The only thing that makes me happier than fajitas is an easy cleanup meal. Bring the two together, like in this recipe, and I’m one happy cook. And that’s even without the lime crema, which I can eat by the spoonful. This is one of … Read More

Whether you’re dealing with a respiratory infection or you suffer from chronic respiratory issues like asthma, chest congestion, chronic bronchitis, and allergies, take comfort in the wonderful lung tonic herbs you can grow in your backyard: mullein, horehound, wild cherry, marshmallow, and plantain. Some are … Read More

Cider Vinegar in Modern Medicine As a general rule, science has largely ignored simple, traditional home remedies like apple cider vinegar, despite their years (or centuries!) of use and countless testimonials about their effectiveness. However, the tide is slowly turning, and there is a growing … Read More

At their western Massachusetts restaurant, Coco & The Cellar Bar, chefs Unmi Abkin and Roger Taylor serve dishes that reflect their personal histories with food. For Abkin, that history is shaped by the hunger she experienced as an orphan in South … Read More

Keeping your skin healthy and happy during the winter season is no easy task. Indoor heat from any source —  forced hot air, radiators, wood stoves, fireplaces, or space heaters — plus exposure to outdoor cold and wind can literally suck the life out of … Read More

I cook dinner for my extended family every year right before Christmas, and while I’ve made fancy four-course feasts and expensive roasts, this meal is still everybody’s favorite. Unlike the tomato-heavy bolognese sauces you might be used to, this traditional Italian version is made with … Read More

One of the best ways to teach our children to appreciate cultural diversity is through tasting and cooking foods from around the world. No matter where we are from or where we live now, we all have this in common: everyone eats. With so many … Read More

A few decades ago, slow cooker recipes relied on a slew of processed and/or canned ingredients that could be dumped in and abandoned. While those recipes admittedly required very little work, they made up for it in their, let’s say, “strange” flavor and texture … Read More

Miso is more than just soup stock. It is an umami-rich, salty fermented paste, traditionally made with soybeans and a grain koji, generally rice koji or barley koji (with the exception of an all-soybean miso). It is a quintessential Japanese seasoning that is also a … Read More

Update: The verdict is in, and the herbal community has won! From Rosemary Gladstar: After a five year battle, “fire cider” is free from trademark restrictions and is officially considered a generic term, which means no one can own it — it belongs to all … Read More