What is it with bitter greens and confusing naming conventions? This week's Real Food, chicories and endives, are bitter, leafy veggies that come in a rainbow of colors (and names) - all of which are delicious. Not everyone agrees, though! (Read on to find out about the passionate anti-frisée contingent.)
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.
A perfect way to celebrate the winter holidays, these three dessert recipes are delicious gifts from diverse traditions. Plus, we've given you some handy tips for how to source more sustainable ingredients for your sweet holiday treats.
Since gardening was "invented" around 12,000 years ago, the skills and tools associated with the craft have evolved constantly. In fact, the traditional approach to gardening is to always update how it's done. To help you keep on the cutting edge, we'll cover a myriad of ways modern techniques and tools can be used to improve your gardening game.
Sassafras is kind of a big deal. Without it the whole history of the US might have played out differently. Also, we wouldn't have root beer or filé gumbo. Depending on whom you ask, sassafras is either a folk remedy or a dangerous carcinogen. We'll leave you to decide: bad seed or beneficial buddy?
Whiskey: the water of life and sweet nectar of the gods. It's the stuff of mint juleps, the Wild West and classic cocktails. For something as American as apple pie, whiskey's roots reach back to Ireland and Scotland. Wait - is it whiskey or whisky? We'll get to the bottom of this intoxicating mystery!
The coconut palm is incredibly important as a foodstuff across the globe. From the coconut fiber that lines your window box planters to the coconut milk in your curry and coconut water in your fridge, the coconut palm, aptly called "The Tree of Life" for its usefulness, is a truly remarkable plant.
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!
If there's a beverage demarking Fall, it's cider. Hard cider, sweet cider, warm cider in one hand with a fresh apple cider doughnut in the other, yum! Explore cider this season with the many recipes - and historical tidbits - the drink has to offer.
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!
A too-long winter calls for tropical fruit, and guess what's in season? Pineapple. (Yes, there is a pineapple season.) Eat it fresh, spice it up with chilies, toss it on a pizza or even turn it into beer.
Taro is an important dietary staple used in both savory and sweet dishes across much of the tropical and sub-tropical world. If you're lucky enough to go to Hawaii (and no better time than the present!) don't be scared to try taro along with those fruity beach cocktails!
The well-stocked pantry of the modern age would do well to include quinoa, seed extraordinaire. A complete protein all its own packed with nutritional goodness, quinoa shows off its multi-talents from breakfast to dinner, a highly versatile ingredient on the plates of meat-eaters and vegetarians alike.
Famously perfect for peeling and eating raw, the scrumptious banana has more up its sleeve than first meets the eye. From desserts and liquors to vinegar and ketchup, grab one of these nutritious berries (yes, berries!) and go bananas!
They may or may not have aphrodisiac qualities, but nothing starts off a fancy - or romantic - meal like oysters. Just in time for Valentine's Day, all you need to know about these briny bivalves.
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.