Everything is adorable about kumquats. From their diminutive size to their cheery color, and even their name - all as cute as a button, and a welcome sight in the dead of winter when there is little fun to be had at the market. Pick up a basket of these wee fruit and get cooking.
Looking for a bit of luck in 2017? From greens to beans, there are lots of foods that are said to bring good fortune (and even wealth) to the eater. We dip into our Real Food Right Now and How to Cook It archives to bring you the luckiest and most delicious food to eat in the year to come. Happy New Year!
How can you make your Chanukah more sustainable? From environmentally conscious shopping to smart cooking, find some great tips here!
Do you know what common ingredients are native to North America, and which ones aren't? In celebration of indigenous foodways, check out this quiz we put together to test your knowledge of North America's indigenous foods - and up your food literacy game!
Don't be sad that summer produce is almost gone - who needs tomatoes and peppers when you have the delicious bounty of fall (think: sunchokes, pears, walnuts, Brussels sprouts and more)? We've put together some interesting combinations for fall fruits and vegetables to help you make the most of the colors and tastes of the season.
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.
This week's Real Food gets a bad rap -- it's heavily subsidized and heavily monocropped, a whopping 88% of it is genetically engineered and most of it becomes animal feed, high fructose corn syrup or ethanol. But we've got a soft spot for sweet corn, and we bet you do, too.
Mussels are delicious, inexpensive and nutritious. And an added bonus? Eating mussels means that you're supporting a truly sustainable form of aquaculture! Read on to learn more about these humble bivalves - plus an easy recipe for white wine- steamed mussels. Yum!
Favas are a fleeting spring vegetable - like ramps and sorrel and morels -that show up at the market and quickly disappear. Enjoyed in cuisines worldwide, favas are much lauded subjects of folklore and even show up in one of the most notorious lines in American cinema. Mull over more fascinating fava facts and pro tips in this week's Real Food Right Now!
Whoever said there's no free lunch? On Tuesday, over 5,000 people gathered in Union Square to get a free bowl of ratatouille and a piece of torte, all made from food that would've otherwise been wasted. Check out our pictures from the event!
Beautiful fiddleheads are bright green, their tightly coiled heads delicately curled like the scroll of a violin. With a flavor slightly reminiscent of asparagus, but also nutty and pleasantly bitter, fiddleheads are a delicious reminder that the doldrums of winter are finally over.
While you may agree with one of our staff, who said Valentine's Day (the holiday responsible for the sale of 58 million pounds of chocolate) is "mostly a lamentable shakedown perpetuated to promote superfluous consumption," we also know you probably care a lot about chocolate. So here are the details!
In which one of our staff members makes the (maybe) crazy decision to cook a traditional twelve-course Ukrainian Christmas Eve meal made up of mostly vegetarian and sustainably-sourced seafood dishes. Looking for some meatless holiday recipes to make for your own family this holiday season? Look here for inspiration.
How many times have you had a carton of leftover rice knocking around in your fridge, or made way too much for dinner? It's easy to just pitch this ubiquitous side, but it's better to eat it! Here are some ways to enjoy every last grain of goodness.
Ducks were first domesticated 4000 years ago in China, and since then have become part of the culinary landscape in many cultures. From duck fat fries to the environmental impacts of duck farming, we've got your primer on all things duck.
Freshly baked bread is a treasure, but a stale loaf can be good eating, too. Older bread may have lost a little bit of the spring in its step - but the wholesome ingredients and dedication to craft that go into any bread that's worth its butter are still there to be enjoyed. Here's how to get the most out of your toast at every stage of its lovely life.