Though you may always be able to find it at the grocery store, garlic has a season, and this is it! Discover all the ways to savor this ancient bulb.
Summer is all about peaches, but I actually prefer the tangy sweetness of nectarines. They have all the juicy, sugary flavor you love – minus the peach fuzz.
My market is overflowing with pickles, pickled beets, jams, and salsas – it’s the farmers’ way of getting more mileage out of their seasonal goodies. Try out a savory take on jams and jelly with a personal fave – tangy pepper relish.
We called upon our pal and food preservation guru Sherri Brooks Vinton for some wisdom on drying seasonal foods.
You may think of drying, canning or jam making to preserve fresh fruit – how about soaking up some alcohol?
Check the labels on many of those packaged fruit leathers and you’ll find upwards of 15 ingredients including corn syrup, partially hydrogenated oils (a.k.a. trans fats) preservatives, and artificial colors and flavors. Our homemade version has only three ingredients (okay, four if you count water), and fresh, satisfying flavor.
Rumor has it they’re incredibly hard to shell so I’ve avoided fava beans in the past. As it turns out I was worried over nothing.
Looking for a lighter crunchy option for a weekend picnic or lunch at the office? We polled our Facebook fans and tested their favorite brands of baked potato chips.
Nutrition experts from around the country weighed in on foods they avoid. We polled more top registered dietitians to find out the most common faux pas folks make when trying to cook more healthfully.
It’s easy to be fooled into believing that zucchini bread is good for you – it’s made with vegetables after all! In actuality, many recipes are weighed down with fat and sugar — so we’re going to lighten things up.