Whole Story

The Official Whole Foods Market® Blog
April 28, 2015
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Want to fête Mom with breakfast in bed or leisurely brunch? Get tips and recipes that will make it a breeze.
April 25, 2015
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Dust off your teapot! We’ve got great ideas and deliciously easy recipes fit for a modern tea party.
April 24, 2015
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Spring is the perfect time of year to embrace pretty desserts from tarts to cakes and everything in between. Whether you love to go all-out with strawberries or drench cake in glossy chocolate, we’ve got recipes for that show-stopping dish at the end of the meal.
April 11, 2015
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With the season’s egg dyeing and deviled-egg eating, chances are you’re starting to collect a few extra egg cartons around the house. Don’t throw them away!

With a little help from ScrapKins and Whole Kids Foundation®, you can easily turn those cardboard pods into seed starters for your spring garden.

April 7, 2015
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Food waste is a hot topic. Check out these genius strategies for reusing kitchen scraps.
April 1, 2015
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While a table loaded with food is wonderful during your Easter celebration, it also means you could have plenty of leftovers to use. Don’t fret! Here are my suggestions for using up the last of your holiday ham, lamb, eggs, and more.
March 27, 2015
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When you’re entertaining, it’s important to make sure every one of your guests has something yummy to eat. Here are my recommendations for special diet baking this spring!
March 26, 2015
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The Passover Seder menu gets all the attention this time of year, with perfecting Bubbe’s matzah ball soup, scrounging up some edible gefilte fish, and of course slow cooking the brisket. But what about the other seven days of meals? Here are some tips for eating well this Passover, without sacrificing flavor for tradition
March 26, 2015
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Between the Seder plate, symbolic meal, and staying within the Kosher for Passover rules, planning a Seder can be a stressful experience. Whether you are serving a meal for 4 or 40, Amy Kritzer of What Jew Wanna Eat has some tips to ensure an enjoyable experience.
March 25, 2015
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Although many of us look forward to the show-stopping main dish that anchors the table during spring celebrations, side dishes are the way to explore a wide variety of flavors. Try out these for your next spring gathering.
March 24, 2015
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March through May is the perfect time to steam, stuff, bake, braise and thoroughly enjoy fresh artichokes. Learn how.
March 24, 2015
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Check out strategies for hosting and attending spring get-togethers, plus a dozen recipes that can make you a potluck hero.
March 17, 2015
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We love eggs all year, but right now it’s all about those hardboiled beauties. One of our favorite ways to showcase eggs, especially for a springtime gathering, is a platter of pretty deviled eggs.
March 16, 2015
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Around the world, mint has long been celebrated — its refreshing taste and cooling aroma lend it to a variety of sweet and savory dishes and hot and cold beverages.
March 13, 2015
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Focusing your plate on produce helps keep things interesting as well as invigorates your taste buds. Use it as an excuse to try out new textures, spices, and combinations you might have previously overlooked! Try out these bright vegan recipes at your next spring gathering.
March 12, 2015
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Candy is a part of my family’s baskets but I’d prefer that unnecessary ingredients are not. Here is how I’m building a better Easter basket this year.
March 6, 2015
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I try not to be monochromatic when it comes to my eating habits, but there’s so many great ways to eat green foods that I almost can’t help it. For a bunch of green goodness, check out these recipes.
March 4, 2015
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A fresh crop of seasonal vegetables is headed our way. Make the most of it by going beyond classic preparations and trying some deliciously non-traditional recipes.
March 3, 2015
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It may be too soon to put the sweaters away, but it’s not too early to swaddle one’s palate in spring’s best flavors. Here are some favorite recipes that highlight the earthy, mellow, herbaceous and bright and sweet character of the season.
March 2, 2015
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If you are a concerned eater or farmer, you should know about biodynamics. Biodynamic is a farm-forward approach to healing the planet through conscious agriculture.
March 2, 2015
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Mango is one of the most popular fruits in the world, and it’s easy to see why — the creamy flesh makes for satisfying snacking, while the bright, fruity flavor enlivens sweet, spicy and savory dishes.
February 26, 2015
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Maybe it’s because spring is just around the corner, but I feel particularly inclined to fill my house with good scents this time of year. Here’s a few recipes to inspire aromatic cooking in your home.
February 25, 2015
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It’s no secret that plants are powerful. Research continues to reveal how plant essences bring physical and mental benefits. We’ve simplified the world of essential oils to help you get started with this natural approach to self-care.
March 21, 2013
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According to culinary mythology, the hundred folds in a chef's hat represent the hundred ways to cook an egg. While we home cooks don’t need to know a hundred ways to cook with this versatile ingredient, it sure pays to know a few. So rise and let your cooking and budget skills shine with eggs.
March 17, 2013
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Blanching vegetables

