Every family seems to have a secret when it comes to apple pie. Some swear by a splash of bourbon. Others insist on a pinch of cardamom or a squeeze of fresh lemon juice. Every baker has a favorite apple, a preferred spice blend, or a treasured crust recipe passed down through generations. But one...Read More

When summer tomatoes are abundant, this simple roasted tomato sauce is one of the easiest ways to capture their rich, sun-ripened flavor. Slow roasting concentrates the tomatoes’ natural sweetness while garlic and fresh herbs add savory depth. Use any ripe tomatoes you have on hand—large slicing tomatoes, colorful heirlooms, cherry tomatoes, or a mixture of...Read More

Few herbs capture the flavor of summer quite like fresh basil. Its lush green leaves have a sweet, peppery fragrance that complements tomatoes beautifully—but basil can do far more than finish a caprese salad or flavor a pot of tomato sauce. At the farmers market, you may find several kinds of basil, from familiar Italian...Read More

Basil may be best known as the fragrant green herb tucked into pesto or layered with ripe tomatoes, but “basil” is not a single flavor. Depending on the variety, basil can taste sweet and peppery, spicy and anise-like, bright with citrus, warmly aromatic, or even slightly clove-like. Leaves may be broad and crinkled, tiny and...Read More

Does a pastured egg offer more nutrition? Possibly—but the difference depends less on the label than on how the hens are actually raised and fed. Eggs from hens with meaningful access to pasture may contain higher levels of certain nutrients, including omega-3 fatty acids, vitamin E, and the carotenoids lutein and zeaxanthin. Some studies have...Read More

For decades, eggs—especially their golden yolks—were treated as a shortcut to high cholesterol and heart disease. Newer research tells a more complicated and reassuring story: for most people, the egg itself was never the principal problem. There may be no food that has spent more time in nutritional purgatory than the egg. For generations, eggs...Read More

Fresh sage is one of the most underappreciated herbs in the kitchen. While it’s best known for holiday stuffing and roasted turkey, this fragrant Mediterranean herb deserves a place on the table all year long. Its earthy, savory flavor pairs beautifully with butter, olive oil, cheeses, vegetables, beans, poultry, pork, and even fresh summer fruit....Read More

Roasting peppers brings out their natural sweetness, deepens their flavor, and gives them a silky, supple texture. Once roasted and peeled, peppers can be used in salads, sandwiches, sauces, soups, pasta dishes, antipasto platters, salsas, and spreads. You can roast peppers over a direct flame on the stove, over coals or gas flame on the...Read More

We tend to think about food in terms of energy, weight, or heart health. But there is another conversation happening every time we sit down to eat — one that links the gut, the brain, the immune system, and the trillions of microbes that live inside us. This connection is often called the gut-brain axis,...Read More

Walk through a farmers market, browse a food magazine, or spend a few minutes online reading about food and farming, and you’ll likely encounter the term regenerative agriculture. For some people, it’s the future of farming. For others, it’s just another agricultural buzzword. So what does it actually mean? The answer is surprisingly simple. At...Read More