Cozy up in a blanket with a warm bowl of this soup made with a little lean that ‘s nutritional, economical and good for the environment.

Only a few ingredients are needed to make this easy, delicious and nutritious egg salad.

Even if you hate fennel, I dare say you might like this Fennel-Roasted Wild Alaskan Halibut!

Lobster Club Salad with Champagne Vinaigrette.

Strawberry Basil Jam makes the perfect glaze for a fresh piece of salmon. Plus, learn about The Sustainable Seafood Blog Project!

A delicious beef curry made with a paste from aromatic Indian spices and leftover vegetables. A post for WED to raise awareness.

Orange Curried Cilantro Salmon and the launch of The Sustainable Seafood Blog Project!

Choosing the right seafood is easier than you think. Buy American. These Blue Crab Cakes with Corn Okra Succotash help me explain why.

Apples This Rotten Don’t Grow On Trees – GMO’s and what they mean for our food, our health, and our planet.

I’ve planned a “zero waste” picnic. Everything is either consumable, compostable, recyclable or reusable!

Wild caught salmon is the eco-friendly choice. Here its coconut-crusted with a chili sauce. From the new cookbook The Earthbound Cook.

Where can you find this ooey-gooey NUTELLA bar?

Kaki Zosui– Japanese Oyster and Rice Soup.

[CHEFS] If you haven’t tried the Stolen Heart at D.C.’s unique chocolate lounge, you haven’t yet experienced heaven on a plate.

[INTERVIEW] Saying “I quit!” led this Whole Foods Chef to his dream job.