Frieda's Specialty Produce, which supplies produce to local Schnuck's stores, regularly sends me press releases about unusual fruits and vegetables. They're usually interesting, so I tend to post them ...

There are plenty of edible foods to find in the wild all year round. Winter and fall bring wild grapes, watercress, garlic mustard and tree needles and twigs for tea steeping. Spring and summer are ...

Chef Edward Lee takes Audrina Patridge around South Korea to experience some of the country's best cuisine. Watch it all on 1st Look this Saturday after Saturday Night Live on NBC and learn how to ...

The celebrity chef shares a recipe for the popular dish served at Forgione restaurant in New York City Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly ...

One of my favorite indigenous vegetables that is harvested in the fall, sunchokes are the tuber of a wild sunflower variety. They have a long history of being foraged, farmed and eaten by the ...

Knobby and gnarly as gingerroot, the sunchoke belongs in the “ugly food” category. Yet, the earthy, sweet and nutty flavor profile and potato-like texture of this tuber makes it fun to cook with, ...

Sunchokes are also known as Jerusalem artichokes; they appear around the same time as morels. If you do not have enough morels for this recipe, increase the amount of domestic mushrooms. Put the nuts ...

Step out of your comfort zone in the kitchen and learn to make Chef Javier Zuniga's show-stopping twice baked sunchokes! JAVIER ZUNIGA: Hi, my name is Javier Zuniga, I'm a chef and co-owner of Bad ...

Zest entire grapefruit into a small bowl. Tear parsley leaves from bunch and add to zest. Add sliced almonds. Grate garlic into the bowl with rasp. Season with coarse sea salt and set aside. Remove ...

1 small bunch parsley, leaves only (about 1/2 cup) 1/4 cup sliced blanched almonds, toasted (see a video tutorial on toasting nuts here) 2 garlic cloves Coarse sea salt and freshly ground black pepper ...