"Blanching," is a cooking technique that brightens the colors and enhances the textures of fresh vegetables, and also makes them easier to digest. It's perfectly suited for recipes where you want to maintain maximum freshness and flavor, but avoid eating raw produce.

March 13, 2013
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Asparagus is one of the season’s superstars – freshest and at its best during the spring. Hot or cold, sautéed or steamed, roasted or grilled, this versatile vegetable can do it all so don’t waste a spear.
March 13, 2013
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The Passover menu is not an easy one to create. Boston-based writer and photographer Brian Samuels shares his tried-and-true tips for setting a Seder table.
March 12, 2013
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We embrace the lean, adaptable slab of brisket as a springtime favorite, but look to it year-round to inexpensively feed a crowd. You can go several ways with brisket – slow-cooked pot roast-style with root vegetables, smoked and slathered with barbecue sauce (burnt ends please!), blanketed in lemon slices and simply roasted. You really can’t go wrong with this versatile cut, but we here to make sure things go very right.

March 9, 2013
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Don’t let a lot of fussy details get in the way of your next dinner party. Kinfolk Magazine refreshes the rules of entertaining.
March 7, 2013
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Before you serve your guests this holiday, make sure you gussy it up with a few of these pretty plating pointers.
March 7, 2013
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Lamb is a delicious sign of spring. From roasts and chops to stews and comforting braises, lamb has something to offer everyone at the table. Explore all the preparations that make this meat shine.
March 2, 2013
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Color your Easter eggs using nature’s palette of bright vivid colors from fruits, vegetables and spices. Got hard-boiled leftovers? We’ve also got some great tips for what to do with your Easter eggs after the big day!
February 28, 2013
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Honey-Glazed Ham with Fresh Pineapple ChutneyThough deli meat ham is a lunchtime treat in its own right, nothing beats a beautifully lacquered, whole baked ham – except maybe the next day’s leftovers.

February 26, 2013
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Traditional Easter confections with neon-colored candies and bland bunnies disappoint my kids no matter how excited they (okay, we) are for our baskets. Here are some recommendations from experts at Whole Foods Market®, SAVUER and Kiwi magazine so we can easily build a better basket without well…laying an egg!
February 25, 2013
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Want to relax and enjoy your party too? Here are our top suggestions for which cooking tasks to take on yourself and which to outsource.
February 24, 2013
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A few essential elements that go a long way in making serve-yourself food and drinks simple, elegant, uncluttered and accessible.
February 24, 2013
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Do you suffer from OBS? See how James, our produce expert, handles his obsession with spring bulb flowers.
February 23, 2013
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Spring produce is perfect for cooking a special occasion brunch. The editors of SAVEUR share a seasonal menu that highlight’s fresh flavors.
February 23, 2013
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Just because a kitchen’s tiny doesn’t mean it can’t be mighty; here are tips for making a feast in the smallest of kitchens.
February 21, 2013
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Britney is the web editor at Kiwi magazine, a publication devoted to green and healthy living for families. She has previously written for Parents magazine and The Huffington Post.

February 19, 2013
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Get a big dose of spring with a bunch of colorful, fresh-cut tulips. Follow these simple steps for pretty arrangements that will last longer.