By Alana Sugar, October 22, 2013
I once had a pumpkin-pie craving emergency that I quickly satisfied with the butternut squash I had on hand.
By Alana Sugar, September 30, 2013
Applesauce is really simple to make at home (here’s a basic Applesauce recipe).
By Molly Siegler, September 11, 2013
Apples are the quintessential fall fruit. Perfectly perched on top of teachers’ desks and tucked into lunchboxes, apples are in their prime right now. Fall also brings with it a resurgent interest in baking. I’m finally feeling ready to return to the kitchen for a few cooking projects – whole baked apples, applesauce and even apple chips are on the list.
By Cathy Strange, September 6, 2013
Cathy Strange’s role as global cheese and specialty foods buyer for Whole Foods Market® puts her in the unique position of travelling the world to not only discover and encourage the world’s great cheesemakers, but also to help advance the artisanal food movement and investigate the world’s emergent food trends. If a new preparation technique is causing ripples in Berlin, or a centuries-old curing tradition is gaining a foothold in Seattle, Cathy knows about it.
By Lindsay Robison, September 3, 2013
By Alana Sugar, September 2, 2013
Lately, I’ve been on a “nice cream” kick. Nice cream is a non-dairy version of an ice cream-like frozen treat you whip up in your blender. The flavor possibilities are endless.
By James Parker, August 27, 2013
I’m a lucky man. In my job for Whole Foods Market® I get to work with farmers all over the country who are growing truly exceptional fruits and vegetables.
This is especially true with tomatoes. This year-round customer favorite comes in a dizzying array of varieties supplied by an overlapping mosaic of producers — large and small, local and long-haul, field and greenhouse — located throughout North America.
By Alana Sugar, August 26, 2013
My earliest memory of pears was the amazing pear orchard behind our house in northern California.
By Molly Siegler, August 24, 2013
Hazy summer days are winding to a close but the intriguing season of heirloom tomatoes is just ramping up.
Beloved for their intense flavors and natural beauty, heirloom tomatoes are classic varieties that have been preserved for generations.
Slice up a pile of sweet pink Brandywines and mild and tangy Evergreens or experiment with spunky yellow Sun Golds and rich, winey Cherokee Purples. You really can’t go wrong.
Savor the last moments of summer with the season’s most striking produce gems. Here are ten ways to beautify your plate.
By Alana Sugar, August 20, 2013
Nectarines, cherries, mangoes, apricots, peaches and plums all fall under the name “stone fruits.” That’s be