Kale, What Doesn't Kill You...

I don't recall eating kale for most of my life. It's not that I didn't know what it was it's just that I didn't buy it, cook it or know that it was edible. As a teen, I can recall the salad bar at Sizzler (a family favorite) being decorated with its curly leaves stuffed into the ice - not something that would have been mistaken as a crudite and piled onto your plate. It must have slipped quietly into my diet when I started studying nutrition. Even then, I was taught about its superfood properties, but didn�t think much about those hardy, dark, green leaves.

Very Superstitious: New Year's Foods

Waiting for the ball to drop last year, I put a few handfuls of black eyed peas in a bowl of water to soak over night, and my Cuban friend put out 12 grapes for each of us to gobble down at the strike of midnight. We were preparing for a bountiful 2010 and working a little superstition to help it along. The black eyed peas would be turned into a delicious Hoppin' John on New Year's Day to bring us good luck and fortune, and the grapes, if all went well, would be gone by 12:01 A.M. - one for each month, the sweeter the grape, the better the month.

Seasonal Food: Rooting for Rutabagas as Winter Winds Down

One of the last vegetables hanging around your local farmers' market in March is likely to be the rutabaga. Not always first on people's minds, but aren't you getting bored of carrots, parsnips, beets and potatoes? Maybe your grandma cooked rutabagas, frying them up in some butter? Even if your memories of these old-timey root veggies aren't that appealing, give them another try. They are a surprisingly tasty and nutritious, cruciferous treat.

Real Food Right Now and How to Cook It: Asparagus

Arguably the most iconic of the spring vegetables, asparagus is grown around the world and has been celebrated for millennia. Any asparagus enthusiast will tell you that despite its year-round appearance in modern American grocery stores, it is far tastier grown locally and enjoyed in the spring.

Book Review - Cool Cuisine: Taking the Bite Out of Global Warming

Cool Cuisine: Taking the Bite Out of Global Warming, by Laura Stec with Eugene Cordero, is a treasure trove of facts and tidbits about what we eat and how it affects the health of our planet. Part cookbook, part textbook, part righteous party planning manual, this 2008 addition to the "good food" canon takes a very different approach to coaching readers through the details of a carbon-friendly diet.

From Farm to Fork

It can be challenging to prepare meals with local ingredients in the off season - but this article shows that it’s possible - even in Kansas in the winter.

Real Food Right Now and How to Cook It: Rhubarb

Get to know rhubarb, the fascinating, delicious spring vegetable -- er, fruit. (Which is it? Depends where you are!) Tangy and beautiful, these late spring/early summer stalks will lend a lot of zip to your seasonal eating!

Cookbook Review - Simply in Season

Simply in Season is a cookbook that takes on the problems of modern food production through seasonal eating. This handy, spiral bound guide is color coded by season and offers recipes made from foods typically offered by small local farmers during each season.


The popularity of the humble potato has waxed and waned with varying degrees of drama over the course of its 2,200-year history. Learn more about this ubiquitous vegetable and its history of feast and famine.


It’s no surprise that in the US the fall season is associated with pumpkins and winter squash. Learn more about these versatile vegetables.

Real Food Right Now and How to Cook It: Kohlrabi

What does knobby, weird-looking kohlrabi taste like? What can you do with it? No worries -- get to know this Brassica cousin of kale, broccoli and cabbage now! That's right, kohlrabi's not actually a root vegetable. It does make a mighty fine pancake, though, as you'll see here.

Real Food Right Now and How to Cook It: Strawberries

That first glimpse of strawberries at the market means that summer is finally here. By "strawberries," we mean those nuggets of red, delicious juiciness found at the farmers' market or a local farm stand -- not the giant (flavorless) ones you can find year round at the supermarket.

Real Food Right Now and How to Cook It: Garlic Scapes

With a tangle of garlic scapes' green curlicued shoots in your midst, you aren't just eating seasonally; you're eating in the moment. Scapes represent a specific stage of growth of hard-necked varieties of garlic. As the bulbs grow and harden, green shoots poke their heads through the ground and curl, pigtail-like, before straightening.

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