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Learn how to enjoy, real, whole, nutritious, great-tasting food, including recipes.
  • 56 Heirloom Tomatoes Rated Excellent for Flavor

    Amy Goldman has done gardeners an unprecedented service with The Heirloom Tomato: From Garden to Table, an excellent source for comprehensive flavor ratings of 200 heirloom tomato varieties.



  • Heritage Chicken Cooking Competition

    Good Shepherd Poultry Ranch announces the heritage chicken cooking competition. With the right recipe for whole-bird, cut-up, de-boned or barbequed heritage chicken, you could win $1,000. Plus, you'd be contibuting to a worthy cause - promoting heritage breeds.



  • Oven-Roasted Squash with Garlic and Parsley
    Winter squash becomes tender and sweeter when roasted-a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers' market and try them in this recipe. (Recipe adapted from Alice Waters.)

  • Moroccan Skirt Steak with Roasted Pepper Couscous
    Thin cuts of beef, such as skirt steak or sirloin steak, cook very quickly when seared in a hot skillet-just right for a busy weeknight. We love how the spicy Moroccan flavors on the steak complement the sweet, roasted pepper-studded couscous. Serve with: Arugula salad and a glass of Pinot Noir.

  • Brine-Cured Roast Turkey
    A big turkey is so spectacular you hardly need to do anything to embellish it. But brining can be that extra touch that makes it so juicy and flavorful that you'll remember it for years to come. Brining the turkey takes 3 days so you'll need to plan ahead, but the lengthy brining time really pays off with fabulous flavor. Make sure you start with an all-natural bird without any added water and sodium solution. (Recipe adapted from Alice Waters.)

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