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.
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.
Happy New Year! Do you plan to cook up a pot of 'greens' to usher in fortune for 2016? Or maybe one of your resolutions is to eat more vegetables? There's still plenty of time to observe a time-honored culinary tradition to get the year off to an auspicious, and healthy, start.
In the past hundred-plus years, this majestic elder of the sea has been depleted and endangered. Whatever you know about salmon, there is more to the story.
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.
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.
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.
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.
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.
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.
Whether you're an enthusiastic beginner or homemade candy pro, we bet that once your loved ones or colleagues get a taste of these gorgeous, delectable treats - awesome gifts, all - you'll be fielding requests for years to come. Happy Holidays!
What food heralds the holidays more than the cranberry, in all its rubine glory? But you should eat this all-American Thanksgiving-y treat year round! Cranberries are exceptionally nutritious, and you can whip up a sauce in about as much time as it takes to open a can.
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!
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!
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.
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.
The scent of a ripe melon, splayed open by a sharp knife, takes me back to summers at the Jersey shore, where we escaped the routines of life and embraced the salt air.