How to eat melon like an Italian—and make melon jam!
When Local Roots gives you the rainbow...
One of the tastiest Not Sad Desk Lunches is also one of the fastest.
The results are in—here are the recipes our community loved from Your Best Recipe with Melon.
We gathered cantaloupes, watermelons, honeydews and more to test the candidates for Your Best Recipe with Melon and have emerged with two promising finalists.
It's that time again—help us pick the contest finalists for Your Best Recipe with Melon!
It's like melon was made for summer eating.
Our latest contest wants you to use your melon and use it well.
Kendra helps you channel your inner ethereal earth mother clown to discover what you really want to eat.
Head to your local farmers market and stock up on these 7 types of produce before summer is over.
Your unripe melon isn't destined for the compost bin after all -- the Hotline has ideas to put it to good use.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. While we prepare our favorites from your haiku this week, we thought we'd share our own -- the FOOD52 staff (and Amanda's husband Tad, who wanted in on the fun) put on our thinking caps this week to bring you our best 17-syllable poems. The results were surprising -- we have more than one closet poet among us!
Did you know that melons are in the same family -- Cucurbitaceae -- as cucumbers, winter squash, and zucchini? Their leaves, flowers, and stems are all similar, though of course the end product is very different. (And no, you can't cross-pollinate a pattypan squash with a honeydew!) Today we're talking all about melons, to give you plenty to think about next time you lug one home from the farmers' market.
