No yard? No Problem … Container Gardens to the Rescue

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These days, home is a second-story condo with no yard. Instead, we have a sunny, south-facing balcony and a sizable deck, which means our urban farming must be done in containers. Which is all right by me. Even when I lived in houses with yards, I was still more inclined to garden in containers because I’m horticulturally challenged and lazy. Overseeing a few containers just seemed...easier. And it is; even I’ve managed to cultivate pots of vigorous herbs and sweet cherry tomatoes.

Spring Soupe au Pistou

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This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.

Grow Heirlooms

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I have four gorgeous new raised beds in the back yard (thanks, honey!) filled with rich organic soil, and I’m hankering to get some seedlings in the ground. If you are too, I urge you to take a look at heirlooms.

Sauteed Radishes with Mint

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You may know--and love--radishes in their raw state. But they're lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.

Spring Pantry Cleaning Reinvigorates Your Cooking

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The urge to do some serious spring cleaning has hit, and I wondered how many others shared my crazy pantry dilemma. So I’ve put together a list of the three most common ingredients lurking in cupboards and included ideas for using them.

Pan Seared Harissa-Rubbed White Cod

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A stunning, and spicy, preparation of a firm, flaky, tasty fish.

Earth-Friendly Fare: 3 Ways to Eat Lower on the Food Chain

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When I think of a food chain, I always picture a giant whale swimming through the ocean gobbling up smaller sea creatures in his path. But food chains are part of a broader ecosystem, and, as humans, our place at the top carries awesome responsibility. Sure, we could go through our lives eating whatever suits our fancy, but doing so without a thought to future generations would be reckless. Here on Nourish Network, there has been much written about sustainability, and at its core, that’s what eating lower on the food chain is intended to promote: sustainable food systems that take the long view rather than satisfying our immediate cravings. With Earth Day upon us, the time is right to consider how eating lower on the food chain benefits not only us, but the planet at large.

Stir-Fried Greens with Cremini Mushrooms and Soba

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I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.

Crispy Buttermilk Oven-Fried Chicken

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This healthy oven-fried chicken recipe yields results as brown and crispy as any traditional fried chicken, but it's easy enough to for a weeknight dinner.

USDA Steering Organics to the Center of the Plate

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In a radical departure from no-questions-asked support of giant agribusiness, USDA Deputy Secretary Kathleen Merrigan announces a direction that will steer organics to the center of the plate. Here's our say on the matter, by Kurt Michael Friese.