Learning how to use microgreens in cooking doesn’t have to be hard; we break down health benefits, flavors and pairing suggestions.
Home-grown microgreens require just a few supplies and can be ready for harvest in as few as 14 days after planting.
Wyoming chef Clark Myers uses fresh microgreens to add color, flavor and nutrition to dishes.
What’s the difference between microgreens and sprouts? Welcome to microgreens 101, where we cover everything from nutrition to cosmetics (yes, cosmetics).
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How pasta producer Sfoglini merges innovation and tradition; learn how to make homemade pasta; and find the perfect sauce and wine pairings.
This week, Feast and Field sweetens things up in Pennsylvania. Old State Farms updates a breakfast favorite with barrel-aged maple syrup; and a chef uses it in sweet and savory recipes alike.
The Feast and Field team visits the Twin Cities to offer a look at mushroom cultivation, vegan recipes, cooking with mushrooms & medicinal mushroom benefits.
The Feast and Field team experiences winter storm woes, learns about baking & cooking with grapefruit & offers citrus cleaning hacks.
Cook
A spicy microgreen salad from Wyoming chef Clark Myers is enhanced with beets, pears and pistachios.
This bright, tangy chimichurri recipe with edible flower petals is a great topping for lamb, wild game and buffalo.
Microgreens provide a spicy crunch for this beef dumpling recipe from chef Clark Myers.
A classic Italian-American pasta dish is modernized with Sfoglini sriracha fusilli made with farm-fresh chile pepper sauce.
Watch
See how weather affects maple syrup production and the ways Pennsylvania's Old State Farms prioritizes being kind to its trees.
Drink
This three-ingredient whiskey cocktail should be stirred in a crystal glass or Mason jar to keep things cold as ice.
Wow your dinner guests with this dramatic, yet easy to eat stuffed artichoke dish.
Try this take on this comfort-food favorite! These individualized chicken pot pies with prosciutto and herbs are perfect for the whole family.
Want to know the key to making a great dip? The key is to keep the flavors bold and the texture somewhat thick.