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.
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!
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.
Olives have long had a place in our kitchens and at our tables. To the Greeks and Romans, the olive wasn't just a source of food, but the fuel that lit their lamps and bolstered their economies. To this day, to figuratively extend the olive branch means to offer peace to your enemy. Learn more about the hearty olive, which not only tastes great but is good for you too!
Blooming lavender fills summer air with a voluptuous, calming fragrance, an aroma often found in perfumes, lotions and soaps - but this herb is more than an olfactory delight. Lavender can make a splash at the kitchen table in beverages, jams and even as seasoning on meats. Take a deep breath and dive into cooking with lavender.
Millet -- it's not just for birds! How did this ancient crop become synonymous with birdseed in the United States? And how did a plant once revered by the Chinese fall into obscurity? Thanks to millet's resistance to drought in an era of shifting climate, it's a grain to be rediscovered.
There's no denying it - flu season is upon us. If you're pulling out all the stops to stay on your feet this winter, you might want to throw in a little horseradish. Nothing quite beats the nasal-passage clearing, palate-zinging flavor of this knobby brown root.
Why not upgrade your Super Bowl spread with some locally-grown, sustainably produced food this year? Step up your game with recipes from our Real Food Right Now series. Blindside your guests with tasty and healthy snacks! Clothesline anyone who tries to bring in fast food! Make sure no off-season veggies show up to play!
Early Americans nicknamed salsify "oyster plant" as an homage to their favorite briny bivalves (though you may not notice any oyster flavor). Don't let salsify's uninviting appearance turn you off. If you're lucky enough to get your hands on this delicious - but sometimes elusive - veggie, there are a surprising number of lovely recipes to try.
Whether you're an enthusiastic beginner or homemade candy pro, we bet that once your loved ones or colleagues get a taste of these gorgeous, delectable treats - awesome gifts, all - you'll be fielding requests for years to come. Happy Holidays!
Although its nutty, delicious seeds can be found year-round in health food and some larger grocery stores, amaranth is only in season in the summer through mid-fall. The Today Show has called amaranth greens the next kale, and there are numerous recipes pairing the striking plant's seeds with more common ingredients.
The scent of a ripe melon, splayed open by a sharp knife, takes me back to summers at the Jersey shore, where we escaped the routines of life and embraced the salt air.
Herbal, tangy, citrus-y, and a little bit sweet, tomatillos are like no other fruit. While green tomatillo sauce can be spooned onto just about everything (tacos, enchiladas, fish, meat, veggies), this week's Real Food profile includes some ways to bust out of the salsa verde rut.
Okra is the quintessential Southern ingredient, representing so much of the gastronomy of the South, from Creole cuisine to lowcountry cooking. Even for those of us up North, okra is seasonal eating at its best, the epitome of Real Food Right Now. And yes, you can absolutely eat all of this "nose-to-tail" veggie.
You know how it goes. You buy healthy items but don't always have time to cook. The one night you can make time, you look in the refrigerator and the pieces don't quite add up to a meal so you order take-out. How to plan ahead and what to keep stocked to eat healthfully, easily, and avoid food waste.
You know nasturtiums, pansies, roses, hibiscus... but do you know chervil, day lilies, crocuses, lilacs, geraniums? In this week's installation of Real Food Right Now, what to look for, what to look out for, and as always, recipes.