November-December 2016

Artichoke lovers can thank Zeus for the creation of this unusual vegetable. Ancient Greeks believed that as punishment for deceiving him, Zeus transformed his beautiful lover Cynara into this prickly plant. In Italy and the

Stock art companies such as Getty Images and Shutterstock have collections of thousands of images and charge a fee by subscription or per image. Fees range based on the size of the image and how

This dessert showcases the versatility of butternut squash — roasted and gooey in the company of sweet apples — with a whole-grain, high-fiber, low-sugar topping. Butternut Squash and Apple Crumble Developed by McKenzie Hall Ingredients

Slices of kasha-filled chicken breasts make a stylish entrée that can be prepared in advance and baked just before dinner.

Savory and full of flavor, pork tenderloin is dry-rubbed with porcini mushrooms, lentils and rosemary. Serve with mushroom sauce for a delicious and elegant dinner. Pork Tenderloin with Porcini and Lentil Rub Developed by Marcy

Hearty kabocha squash gets dressed up as a filling “wedge salad” with sweet and savory flavors of dried figs, wilted spinach and creamy goat cheese.

This simple vegetarian bisque features savory ingredients paired with subtle flavors to create an unexpected, vibrant taste. Grating nutmeg on top adds an exciting finish. Smoky Acorn Squash and Lentil Bisque Developed by Ginger Hultin Ingredients

Varieties of grinders have been in use for thousands of years, including the first mortar and pestle for grinding coffee beans in Ethiopia; gorgeous, intricately designed spice grinders originating from Turkey or Persia; and today’s

The plant kingdom boasts an arsenal of protective, naturally occurring chemical compounds that not only guard plants against foreign invaders and disease, but also benefit human health when eaten. One of the main types of

Most nutrition experts would agree that a holiday cocktail or midnight toast on New Year’s Eve is not likely to affect one’s overall health — assuming the imbiber is not in a group that should

With origins in Mexico and Central America, winter squash was a staple crop among Native Americans, who ate the flowers, flesh and seeds of the plant and used the gourds as containers and utensils.  The

Stalks, stems, peels and rinds don’t get much love in the kitchen, but many of these so-called food “scraps” offer nutrition and flavor. As you prepare holiday meals and host celebrations, take note of these

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