| Feb 2, 2011
| 2:30 AM
Ingredients 1 12-ounce package frozen organic shelled edamame, thawed 1 T extra-virgin olive oil 1 T rice vinegar 1 t sea salt 1 cup water 1 cup chopped fresh parsley leaves
Directions Place edamame in a food processor. Add oil, vinegar,...
| Aug 23, 2010
| 11:44 AM
Organic, sustainable, local -- everyone talks the trendy talk, but some foodies are taking the locavore message to heart.
They're not only frequenting farmers markets, they're launching locavore supper clubs and recipe-rich blogs, and subscribing to CSAs...
| Sep 1, 2010
| 3:19 PM
Sweet and tangy as they are, pomegranates are undoubtedly the "un-convenience" fruit. Few other foods demand as much of the eater. Not only do you have to break through that tough, leathery outer shell, but then you have to pry apart the pith to get to...
| Feb 11, 2011
| 5:02 AM
Chef Bill Scepansky shows us how to woo your loved one with a cooked-from-the-heart V-day meal, that's not only memorable, but also heart healthy and affordable!
Valencia, Cara Cara and Blood Orange Salad With Toasted Almonds, Baby Arugula and...
| Feb 23, 2011
| 10:26 AM
The Perfect Omelet with Watercress & Roasted Mushrooms
Pair with Alexia Roasted Red Potatoes & Baby Portabella Mushrooms
Recipe courtesy Tyler Florence
Yield: 6 servings
1 stick butter
18 eggs (3 per person)
1/2 cup heavy...
| Nov 4, 2010
How to make miso
I grew up on my mother's homemade miso, but it wasn't until this year that I made my own. It's easier than it appears and incredibly delicious. You can find all the ingredients including domestic or Japanese dry soybeans, koji and sea...
| Jun 21, 2011
1 lb. Baby Lettuces
1/2 cup Fresh corn kernels
1/2 ea. Avocado cut into 1/2" pieces
1/4 cup Dates, pitted and cut into 1/2" pieces
1/4 cup Red Onions, sliced into thin strips
2 cups Cooked Marinaded chicken, cut into strips
| Aug 30, 2011
Chef Victor Casanova from Culina at the Four Seasons Hotel joined us live to give us some great ideas on fabulous and tasty sides that you can whip up for Labor Day! For the complete recipes and the details about Chef Victor's cooking class, see the...
| Nov 2, 2011
| 3:31 PM
Mexicali Chili (V/GF)
Straight from the garden and into the chili-pot! Plant-based cuisine does not have to be cold, wet and soggy. Warm your cockles with this hearty, chunky chili. And, who doesn’t crave a little chocolate when the temperature...
| Nov 9, 2011
Yield: 2 portions
8 oz. potato : ¼ c. hot milk : 1 T. room temperature butter
fine sea salt and fresh pepper to taste
In a large pot, put the potatoes (whole and in their skins) and fill with cold water to cover by...
| Sep 14, 2011
| 12:30 PM
The final days of tomato season and I want to eat them for breakfast, lunch and dinner. I start the day with a better-than-BLT of crisp, salty bacon, fried farm-fresh egg, sliced tomato topped with lemon basil, a sprinkle of sea salt, fresh ground black...