Don’t assume every edible plant’s flowers are also edible! Here, we offer a primer to selecting and cooking with nine of summer's tastiest blooms.
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Edible flower recipes include colorful garnishes that update a favorite dish, but flowers can also take center stage. Get in on this restaurant trend with these edible flower recipes.
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Summer cooking doesn’t mean abandoning elegance. Chilled soups showcase the garden's crisp flavors and bright colors. Revisit this culinary classic with these vegan cold soup recipes inspired by the urban garden.
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Southerners do not like mayonnaise in coleslaw. I grew up eating this Southern cider vinegar coleslaw, my grandmother's recipe, and it's everything I love in a coleslaw.
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Maybe your plants got blight, or frost is coming. Whatever the reason, if you find yourself with a basket of green tomatoes, then this recipe for Southern Fried Green Tomatoes is the classic solution.
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The texture of homemade ricotta is close to yogurt, and we often substitute it for Greek yogurt in recipes. Try this recipe and you'll never go back to the hard, rubbery stuff from the grocery store.
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Why would chefs who work 14-hour days drive for hours to cook on their day off? The flock to Lambstock, at on the outskirts of the Virginia border. I've come to see the action for myself, and do some serious eating.
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Are you craving the fresh taste of garden tomatoes in winter? This tomato fennel soup is a creative and flavorful way to use summer's frozen or canned tomatoes. It works with both paste and slicing tomatoes.
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Called "Kimchi-jjigae" in Korean, this spicy kimchi stew will clear out your sinuses without setting your mouth on fire. Make this hearty recipe and stay warm this winter.
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Edna Lewis’s book, The Taste of Country Cooking: 30th Anniversary Edition was recently re-released on its 30th anniversary. When I cracked it open, I rediscovered a wonderful thing about an Edna Lewis recipe: She cooks by feel.
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This colorful shrimp and grits recipe uses heirloom grits ground from Bloody Butcher corn. For the best flavor and texture, look for any stone-ground varieties of grits from local mills.
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These rosemary butter cookies make a memorable hostess or holiday gift from the garden. Package them as a stack in cellophane or a pretty tin lined with wax paper. Finish the package with ribbon and a sprig of rosemary.
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Stuffing is a delicious side for more than just holiday meals. Use your fresh garden sage and serve this sausage stuffing with grilled pork, roasted chicken or other fowl.
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You may be a great cook, but how are your food presentation skills? Chefs know that a pretty plate impresses diners. Here are 7 pro tips to make your plates prettier.
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We use Virginia's Bloody Butcher heirloom corn for this polenta recipe. The dark reddish color makes a striking plate presentation, which is one reason professional chefs prize this heirloom corn.
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I love using garden herbs, like thyme, in unusual ways like these thyme butter cookies. You can use either fresh or dried thyme for these savory tea cookies, which make great gifts!
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This earthy side dish works best with the larger carrots of late summer and early fall, or supermarket carrots that have been stored a while. Save the tender baby carrots for salads and other lighter dishes.
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Looking for a different pasta shape to make with sweet potato? These little sweet potato gnocchi pillows have ridges that capture your favorite tomato-based sauce, and they're fun to make. Here's the recipe.
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Braised kale is a staple of the Southern kitchen. Don’t forget to drink the tangy braised kale pot liquor - the savory liquid that’s left after the braise. Southerners believe it’s a health tonic.
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This quick fermented sauerkraut recipe is easy, trendy and probiotic. You can mix up this sauerkraut in minutes and then let ferment for two weeks in any corner of the house.
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