We are back from our first (airplane) trip this side of the pandemic, and I have to say, I feel so alive. Yes, it was scary getting on a plane with so many people (all masked, and impressively respectful). Yes, it felt like a risk to take my un-vaccinated kids along. But there is no life without ris

Compiled by Yolanda Bertaud Just a small list of wild edible weeds that we may encounter in our everyday environment without ever knowing the benefits and nutrition these wonderful plants provide. …

I’ve been leaning on old habits this summer-like simple, satisfying, eggs-as-hero meals. Turkish eggs--a spicy poached egg dish over garlicky yogurt- is a recipe I first learned when I was single, living in the east village in NYC (where Turkish restaurants abound) and often cooking for one. A good

I didn’t plan that the first recipe I’d share with you in the new year would be Paliscinta, or Hungarian Pancakes—shot on my iPhone, on the fly in my kitchen, my kids swinging their legs at the breakfast nook with this week’s renovation debris just out of frame, but that’s 2021 for us so far. Very

There’s a snow-storm here today, and my Alpine dreams are being made with a big bowl of steamy, cheesy risotto. We didn’t grow up eating much rice (aside from my mom’s amazing cashew chicken dinner—never enough cashews or snow peas, but i digress…), but as an adult, my forever comfort food is a crea

This summer, we traveled to Italy on a dime (ie. cheap seats)—then ate our way through markets, grazed on thin, crackly-crusted Roman pies and piles of peaches and plums. It was bliss. Almost every meal was exceptional—-well-researched and worth the long treks across town for all the most renowned p

This functional medicine doctor healed herself through diet—here's what she eats in a day.

Few things say summer to me like fresh, juicy peaches. When it's this hot and cooking is off the table, this simple combination of peaches, burrata, and prosciutto is the perfect lunch or twilight dinner fix. You hardly need a recipe for something so simple and intuitive, but I thought I’d share how

There’s a snow-storm here today, and my Alpine dreams are being made with a big bowl of steamy, cheesy risotto. We didn’t grow up eating much rice (aside from my mom’s amazing cashew chicken dinner—never enough cashews or snow peas, but i digress…), but as an adult, my forever comfort food is a crea

Amba Living is Amber Locke's fruit and veg art business. She creates stunning mandalas with fresh produce, perfect for a Mindful Monday!

Editor’s note: This post was written by Brett & Kate McKay and originally ran on The Art of Manliness. So... View Article

If your pantry stash of flour is getting a good work out, as ours is, it might be time for a little detour. As exciting as warm buttered rolls, homemade sourdough and pillowy focaccia have been for the last four weeks, I woke up this morning craving something different. Polenta, or cornmeal—is my f

Years ago my friend Robert gave me a stack of two slim French baking books that are just divine—one called Caramel and the other, Chocolate. They are the kind of books with simple recipes and even simpler list of instructions, the kind where the photographs look mouthwateringly dreamy, but the r

It’s a week until the big day, and I’ve been touting ease around here all week. And I mean it— this menu (and this dessert ) are epically easy in the grand scheme of all things holiday. But you didn’t think I would leave it at that, did you? Even simple menu planning requires some knowledge, and h

Discover 52 edible wild plants that you can find growing all over the world. Wild plants offer incredible nutritional and medicinal properties.

Main Dishes pasta: Linguine with Shrimp and Tomato Cream Sauce Engagement Scampi Adam’s Famous Spaghetti Meyer Lemon Spaghetti with Asparagus Green Goddess Pasta Zucchini Pasta Farro “Risotto” with Mushrooms and Sweet Corn Dairy-Free Stuffed Shells Homemade Goat Cheese Ravioli Peanut Soba Noodle Bowls Linguine with Clams Penne with White Beans and Spinach Butternut Squash Gnocchi with Browned Butter and Fried Sage Lightened Up Creamy Cajun Chicken Pasta Three Cheese Beet Ravioli Mediterranean Orzo Mac & Cheese Creamy Chicken and Mushroom Pasta Skillet Barbecue Chicken Pasta Cheesy Spinach Stuffed Shells Scallop Linguine Spaghetti with Meat Sauce Quick Sesame Soba Noodles Mediterranean Shrimp Tortellini Spaghetti All’Arrabiata Beet Pesto Pasta poultry: Chicken Noodle Soup Casserole Chicken Street Tacos 30 Minute Lemon Brown Sugar Chicken Chicken Noodle Soup Casserole Chicken Tikka Masala Chicken and Bok Choy Stir-Fry Turkey Meatballs with Homemade Tomato Sauce Chicken and Green Chili Enchiladas Chicken Pot Pie with Puff Pastry Crust Ginger Honey Cashew Chicken My Mom’s Famous Barbecue Pulled Chicken Southern Comfort Chicken and Biscuits Chicken Parmesan with a Twist Down Home Buttermilk Fried Chicken Spinach Feta Turkey Burgers Chicken Paprika with Homemade Dumplings Kicked up Turkey Meatloaf Arroz con Pollo Turkey Fajita Burgers with Grilled Tomatillo Salsa Tomato …

I was planning on continuing with GIFT GUIDE here (more coming) but I did an ask me anything on Instagram this week and several of you asked about my new book, which is all the nudge I needed to get this up here, today! This beautiful work, above, which has my heart and soul in it—this work that t

