Inspired by a Trader Joe’s cookie, I came up with this homemade version that features ground, fresh, and crystallized ginger

By successively planting cilantro in coming weeks, fish tacos and more can be in regular rotation

Before basil plants become leafy enough to make pesto, pair parsley and cilantro to create a sauce or dip

Easy-to-grow arugula and perennial asparagus taste best fresh from the garden

Homegrown, seasonal herbs keep their fresh flavor when mixed into butter and refrigerated or frozen

A crispy, golden cheese topping and pockets of gooey, cheesy sauce make baked mac and cheese ideal comfort food

I turn homegrown and frozen fruit into dried leather for my niece and nephew, who always request their favorite flavors

A few cleaning and cooking techniques create just-right potatoes and easy-to-peel eggs for a filling salad

It’s too muddy to garden, so I’m starting my spring cleanout by eating up last season’s harvest

I’ve tried a few other alterations to this recipe, but only one lets these cookies retain their name: sourdough starter, which boosts the cookies’ tanginess

Don’t forget about those crunchable squash seeds. They can be roasted, too, as a snack or a garnish for any of these dishes

What really puts these biscuits over the top is the honey-chili butter. It’s so tasty that I whip up extra and keep it in the fridge to spread on other breads.

Pouring all that tasty “pickle juice” into the compost after I fish the last pickle from a jar just feels wrong. Fortunately, it has many uses.

Beyond eating well, this year’s Free the Seeds workshops cover many topics key in growing and raising your own food

The recipe I share here, from my book, "The Complete Guide to Pickling," is one of the easiest ways to pickle onions that you can enjoy for weeks