Kim O'Donnel

Kim O'Donnel is a trained chef, nationally recognized online food personality and longtime journalist. She is also the author of The Meat Lover's Meatless Cookbook and Meat Lover's Holiday Table, and the founder of Canning Across America.

Real Food Right Now and How to Cook It: Salmon, Part 2

Salmon is an ancient creature that has sustained civilizations throughout the ages, but in just the past hundred-plus years, this majestic elder of the sea has been taken for granted, exploited, depleted and endangered. Whatever you know about salmon, there is more to the story.

Real Food Right Now and How to Cook It: Salmon

There is perhaps no fish more prized, beloved, revered, fought over - or exploited - than salmon. In this special two-part series, we take a deeper look at what makes salmon tick, its current state of affairs and the future, with an emphasis on environmental highs and lows - and unknowns.

Real Food Right Now and How to Cook It: Plums

July and August are the peak season for plums in most parts of the country, and also the perfect time to sink your culinary teeth in this seasonal fruit. Try your hand at grilled plums, plum sauce or even plum schnapps this summer and rediscover this ancient delight.

Real Food Right Now and How to Cook It: Chives

If ramps can become an overnight produce sensation, why not chives? Chives are the next best mild onion-y thing -- and super easy to grow on your own. On top of that, you can enjoy chives well into the summer, when ramps will be a distant memory.

Real Food Right Now and How to Cook It: Nettles

Mother Nature doesn't wait for us to get organized, and the nettle may be in the dappled limelight of a forest near you right now, but if you dally, poof (!) she'll be long gone. With the nettle, you're not just cooking in the season. You're cooking in the moment.

Real Food Right Now and How to Cook It: Eggs

Whether the chicken or the egg came first, eggs probably win the "most versatile ingredient" competition hands down. Found in everything from sauces and custards to their own headlining items, like omelets and egg nog, eggs offer up "egg-cellent" dining entertainment from dawn to dusk.

Real Food Right Now and How to Cook It: Pineapple

A too-long winter calls for tropical fruit, and guess what's in season? Pineapple. (Yes, there is a pineapple season.) Eat it fresh, spice it up with chilies, toss it on a pizza or even turn it into beer.

Real Food Right Now and How to Cook It: Quinoa

The well-stocked pantry of the modern age would do well to include quinoa, seed extraordinaire. A complete protein all its own packed with nutritional goodness, quinoa shows off its multi-talents from breakfast to dinner, a highly versatile ingredient on the plates of meat-eaters and vegetarians alike.

Real Food Right Now and How to Cook It: Holiday Gift Edition!

Whether you're an enthusiastic beginner or homemade candy pro, beware: we're betting once your loved ones or colleagues get a taste of these gorgeous, delectable treats - awesome gifts, all - you may be fielding requests for years to come. Happy Holidays!

Real Food Right Now and How to Cook It: Cranberries

What food heralds the holidays more than the cranberry, in all its rubine glory? But you should eat this all-American treat year round! Cranberries are exceptionally nutritious, and you can whip up a sauce in not much more time than it takes to open a can.

America: Recycle and Clean Your Fridge!

Happy America Recycles Day! But wait, there's more! It's also National Clean Out Your Refrigerator Day. (Seriously!) In honor of these beloved occasions, and because we care about your sustainability, behold Ecocentric's greatest hits on recycling, food waste and more!

Real Food Right Now and How to Cook It: Broccoli

Broccoli is a virtuous superfood, packed with disease-fighting antioxidants; on the other hand, it's the culinary equivalent of icky, especially when boiled to death. Given its nutritional prowess, broccoli deserves better than a pity party. If its cousin kale can get a sexy makeover, why not the tiny trees of the produce aisle? Let the reinvention begin!

Real Food Right Now and How to Cook It: Spinach

For a vegetable that has flourished for millennia in the Mediterranean, it's a funny thing to say that spinach has grown up. But here in Popeye land, our relatively newfound respect for spinach reflects a certain culinary maturity. Plain ole boiled spinach is bland, but when just harvested, can be sweet, and its blank-slate flavor profile is a terrific opportunity to pair it up with zestier playmates.

Real Food Right Now and How to Cook It: Apples

For a diminutive fruit, the apple is a force to be reckoned with, and we humans have been fascinated with it for millennia. Throughout history it has inspired Biblical myth, scientific theories and practical advice, and there are thousands of ways to prepare them.

Real Food Right Now and How to Cook It: Peaches

Originally from China, the peach dates all the way back to 5th Century BC, making it one of the oldest Real Foods we've covered. Its short season at the height of summer also makes it one of the very most seasonal. Here, the skinny on the fragrant stone fruit, from its rich history to its environmental impact to the tastiest ways to enjoy it.

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