What is it with bitter greens and confusing naming conventions? This week's Real Food, chicories and endives, are bitter, leafy veggies that come in a rainbow of colors (and names) - all of which are delicious. Not everyone agrees, though! (Read on to find out about the passionate anti-frisée contingent.)
Sweet potatoes are often colloquially referred to as "yams" - but they're not. Let's take a culinary world tour and unravel this mystery together, shall we? Bottom line: you might have to hunt down a true yam, but they sure are worth it!
If there's a beverage demarking Fall, it's cider. Hard cider, sweet cider, warm cider in one hand with a fresh apple cider doughnut in the other, yum! Explore cider this season with the many recipes - and historical tidbits - the drink has to offer.
Are you ready to step up your wine game? In this Real Food overview, we'll touch on some familiar grapes and wines while providing references for further exploration. Most importantly, we'll look at the environmental impacts and sustainable potential of winemaking!
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.
Taro is an important dietary staple used in both savory and sweet dishes across much of the tropical and sub-tropical world. If you're lucky enough to go to Hawaii (and no better time than the present!) don't be scared to try taro along with those fruity beach cocktails!
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.
Famously perfect for peeling and eating raw, the scrumptious banana has more up its sleeve than first meets the eye. From desserts and liquors to vinegar and ketchup, grab one of these nutritious berries (yes, berries!) and go bananas!
There's no denying it - flu season is upon us. If you're pulling out all the stops to stay on your feet this winter, you might want to throw in a little horseradish. Nothing quite beats the nasal-passage clearing, palate-zinging flavor of this knobby brown root.
Early Americans nicknamed salsify "oyster plant" as an homage to their favorite briny bivalves (though you may not notice any oyster flavor). Don't let salsify's uninviting appearance turn you off. If you're lucky enough to get your hands on this delicious - but sometimes elusive - veggie, there are a surprising number of lovely recipes to try.
Scallops are prized for food across much of the world, and their shells have been used for everything from currency to jewelry. Here's your guide to the beloved bivalve, from enviro impact to searing tips.
Where would we be without lemons? They even teach us lessons: When life gives us lemons, as the saying goes, we make lemonade. They've become so ubiquitous that it's hard to believe that they are a relatively recent addition to our kitchens.
Happy New Year! Do you plan to cook up a pot of 'greens' to usher in fortune for the new year? 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.
There's more to this week's Real Food than Nat King Cole. Did you know that they date back tens of thousands of years, or that the American chestnut was decimated by blight in the early 1900s? Also, learn the important DIY roasting step that'll keep them from exploding in your oven.