Sauerkraut requires nothing more than vegetables, salt and a container…

We all know that food can nourish us in more ways than one…

Break out of your salad rut…

Spices are the heart of Indian food and are a crucial flavor builder...

Say “love” with chocolate and berries…

How to chop, cook and pair foods with chard, and a variety of recipes…

Root vegetables have much to offer cooks who get to know them—in flavor, color, texture and nutrition…

A descendent of wild cabbage, the word kale hails from Scotland—where the phrase "come to kale" was a dinner invitation.

How to kick some sunshine into our lives and meals…

This salad is a great make-ahead, since, unlike many tossed salads, it keeps for up to 3 days in the refrigerator.

Citrus can brighten, allure, and make other flavors dance…

Here are simple and tasty suggestions for fun, easy new ways to use citrus fruit…

It’s easy to be “Figgy Fabulous” when you keep dried figs in the pantry…

Santa visited Port Townsend recently and when asked said his favorite cookies are GINGERBREAD!

A pomegranate love story, how to use them, and keep recipes on hand…

Cultivating a kitchen attitude of gratitude. Is your kitchen the place you want to hang out? Make it so #One…

Who knew pumpkin was so versatile? From soup, to bread, to desserts, try some of these recipes we found…

It’s pie time! I’m going to let you in on a few secrets developed over my years of baking pie…

The best goodies are made from scratch and grinding your own spices is a superpower! Learn how to spice it up like a pro…

The blend took years to perfect on many trips to Alaska. It’s an easy one-pot protein meal for travelers on the high seas or on land. Try our recipes…