The two rhubarb plants that now grow at my little cabin are offshoots of my dad’s crowns, likely making them fourth-generation plants

I dry most herbs in a dehydrator, spreading them on the trays to dry at the lowest setting

At home, I grill vegetables on a battered hand-me-down Weber kettle grill; I think I’m its third or fourth owner

True morels, with their conical, honeycombed caps, are among the more easily identifiable edible mushrooms

Local greens are already appearing at grocery stores, and weekly farmers markets kick off next month

I always buy unpeeled raw shrimp so that I can save the shells for stock

Because bean dips tend to be simple, the quality of the ingredients has a big impact

This streamlined recipe emphasizes applesauce and sour cream, but adding other spices with the cinnamon would give a more complex flavor

In terms of baking chemistry, sour cream does far more than boost flavor

My favorite twist on red beans and rice has a lengthy ingredient list but packs in so much flavor even meat lovers enjoy the meal

If you always think of scones as sweet, you’ll be surprised by this flavorful treat

While not a whole grain, pearl barley (with the outer hull and bran removed) has more fiber and nutrients than many processed grains

I’ll be talking about pickling your garden as part of the 7th annual Free the Seeds event on March 6

These ingredients seem basic, but roasting compounds their flavor

I also serve the sauce over sauteed oyster mushrooms for a vegetarian twist