Flavored cubes of all sorts find many tasty uses, if you know the meat broth from the fruit juice.

The French call it noyaux. We call it delicious.

Taking a page from food writer Eugenia Bone, columnist Christine Burns Rudalevige practices her Kitchen Ecoscape.

Pecan trees live to be more than 100 years old, so gathering nuts from them is a pretty sustainable prospect.

A complete picnic lunch, from deviled eggs to noodle salad to pots de creme, passes a self-imposed conservation test.

Kale chimichurri sauce completes efficiently grilled vegetables and sausages or fish.

From reducing water usage to repurposing waste, local beer makers bring energy to sustainability.

A beloved family recipe gets local ingredients and less time in the oven.