Ah, corn. Sweet, juicy, fresh, and an utter mess to prep. But shucking corn doesn’t have to leave you standing in an explosion of silks. Here’s how.
My garden cart is overflowing with herbs and baby lettuces, including one of my favorites — arugula. Learn my five favorite ways to use this great ingredient.
This just in: the Environmental Working Group has released their 2012 Shopper’s Guide focusing on all the little creepy-crawlies in our produce. Namely, pesticides.
Many people are a bit scared of frisée. They worry that it will be too frizzy, too bitter, and too overwhelming to use as a salad green. This fear might [ … ]
Chicken of the Woods is another great wild mushroom species for beginning foragers. It’s relatively easy to identify, and has only a few look-alikes.
Although this spring was a disappointing one for morels in my area, the past week’s mushroom haul has more than made up for it. One of the tastiest mushrooms in [ … ]
Spring is upon us, and the redwood forest around my home has come to life. A friend told me recently that the lush clover-like ground cover that’s been popping up [ … ]
In Michael Pollan’s In Defense of Food, he explains that you can often follow the ripening of a certain vegetable northward, thus eating the exact same thing, in season, for [ … ]