You drink only organic, biodynamic wines, but what about when you just want to throw back a cold brew? Not to worry; while organic beer has become more and more mainstream, some companies are even taking it a step further and greening the way the beer is produced as well. Lucky for us, green beer doesn't just have to come around on St. Patrick's day any more.

You've probably already got cabinets filled with tea. What's more comforting than a hot cup of Earl Grey or an antioxident-rich green tea on a cool fall evening, especially now that winter's coming? But did you know that all of the flavor and nutritional benefits of tea can come through in cooking as well? On this Meatless Monday, consider some vegetarian recipes involving tea as a main ingredient.

When the weather just starts to chill, it’s the perfect time for poaching--a cooking technique ideal for autumn. It’s a light, delicate way to cook seasonal fall foods, and a perfect balance to the high-heat roasting you’re probably already doing in the kitchen. Consider: poached pears with vanilla and cinnamon, chicken breasts with tarragon and cream sauce, wild salmon with shiitake mushrooms, or filet mignon with horseradish. Here’s a bit on how to poach, and which foods to try.

This Oktoberfest, you don't need to head into town to enjoy Oktoberfest festivities. Invite your friends and family over to your backyard beer garden to enjoy some German fare and music. These five simple steps will turn your backyard into a festive beer garden to enjoy with your party guests.

On a warm Southern Italian night, thousands of people descended on the "festival of grandmothers' sandwiches"—a pannini festival celebrating the simple sandwiches that Italian grandmothers have made for years, but that may have been forgotten by young people accustomed to fast food, reported the BBC in a recent story. And, many Italians are returning to a more traditional, home-cooked diet because of the recession, eating out less, and spending fewer euros at fast food restaurants.

According to the grandmothers' sandwiches festival's founders, we can all learn a little from dear old nonna when it comes to eating well—and saving money. 

It's getting to that time of year when everything is pumpkin-spiced. Coffee chains have already released spiced lattes and hot chocolates; you'll find pumpkin spice already blended and ready to go at the supermarket. And, of course, gingersnaps have started popping up everywhere. These delicious cookies are a cookie plate favorite around Thanksgiving and Christmas. But what about using them as an ingredient in dishes? Gingersnaps can already be found in German sauerbraten recipe, but there are tons of meatless recipes that feature gingersnaps as a main ingredient -- both savory and sweet!

It’s movie night, and you’re passing on delivery pizza to make the good stuff from scratch right at home. This fall, try out any of these five seasonal ingredients for your autumn pizza. Now all you need is a side salad, tall glass of cider, and scary movie to complete the evening …

“Woo, football!” Rarely are those words followed by, “now, where’s the healthy tailgate food?”

Tailgate parties are typically filled with brauts, burgers and beer. All of which are totally fine – especially when the cooked meat is of the organic, antibiotic-free variety, and when the beer is organic, too! Fill your next tailgate party with some traditional, football game eats (with a health and earth-conscious glint), and add a few healthy tailgate appetizers (that no one will think are healthy -- none of that gross fat-free processed stuff here), too!

If you've become bored with putting up plain jams and jellies, why not expand your repertoire—and your palate—a bit with some really unique taste combinations? Check out these seven creative recipes for preserving the harvest.

I’d wager few taste combinations are as classic as apple and cinnamon. The sweet tartness of fresh apples combined with the slight heat of cinnamon is perfect all year round. But for me, it elicits thoughts of cool, autumn days.

While apple and cinnamon dishes may seem best suited for early morning consumption, or as a mid-fall dessert staple, these two ingredients also taste great in lunch and dinner dishes, too.