If you garden—or simply shop at the farmers market—you know how zucchini behaves this time of year. One day, it’s a neat, glossy little squash; seemingly overnight, it becomes a hefty green club capable of feeding a family of four. Farmers market tables are piled high, backyard gardens are producing faster than anyone can harvest,...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

Few fruits capture the essence of summer quite like a perfectly ripe peach. Fragrant, sun-warmed, and heavy with juice, California peaches have rightfully earned a reputation for exceptional flavor—and now is the time to enjoy them. Yellow or White: Which Peach Is for You? For those who crave the classic peach experience, yellow peaches are...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

Sage is a fragrant perennial that is beautiful, easy to grow, delicious in every season—and one of the most fascinating herbs in the kitchen. Its earthy, woodsy aroma instantly brings to mind roast turkey, stuffing, browned butter, and holiday gatherings. But limiting sage to just a few weeks each year is like bringing out your...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

The farmers market stalls are glowing with peppers right now — baskets of glossy green, red, yellow, orange, and deep purple fruits, each one bringing its own flavor, fragrance, and personality to the table. This is peak pepper season, and each week the variety seems to expand. You’ll find sweet bell peppers for salads and...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

Few things capture the taste of summer quite like biting into a slice of cold, juicy watermelon. With its vibrant ruby-red flesh, crisp texture, and natural sweetness, watermelon is a classic warm-weather favorite — but it’s more than just a picnic treat. This refreshing fruit is also packed with hydration, nutrients, and health-supporting benefits that...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