The oysters were looking me dead in the eyes, and I could barely stand to look at them, seeing as they had the appearance of some unknown internal human infection.

We spent our mornings splashing in the tides or building sandcastles, but the afternoon was devoted to catching the sacred Crustacean of the Atlantic – the blue crab.

My South is Cooking. It is also Writing.

If you can get past the color, avocado creamsicles are a surprising treat for this hot summer season.

There are so many ways to dress a hot dog.

The summer solstice has officially inaugurated the hot summer season, but Betsy DiJulio has cool vegan recipes to help you chill out and enjoy fresh, delicious food.

Alyssa, meet Beet. Nice to meet you, Beet.

I will stand by my belief that pickles are awesome.

Zucchini fries are all-the-rage. Hannah stops by to learn from Mike Farrell, executive chef at Still. Plus Portsmouth Restaurant Week arrives full-force.

The answer is always pie.

Liz’s own Collard-Cabbage Stir Fry: from Living in Food Poverty Week 3

Jake’s Honey Oat Wheat Bread: from Living in Food Poverty Week 3

4 large potatoes, thinly sliced 2 medium-sized yellow onions, sliced about as thin As much kale as you want Any broccoli you might have 1/2 cup Earth Balance (vegan butter) 1/2 cup flour 2 cups boiling water (or part water, part vegetable broth if you can afford the luxury) 1 cup soy milk 1 cup [...]

(These are basically Indian sourdough pancakes/flat breads) 3 cups white Basmati rice 1 cup urad daal (white lentils) 3/4 tsp fenugreek seeds Salt to taste Oil (vegetable, olive, sunflower, whatever) Wash the rice and urad daal and soak them in a bowl overnight. The next morning, drain all the water from the rice and urad [...]

If loving fungus is wrong, I don’t want to be right.

Enjoy… Black Bean Burgers. A simple, easy vegan meal.

We all love nachos… and here is a great vegan recipe.

Thank goodness I have a CSA, or I would forsake healthy food altogether, stuffing myself so full of sweet treats that I would begin to permanently smell like sugar.

With this easy pie, complete with the (usually impressive but oh-so-easy) lattice top crust, you’ll have a great pie to contribute to parties or snack on in your kitchen.

Ingredients: 1/2 tsp Salt 1/8 tsp Cayenne 1/2 tsp Paprika 4 tbsp Olive Oil 3 tbsp Honey 1/2 tsp Dried Lavender 12 oz Microbrew or Oatmeal Stout 1/2 lb Carrots – chopped 1/2 lb Celery – chopped 1/2 lb Red Potatoes – chopped Method: Preheat oven to 375°F. Mix the honey, spices, and olive oil [...]

This is our favorite calzone recipe of all time!

The sweetness of organic, local tomatoes mixed with crisp cucumbers make this simple lettuce-free salad a refreshing side dish.

How to, and even where to buy the ingredients from good local sources.

How to, and even where to buy the ingredients from good local sources.

Can’t beat what Mamaw’s cookin.

Goat cheese mashed sweet potatoes & “It’s a marshmellow world” inspired pumpkin s’mores bars

Bev Sell, manager of the 5 Points Farm Market, shares recipes for a couple of her favorite summer dishes.

Step 1 | Get the sauce going
I could fill pages on how to make a perfect sauce from scratch, but the easiest way is to cheat (I just hope my grandmother’s not reading this from above).

Ever since I moved to Blackwater, I’ve dug into the outdoor life like never before–trail running, kayaking, gardening, sittin’ on the porch—but I haven’t completely disowned my keep-up-appearances suburban heritage.