Make Cocktails in Your Ice Cream Maker, Boozy Slushies for Summer

Cocktails in your Ice Cream Maker? Yes, and they don’t have to be made with ice cream. With the right amount of alcohol, they freeze to smooth perfection, and keep in the freezer for a week!

Weeknight Quickie Summer Pasta-Tricks for a Quick Meal!

Think you are too busy to cook? Not when you can make this easy, plant-based pasta in minutes! Good extra virgin olive oil is key to the flavor, so you need to learn more about where your oil comes from.

What Are Garlic Scapes, and What Do I Do with Them?

Garlic Scapes appear briefly at the Farmer’s Market and in CSA boxes in early summer, and are worth snapping up for a seasonal feast.

“Down and Dirty” Stir Fry-with Korean Flavors

Do you feel overwhelmed at the end of a long day, with no ideas for a quick meal for the family? Try an easy Korean-style Stir Fry, made with canned mock duck and an easy, flavorful sauce.

Latest Videos

Vegan Meal Prep: A 5-Week Plan with 125 Ready-to-Go Recipes

Skip the takeout, save money, eat better and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.

In Vegan Meal Prep, Robin Asbell shares this solution in the form of 125 inventive and inspired recipes for breakfast, lunch, mains, snacks and desserts using vegan ingredients. Armed with five 5-day meal plans, you’ll be happy to avoid sad takeout while saving time and money.

The Real Food Journal

Stalking the Wild Morel for Stuffed Morels!

Stalking the Wild Morel for Stuffed Morels!

I’ve always been intrigued by the hollow shape of the morel, and decided that I wanted to make stuffed morels, if I did find any. I toyed with ideas for fillings, and settled on one that is so simple that it makes perfect sense. A saute of shiitakes, another intense mushroom in their own right, would make a dense, woodsy puree that I could stuff into that cavity. Then, each mushroom would explode with over-the-top mushroomy-ness when you took a bite.I’ve always been intrigued by the hollow shape of the morel, and decided that I wanted to make stuffed morels, if I did find any. I toyed with ideas for fillings, and settled on one that is so simple that it makes perfect sense. A saute of shiitakes, another intense mushroom in their own right, would make a dense, woodsy puree that I could stuff into that cavity. Then, each mushroom would explode with over-the-top mushroomy-ness when you took a bite.