Good news: Both the green germ and resulting sprouts are edible, Handal shares. In other words, it’s totally safe to eat sprouted garlic! In fact, garlic sprouts are a great source of antioxidants, as ...

This story is part of a Seattle Times focus on the affordability crisis in the Northwest. We explore the high cost of living ...

In the kitchen at Foraged, a self-described “hyper-seasonal” restaurant in Baltimore’s Charles North, chef de cuisine Tim Lupton prepares his twist on pasta primavera. The springtime dish, ...

Sisters-Garlic is a family effort, from planting, harvesting, making and trying products and selling at local farmers markets ...

The color of fresh spring vegetables, this creamy soup is chock full of spinach, Yukon Gold potatoes, and garlicky scapes. Scapes taste similar to chives and they mellow as they cook. Rice, eggs, and ...

Fresh garlic has long been considered the gold standard in cooking. But is it really that much better than the shortcuts many people keep in their kitchen? In this experiment, several forms of garlic ...

The chef Michael Mina has a method for grilling chicken that turns it crisp outside and seasoned all the way through.

Wild garlic is in season, so it\'s time to try wild garlic gyoza. Make them now and fall in love with this spring recipe.

Find out here.