This is so easy to make, but looks impressive and tastes delicious. Ingredients 1 big agria potato 1 bunch asparagus 3-4 onion weeds with flowers 1 l vegetable stock nasturtium flowers and baby leaves sage flowers violet flowers Peel the potato and cube. Clean the asparagus, remove the woody stalk ends and cut into small pieces keeping the tips aside. Clean the onion weed, set the flowers aside and cut the stalks. Place potato, asparagus spares and onion weed stalks in a pot with the vegetable stock and simmer until all the veggies are soft. Add the asparagus tips and blanch. Remove the asparagus tips and blend the rest of the soup. Serve and top with the whole asparagus tips, decorate with nasturtium flowers and baby leaves, sage flowers, violet flowers and onion weed flowers. Eat everything! Photos and recipes by Alessandra Zecchini ©

Clean foraged plants with this easy 4-step system to remove unwanted debris, insects, and more before eating or using for remedy making.

Tiramisu is my dad and my husband’s favorite dessert--two of the people I love feeding most. But I didn’t make it for years, somehow recalling it from culinary school as a laborious task. How wrong I was. One night, I decided not to bring home the tempting piece hanging around in the Ita

\"Mr. Heavey takes us back to the joys--and occasional pitfalls--of the humble edibles around us, and his conclusions ring true.\"--Wall Street Journal Longtime Field & Stream contributor Bill Heavey has become the magazine's most popular voice by writing for sportsmen with more enthusiasm than skill. In his first full-length book, Heavey chronicles his attempts to \"eat wild,\" seeing how much of his own food he can hunt, fish, grow, and forage. But Heavey is not your typical hunter-gatherer. Living inside the D.C. Beltway, and a single dad to a twelve-year-old daughter with an aversion to \"nature food,\" he's almost completely ignorant of gardening and foraging. Incensed at the squirrels destroying his tomatoes, he is driven to rodent murder--by arrow. Along the way, Heavey is guided by a number of unlikely teachers, from the eccentric Paula, who runs an under-the-table bait business, to Michelle, an attractive single mom unselfconsciously devoted to eating locally. To the delight of his readers and the embarrassment of his daughter, he suffers blood loss, humiliation, and learns, as he puts it, that \"'edible' is not to be confused with 'tasty.'\"

Have you been porridge-ing since I last wrote you ( here )? I hope so. As promised I wanted to keep your porridge bowls at their most nourishing best with more porridge topping ideas. These don’t have to be complicated, for fussy. One way I keep porridge topping fun and easy for everyone involved

A few weeks ago, I was invited to what I affectionately call cheese camp , a three-day immersion into the cheese culture of the Roth Cheese company, near Madison, WI, complete with cheese tasting, farm visits, and copious dairy consumption. I was born in Illinois, 30 minutes from the Wisconsin bord

This summer, we traveled to Italy on a dime (ie. cheap seats)—then ate our way through markets, grazed on thin, crackly-crusted Roman pies and piles of peaches and plums. It was bliss. Almost every meal was exceptional—-well-researched and worth the long treks across town for all the most renowned p

When I get a chance to dip out of my own world, and into the world of another food writer I know and trust—to see how they do family dinner, to taste life at their table—it’s always a little lift. Jenny Rosenstrach of Dinner A Love Story, the beloved blog and book by the same name, is exactly such a

I’ve been wanting to talk to you about porridge for a long, long time. Like many years. It wasn’t cool to talk about porridge until fairly recently, which is fine, because I never found the time anyway, but here’s the thing: Porridge—be it millet or oats or hot cereal or polenta, rice porridge or

by Michelle Toole on Healthy Holistic Living Some of those weeds you see growing in the local park, or in the forest nearby, are something more than just plants you step on. A lot of those are actu…

Pine Pollen is one of the ultimate superfoods in the world, which should be a staple in ones daily diet. Spring is the season to harvest pine pollen. Pine Pollen has over 200 bioacitve nutrients an…

Spanakopita- or spinach pie- has long been a favored Greek food, but for the vegans among us it's not always been edible, what with all the feta cheese and butter. Here is a vegan version

I made soup: it’s NOT squash. This not-squash soup is my new cold weather favorite: creamy cauliflower soup topped with crispy chickpeas and radishes and per my usual, all the herbs and oil. I absolutely love squash soup. I make it at least once a week, and it’s still something I’m likely to orde

It is not a mistake that a simple, arresting radish and parmesan salad appears on the front cover of my book FEAST (which came out 5 years ago) and that a radish, kale and citrus salad is headlining my journal today--feeling as fresh and new as ever. Radish salad never goes out of style. t’s ri

If you had to choose only one cookie for the rest of your life and only that cookie, forever, which would it be? I know, that’s just plain mean. But if I absolutely had to choose, my desert island cookie would be ginger molasses. Even over my favorite chocolate chip. (Yes, shocking). I admit th

Right now, my husband and children are sound asleep in a tent 50 feet from our kitchen door, where the air is cool and crisp. I wrapped myself around them, whispered (harmless) ghost stories and watched the fire crackle against the peaked, nylon ceiling before their eyes shuttered, releasing me to s

Darnel is poisonous, but in small enough doses can give food a special kick.

岡山・Go Go グルメ隊！！の画像

am not someone who makes pasta—or even craves it— very often. But every time I go to our favorite local grocer, I’m lured in by the pretty packages of over-the-top pasta shapes: Long, leggy noodles, big, chunky Tufoli, and lace-edged riginette or tripoline. Usually, I buy a package of some dreamy,