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How to make fresh, delicious dill pickles at home

Here's how to make your own pickles. Not only does canning save money—preserving foods in season before they spoil—it’s healthier, it’s green, and it’s fun!

Why imperfect food should find its way to our tables

The Beauty of Ugly Food: Why imperfect food should find its way to our tables instead of the trash.

Rebecca’s Recommendations: How to Go Slow-Cooking

As the weather cools down and you’re craving heartier meals, keep these tips in mind when you power up your Crock-Pot for slow-cooking: Double or...

Rebecca’s Recommendations: Preserve Fresh Fruits and Veggies by Freezing

Fall is for Freezing! Whether from your garden, the grocery or a CSA, fall’s fresh harvest should never go to waste. The key to preserving...

Rebecca’s Recommendations: Quick-Cooking Beans

While canned beans are all well and good, once you try freshly cooked it’ll be difficult to go back to canned. Freshly cooked beans...

Rebecca’s Recommendations: Easy Shredded Meat

When it comes to making the most out of meat, both in terms of boosting flavor and stretching your dollar, here's a great recipe...

ELI’S WEEKLY IDEA: Overnight Oats

For a fiber- and protein-filled breakfast, nothing hits the spot quite like overnight oats. Fitness gurus and nutritionists always point to oats as a powerhouse...

Spice Rubs for Summer Barbecue

Making spice rubs for summer BBQs is simple. Just start with a few basic ingredients and add others to your liking. You really can’t mess...

To Tea or Not to Tea

’Tis the season for tea. If you’re a newcomer to tea, here’s a primer. By Ainslee Kellogg Mac Naughton A steep hour-and-a-half hike up a mountain...

Fall Feasts

A few delicious ways to use up your fall vegetables