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The Official Whole Foods Market® Blog

Curry: a Global Favorite

By Alana Sugar, October 20, 2014  |  Meet the Blogger  |  More Posts by Alana Sugar

Lentil Curry with Cashews and Yogurt

Once upon a time the word “curry” referred simply to Indian food. Not so anymore! The word which likely stems from “kari” — meaning “sauce” in the South Indian dialect of Tamil — now refers to a variety of spiced, savory dishes from around the world, including India, Nepal, Bangladesh and Sri Lanka, as well as Japan, Thailand, Ethiopia, Burma,...

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What to Make This Week

By Megan Myers, October 19, 2014  |  Meet the Blogger  |  More Posts by Megan Myers

Cooking a good meal at home doesn’t have to be difficult, especially when we’ve taken all the guesswork out of meal planning for you. Make these recipes for the entrée or to round out your main dishes this week!


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Quick Guide to Winter Squash

By Elizabeth Leader Smith, October 17, 2014  |  Meet the Blogger  |  More Posts by Elizabeth Leader Smith

The most delicious foods are waiting for you this season, and we’re here to help you discover them. Through mid-November we’re featuring must-have information on the season’s best ingredients and dishes — winter squash, potatoes, Brussels sprouts, stuffing and pies! — to help you plan the tastiest celebrations and everyday meals.

Winter squash — also known as hard squash — are available in a variety of shapes, colors and sizes....

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Get to Know: Quinoa

By Natalie Barbarese, October 16, 2014  |  Meet the Blogger  |  More Posts by Natalie Barbarese

Let’s explore the world of special ingredients together! We’ll do the research and make some mistakes in the kitchen so you don’t have to. Today, experiment with quinoa, an ancient seed that’s been making waves as a modern superfood.

What looks and tastes like a whole grain but is actually a seed that’s a complete source of protein as it has all the essential amino acids plus an exotic name to boot? It’s quinoa! 

Pronounced “keen-wah” and cultivated by the Incas, quinoa is usually grouped with grains in terms of nutrition and placement in the supermarket, but it’s actually a seed.

Read on to learn more about its benefits and how easy it is to cook.


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Farm-Raised Salmon Fillets On Sale This Friday

By Jennifer Cheng, October 15, 2014  |  Meet the Blogger  |  More Posts by Jennifer Cheng

Grilled Salmon with Basil Lemon Butter

From professional chefs to home cooks, rich, flaky, tender salmon is a go-to favorite across the board. Wherever you fall on that spectrum, you’ll have to stop by our US and Canada stores this Friday, October 17th...

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