Slow Movement

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The most profound benefit to joining Slow Food is becoming part of the growing movement that is actively leading the way in changing how America eats. […]

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Mama Kourtesi’s Beet and Green Salad

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Inspired by the Greek essence of “whole eating,” this colorful four-ingredient salad (or awesome side dish) puts both beet and beet greens good delicious use. […]

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Cultivate Your Soil

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I’ve been gardening ‘organically’ for nearly a decade now. But up until recently, I carried a narrow definition of ‘organic’ in my head as what I wasn’t putting on my plants—no pesticides, no herbicides, no synthetic fertilizer. And while that is part of the equation, I’ve learned that organic gardening is so much more than what you don’t do; it’s about how you nurture the soil to be healthy long-term and, consequently, produce fruitful crops. […]

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Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce

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The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the sauce as spicy as you like with a little or a lot. […]

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Making Sense of Salt

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If you’ve been cooking our recipes here on Nourish Network, you’ve probably noticed that the vast majority of them have no measurement when it comes to salt; only ‘sea salt’ listed in the ingredients. The reason is two-fold. First, range of preference varies widely when it comes to how heavily to salt a dish. Second, I’m more interested in encouraging people to wisely discern how much salt suits both their taste and needs than dictate how much to use in a single dish. […]

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Go Slow

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It’s March first and, maybe it’s just me, but I feel like the year is already zooming by. Ironically, well before the year began I had slated March to be a time when we slowed down here on Nourish Network. Not in the sense of fewer posts or reigned in momentum, but in terms of taking a big breath and diving deeper. Into why fresh, seasonal sustainably-farmed, -caught and -raised food tastes better and is better for our bodies and the earth. Into how our communities are strengthened and nourished when we choose to eat these foods (and, by contrast, are depleted when we don’t). Into where the choices we make at the grocery store, as isolated as they may seem, really do have an impact on things like national health care; global warming; the obesity crisis and hunger in developing nations. […]

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Mustard-Shallot Vinaigrette

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This is a French-inspired vinaigrette recipe is ideal for hearty, rustic salads. Once you’ve made this, you’ll never go back to store-bought salad dressing. […]

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The Cook’s Thesaurus: Lori Alden

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Truth is, if you want to learn more about how to use an ingredient or find a substitution, you’ll probably start with the Internet. My first stop is The Cook’s Thesaurus, a site I learned about a few years ago from a colleague. It has a homey, unfussy design, a vast range of reliable food information, and great navigation. I’ve consulted it on my iPhone while at the farmers’ market and when I needed to make substitutions on the fly in a busy pastry kitchen. It’s rare that I don’t find what I seek in The Cook’s Thesaurus, and every time, I’m impressed anew by the site’s breadth and depth. […]

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Colcannon Soup with Oven-Roasted Kale

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This soup is inspired by colcannon, a traditional Irish dish of mashed potatoes and cabbage or kale. […]

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All-Purpose Asian Dipping Sauce

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Whip up this easy dipping sauce recipe as a drizzle or dip for just about any Asian dish. […]

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