Sherri Brooks Vinton
Sherri Brooks Vinton wants you to have a more delicious life. Her books, talks and hands-on workshops teach fellow eaters how to find, cook and preserve local, seasonal, farm friendly food. To find out more, visit www.sherribrooksvinton.com.
Americans eat more bananas than any other fruit. Here are a bunch of ways you can use up every last banana you buy - from banana ice pops, to grilled bananas, to banana jam (plus a recipe!). We even give you some tips on what to do with all of those banana peels! (Hint: don't smoke them.)
If you have never had a cherimoya, it is hard to describe the spell this seductive fruit can cast over you. The fruit looks like some sort of reptilian egg, but the pulp of the cherimoya is creamy and custardy, with the flavor of bananas, pineapples, strawberries and kiwi. A true treasure of the farmers' market - for those of you lucky to live where it grows.
Just when the doldrums of long, gray winter days set in and our health is threatened by the sniffles, Nature gives us a cure! Tangy, bright, easy to peel mandarin oranges are a delight to have in the kitchen - their vibrant color and sunny fragrance are smile-worthy.
Accidentally made too much pasta? Don't worry - we've all been there. Here are some genius-level ideas for using up every last bit of pasta, including a quick and easy recipe for (upcycled) Asian noodles!
Pork chops, pork tenderloin, pulled pork - if you're a meat-eater, pork is one of the most versatile meats to cook with! But have you ever thought about the history and cultivation of pork? Read on to learn more about all things pork - including its seasonality, nutrition and environmental impact (plus a delicious pork shoulder recipe that is sure to become a go-to!).
As much as we all love coffee, it's not all that uncommon to have a cup (or two) left in the pot. From chocolate cake to savory sauces, we've got some fun ideas on how to use up every last drop.
Got lots of holiday leftovers? Don't waste 'em! Throw a curry party to use up all of those savory bits - from meat to veg! All you need to do is whip up our easy recipe for a curry base, then toss in what you have on hand. (We've also got some genius-level tips for throwing the best after-after-after party!)
Everybody wants a little sugar in their bowl, but what exactly is in that taste of sweet stuff? In this installment of Real Food Right Now, we look at the sweet - and sour - sides of sugar.
Did you know that pistachios have been eaten for over 7,000 years? With deep roots in the culinary history of many Middle Eastern and other cultures, and newer importance in US agriculture, pistachios are a seriously fascinating drupe (that's right - they're not even really a nut). From special occasion desserts to pistachio pesto (recipe included!), pistachios bring a lot to the table.
That bag in the bird. For many home cooks, it is the scariest, most intimidating part of roasting poultry. But that little hidden gift can take your menu to the next level. Here, we answer all of your burning questions about giblets (including what, exactly, they are) and give you some pointers on how to use 'em all up! Giblet gravy, anyone?
Got milk? Maybe you have a little too much. As a nation, we pour a significant portion of our milk supply right down the drain. Here are some ticks and tips to help you use up every last drop.
Chia's popularity has increased exponentially in the last few years - but did you know that in Mexico, chia seeds have been used as both food and medicine for hundreds of years? There's a lot to learn about this diminutive seed - read on to find out more!
It's time to taste, not waste that whole fish! As eaters have delved into whole-animal eating of land dwellers, seafood offal is just starting to hit the menu. Everything from nose to tail (including the nose and the tail) can be utilized. You can enjoy these fish parts for a fraction of the price of a boneless filet and still get all of the nutrition and flavor - some would even say more - in the bargain.
What do Velcro, Traditional Chinese Medicine and Stonehenge have in common? You guessed it: burdock! This not-so-pretty root vegetable has an interesting history, and features predominantly in Japanese and other cuisines. Read on to learn more about burdock - plus an easy recipe.
Tastes like chicken? Not this bird. Ostrich meat is "the other red meat" with a taste profile that more closely resembles beef than poultry. The birds are easy to raise, gentle on the land and their meat has a champion nutritional profile. Read on for more about this fascinating bird - plus a recipe for ostrich burgers!
In the peak of the season, the farmers' market explodes with tomatoes of all shapes and sizes, colors and nuanced flavors. The imperfect, bumpy, lumpy, scarred tomatoes are often the ones that taste the best. Here's how to use up every last one of them!