Sure, you can mash up a bunch of guacamole in some bland, ignominious bowl. Or you can embrace the Aztec heritage of the dish by making and serving your guac in a molcajete, a Mexican-style stone ...

Using your harvest Your salsa garden is overflowing with veggie bounty, but what to do with it? Here's a recipe from the Ooltewah Nursery that will turn your harvest into about two pints of fresh ...

Tonight on RTÉ One, Jack Kirwan, the owner of the Sprout chain of restaurants in Dublin, takes over the Grow Cook Eat café this week and prepares a Garden Tomato Salsa and Tomato Pesto. Chop up the ...

1. Preheat oven 425 F. 2. In small nonstick pot, combine milk and flour over medium heat, stirring until thickened. Remove from heat and add pesto. 3. Spread over crust. Top with spinach, onion and ...

If there’s one herb San Antonio knows, it’s cilantro. We sprinkle liberal fistfuls of it on so many of our favorite foods here. And thanks to that collective appetite for cilantro, I’ll bet nearly ...

Makes 16 (¼) cup servings. Recipe is by Holly Clegg. 4 cups chopped watermelon ½ cup chopped red onion ⅓ cup crumbled reduced-fat feta cheese 2 tablespoons chopped Kalamata olives 2 tablespoons ...