- September 30th, 2013
If you thought you knew all there was to know about apples, you’re wrong. An apple a day keeps the doctor away, one bad apple spoils the bunch—while these clichés are true, they are only half the story.
The mythologyOn apples, love, and healthBy Amy Vergin
- November 1st, 2011
- October 5th, 2011
- August 1st, 2011
Beets Once associated only with bland Eastern European–style cuisine, beets have become a darling of the culinary world. Nowadays, you’d be hard-pressed to find a fine-dining restaurant that doesn’t offer a beet salad—and for good reason: The brightly colored, sweetly flavored root vegetable delivers a powerful punch of folic acid, manganese, potassium, and iron.By Cheryl Meyers
- July 2nd, 2011
Apricots are most delectable when eaten in season, through late spring and summer, and are recognized for their unique, slightly golden, orange-colored skin. Ranging in sweetness between a pear and a plum, the juicy burst makes apricots a tasty summer snack.