real food right now

Real Food Right Now and How to Cook it (#realfoodrightnow) is our weekly series on the ABCs and 123s of seasonal food.

Real Food Right Now and How to Cook It: Salmon

There is perhaps no fish more prized, beloved, revered, fought over - or exploited - than salmon. In this special two-part series, we take a deeper look at what makes salmon tick, its current state of affairs and the future, with an emphasis on environmental highs and lows - and unknowns.

Real Food Right Now and How to Cook It: Lavender

Blooming lavender fills summer air with a voluptuous, calming fragrance, an aroma often found in perfumes, lotions and soaps - but this herb is more than an olfactory delight. Lavender can make a splash at the kitchen table in beverages, jams and even as seasoning on meats. Take a deep breath and dive into cooking with lavender.

Real Food Right Now and How to Cook It: Oregano & Marjoram

Oregano and marjoram have a deeply entwined history. In fact, the name oregano is often used to refer to marjoram and vice versa. Confused? Don't be. We'll give you the scoop on these closely related herbs that bring a sweet and savory kick to meats and vegetables and why they're known as ancient symbols of love and happiness.

Real Food Right Now and How to Cook It: Plums

July and August are the peak season for plums in most parts of the country, and also the perfect time to sink your culinary teeth in this seasonal fruit. Try your hand at grilled plums, plum sauce or even plum schnapps this summer and rediscover this ancient delight.

Real Food Right Now and How to Cook It: Lamb's Quarters

Virtually impossible to find in your local grocery store, lamb's quarters are a summer treat you can actually forage for yourself almost anywhere else. Once you know what to look for (there are several non-edible lamb's quarters look-alikes), you'll probably even find this hearty green weed springing up right in your backyard!

Real Food Right Now and How to Cook It: Purslane

Tart, succulent purslane can be used like any green veggie. While many curse this juicy green as a weed, adding purslane to your kitchen arsenal brings a slightly tart and lemony flavor to salads, sauces, stews and more - perfect for the start of summer.

Real Food Right Now and How to Cook It: Papaya

Papaya is a polarizing fruit. You either love the creamy cross between a mango and a squash or are totally grossed out by the flavor. It may not be the world's most popular tropical fruit, but it's definitely giving mango and pineapple a run for their money.

Real Food Right Now and How to Cook It: Snow Peas and Sugar Snaps

Snow peas and sugar snaps - is there a better snack to (healthily) satisfy what seems like a basic human need for crunchy foods? Their sweet, green pea-taste and super crisp texture are mighty fine on their own. Of course, they also taste great when tossed into a stir-fry, added to a salad or pickled in brine!

Real Food Right Now and How to Cook It: Two Years of Seasonal Food

Happy birthday to us! A look back at the past two years in Real Food, our ongoing series on seasonal food, featuring cooking tips, nutritional profiles, historic and cultural background, and important information - including the environmental impact - about how each is cultivated.

Real Food Right Now and How to Cook It: Tarragon

Fresh tarragon is a delightful sign of spring slowly melting into summer. The herb has enlivened French cuisine for centuries, adding a sweet dimension to countless dishes. If you love licorice (and even if you don't), you are likely to enjoy a little taste of tarragon in your cooking.

Real Food Right Now and How to Cook It: Chives

If ramps can become an overnight produce sensation, why not chives? Chives are the next best mild onion-y thing -- and super easy to grow on your own. On top of that, you can enjoy chives well into the summer, when ramps will be a distant memory.

Real Food Right Now and How to Cook It: Nettles

Mother Nature doesn't wait for us to get organized, and the nettle may be in the dappled limelight of a forest near you right now, but if you dally, poof (!) she'll be long gone. With the nettle, you're not just cooking in the season. You're cooking in the moment.

Real Food Right Now and How to Cook It: Mint

Good chefs know that mint freshens up so much more than chewing gum, from salads and lamb to ice cream and pies; good gardeners know better than to let its wandering runners take over!

Real Food Right Now and How to Cook It: Emmer (Farro)

This week's real food is one of the world's most ancient grains. Nearly lost as industry flooded markets with grains that were easier to process, farro -- or emmer -- is making a comeback. A chewy, nutty comeback.

Real Food Right Now and How to Cook It: A Spring Celebration!

Our Real Food Right Now series has hatched out posts on many spring foods, from the history of ramps to the egg's endless uses. Now it's officially time to delve back into these in-season delights. Explore spring ingredients and find out why going green in spring is so important!

Real Food Right Now and How to Cook It: Eggs

Whether the chicken or the egg came first, eggs probably win the "most versatile ingredient" competition hands down. Found in everything from sauces and custards to their own headlining items, like omelets and egg nog, eggs offer up "egg-cellent" dining entertainment from dawn to dusk.

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