Food

Seasonal recipes and food preservation tips.

Harvest Kitchen: A Russian Heirloom Dish

By Anna Francese Gass

Get wrapped up in one woman’s immigration story which takes her from Kazakhstan, to Siberia, and finally to the U.S., where her stuffed cabbage recipe still serves her well.


How to Sprout Seeds

By Piers Warren and Ella Bee Glendining

Add a nutritional punch to your next meal by learning how to sprout your own sprouts for a high protein and vitamin topping for any food.


Grasping the Grape: Zinfandel

By Maryse Chevriere and illustration by Sarah Tanat-Jones

Find out why this boozy, iconic American wine technically isn’t as American as you might think, and how it got so popular in the States.


Grasping the Grape: Pinot Noir

By Maryse Chevriere and illustration by Sarah Tanat-Jones

Find out what makes this light-bodied red wine the world’s most popular and esteemed varietal, and why its complex personality makes it exciting.


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Grasping the Grape: Pinot Blanc

By Maryse Chevriere and illustration by Sarah Tanat-Jones

Get the low down on the white mutation of Pinot Noir, a neutral wine that pairs well with lightly sauced white fish and roasted chicken.


Elisabeth’s Lemon Bars Recipe

By Claire Ptak and Henry Dimbleby | Photos by Steven Joyce

Bake these wonderful, tangy lemon bars for a perfect relief from this summer’s heat. Looking to change things up? Try adding a touch of lavender.


Baked Apple Recipe

By Claire Ptak and Henry Dimbleby | Photos by Steven Joyce

Try making these tantalizing baked apples perfect for your fall harvest and the perfect way to bring a bit of warmth on a cool autumn evening.


Harvest Kitchen: Staying in Season

By Clodagh McKenna

Discover the difference in your dinners when you cook with fresh, in-season ingredients.



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