A smokey mezcal margarita made with a simple syrup infused with charred sage, and a zesty lime and sage salt rim. Need anyone say more??!!

This salad is ideal for a crisp fall day when you’re not quite ready to say goodbye to light, fresh flavors. It features shaved Brussels sprouts, hearty farro, tart apple slices, and baked lemon-y almonds combined with a tangy vinaigrette.

Innovative rooftop gardens are transforming urban landscapes and revolutionizing food production. These green spaces offering a practical solution to bring food production into some of the densest places where people live.

Living in a fast-paced city like New York doesn’t leave much time for gardening, but that doesn’t mean you can’t have a thriving, edible garden! Even if your schedule is packed, these simple, low-maintenance garden hacks will help you grow fresh herbs, veggies, and fruits with minimal effort.

Pasona Urban Farm is a pioneering fusion of agriculture, sustainability, and architecture. This nine-story office building is home to an extensive urban farm that houses over 200 species of fruits, vegetables, and rice grow, making it the largest urban farm of its kind in Japan.

This twist on Yotam Ottolenghi’s Swiss chard fritters is a perfect way to use up your greens and herbs. It calls for 1-2 large bunches of Swiss chard (depending on how big you’re feeling), and handfuls of dill, parsley, cilantro, or any other fresh herbs you’ve got on hand.

Creating a thriving edible garden goes beyond just growing food—it’s an opportunity to promote biodiversity and create a healthy habitat for people, animals, and beneficial insects alike. Native plants are perfectly adapted to the local climate, resilient, low-maintenance, and do just that.

The Edible House, designed by NLDK Architects, offers more than just a place to live—it's a dynamic space that thrives in harmony with nature, where home and garden grow together, with a design that focuses on the concept of ‘food-and-life unity’.

Gardening is all about learning, and even seasoned gardeners can fall into a few common traps. Whether you’re just starting out or looking to fine-tune your approach, here are five mistakes that often crop up in edible gardening and how to avoid them.

Schav is a traditional dish in Jewish and Slavic cuisine, particularly popular in Poland, Ukraine, and Russia. The soup is known for its tangy, lemony flavor, thanks to the sorrel leaves, which have a naturally tart taste.

What happened to me? Am I obsessed with gardening because I’m having a mid-life crisis? No, it’s because Alice Waters’ Masterclass broke my brain in the best way possible, and happily it’s never been the same ever since.

This transformative urban farming project is part of the R-Urban Network, a broader initiative dedicated to creating urban commons through sustainable practices and community involvement.

Introducing the Sproutwell twist on the Sweetgreen BBQ Chicken Salad—only better, because it’s made with fresh leafy greens from my own garden and a delicious tofu swap for the chicken.

Sage is so much more than just a holiday herb. It’s a culinary chameleon, a garden superstar, and, dare I say, the herb you didn’t know you needed.

There’s a quiet magic that happens when we tend a garden—a sacred dance between the soil, the seeds, and our hands.

Swiss chard is undeterred by this summer heat and there’s more in the garden than I can keep up with! This twist on classic North African shakshuka starts with sautéing a large bunch of Swiss chard and ends with lots of lime and hot sauce.

With the aim of creating a healthy future for the city, the municipality of Rijnvliet collaborated with residents to envision the concept of an urban food forest and edible neighborhood.

Just because it's July doesn't mean it's too late to start your garden this season. Here are some quick-growing herbs and vegetables you can plant right now and still have time to enjoy before it starts getting chilly outside.