splash of water and - pow! - mustard shows its muscle.

Real Food Right Now and How to Cook It: Chocolate

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!

Real Food Right Now and How to Cook It: Tofu

Tofu: love it or hate it, you have to admit that it's a pretty interesting food - its inherent blandness making it the perfect canvas for lots of bold flavors. Made from just soy milk and a coagulant, the result can be creamy, firm or anywhere in between. Tofu's culinary uses are just as varied, from savory to sweet. Want to make your own? We've got you covered!

Real Food Right Now and How to Cook It: Rutabaga

Sweet, versatile, hardy and a keeper. Sounds good enough to put a ring on it. Yet, despite all of its noble and endearing qualities, it's not easy being a rutabaga. This week's Real Food Right Now has all you ever wanted to know about this under-appreciated root veggie.

Real Food Right Now and How to Cook It: Soy Milk

Soy milk's popularity has waned in recent years with the rise of other alternatives to cow's milk and soy's increasingly negative image. But what are the environmental and health impacts of soy milk? And how is it made? Spoiler: it's super easy to make at home - and we've got the recipe (and video) to prove it. Read on for everything you've ever wanted to know about soy milk.

Real Food Right Now and How to Cook It: Collard Greens

Happy New Year! Do you plan to cook up a pot of 'greens' to usher in fortune for 2016? Or maybe one of your resolutions is to eat more vegetables? There's still plenty of time to observe a time-honored culinary tradition to get the year off to an auspicious, and healthy, start.

Real Food Right Now and How to Cook It: Dates

The history and symbolism of dates traces back for thousands of years, nearly to the beginning of history. Borne on tall, beautiful, drought-tolerant palms, dates are both delicious and versatile. Read on to find out more about this fascinating fruit.

Real Food Right Now and How to Cook It: Duck

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.

Real Food Right Now and How to Cook It: Turkey

Americans eat roughly 46 million turkeys on Thanksgiving alone, but turkey meat is much more than a holiday staple. Read on to learn all about this bird we know so well, and impress your friends and family with your knowledge of all things turkey!

Real Food Right Now and How to Cook It: Late Fall Roundup

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!

Real Food Right Now and How to Cook It: Rye

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.

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