Articles Tagged “leek”
"To eat the leek" used to mean to retract something you've said, but you'll want to eat more leeks (not eat your words) when you discover this tear-free allium's versatility.Read More »
When you're looking to make a substantial meatless meal, look no further than the herbivore's holy trinity: starch, protein, and vegetables.Read More »
Make a humble Italian dinner that will deliver satisfying flavor and comfort.Read More »
Once again, we want to give a big thanks to all of our volunteer recipe testers for your thoughtful comments and for helping us continue to strengthen our recipe recommendations. You can read the winning headnote and tester's comments by clicking through to the Community Picks recipes — the comments are at the top. And even if the recipe you tested wasn't chosen as a CP, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!Read More »
It's that time again -- help us pick the contest finalists for Your Best Leeks!
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How to use more whole grains, with cooking tips and a recipe for a farro and brussels sprout salad.Read More »
Every week our friends at Real Time Farms feature the top photos of farms, food artisans, and farmers markets shared on their site.
Farmers are a dedicated bunch, but it takes an extra level of perseverance to farm in Michigan's Upper Pennisula. Farmer David Eagleton says they chose the name Immerfrost Farm for good reason, "The weather can surprise you in the U.P. Just because you're past the average frost free date doesn't mean you won't get a hard frost at the end of June, or August for that matter. Growing plenty of cold hearty crops like leeks helps." ("Immerfrost" is German for "always frost.") So what are they planting more of next year? "Okra." Okra? "Yeah okra, weather permitting of course. Who knew they liked that stuff up here?" Click here to see more, and then add a photo of your own - you might be featured here next week!
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