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8 Steps to Perfect Cast-Iron Cooking

Autumn is the perfect time to camp out, and what’s better than a big cast-iron pot of food after a hike to see the...

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!

The Green Plate Special

Some of the earliest healthy-eating advice I can remember—at least when it came to green, leafy vegetables—I received not from my mother, but rather...

Fermented Foods Find a Following

Fermented foods are making a tasty new splash as "good-for-you-foods"–although our grandparents knew it all along. By Mary Lynn Bruny Photos courtesy shutterstock.com  Several years ago, Tim Brod’s digestive tract...

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...

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...

Wild Edibles

Here are some wild edible plants you can try...The following plants are most nutritious and tender the first few weeks after they appear in spring...

Fishing for Greener Choices: seafood choices

Trying to eat healthy and sustainably can be fishy business when it comes to seafood. Here are the reasons why your seafood-buying choices matter.

Fall Feasts

A few delicious ways to use up your fall vegetables

Tantalizing Tidbits

Did you know… Marinating meats in certain herbs and liquids before grilling can reduce cancer-causing compounds by up to 60 percent? When cooking meats...