As the weather gets colder, the bounty of summer will begin disappearing from the markets. Soon we’ll be seeing more produce from South America. But that doesn’t mean you can’t still buy local produce for a few more months.
Most corn is grown in the United States. It’s our biggest crop. But it’s also grown around the world.
Do you like mashed potatoes? How about carrots? How about the two of them together?
With so many fresh vegetables coming to market in the fall harvest season, you’re going to need a good way to use them. One of the best ways is to make soup.
The problem for many cooks is shucking the corn. Our answer: don’t do it before you cook your corn on the cob.
The freezer is part of your pantry. Not all frozen foods are good for you.
One of the most common green vegetables found on American tables are green beans. These come in a wide variety of types and an equally wide range of names.
Like its distant cousin, the white potato, the sweet potato originated in tropical South America and was first cultivated some 5,000 years ago.
Without the husk, most people would drop the ears in a pot of boiling water. But I found an even easier way that can be used on an outdoor grill, on an indoor grill pan or just in the oven.
This is a very flavorful soup that’s great all by itself with a slice of homemade bread. It also pairs well with a salad.
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