Bay leaves are a standard cooking ingredient in many savory dishes. Although available fresh, dried bay leaves are typically easier to find. They’re used to flavor soups, stews, and sauces ...

Mexican cuisine is filled with an array of inviting flavors and history. Chef and restaurateur Rick Bayless recommends trying ...

This story appears in the October 2012 issue of National Geographic magazine. We have all held leaves, driven miles to see their fall colors, eaten them, raked them, sought their shade.

As a result, this may promote hair growth. Mango leaves can be eaten fresh, but one of the most popular ways to consume them is in tea. To make your own mango leaf tea at home, boil 10-15 fresh ...

This tougher cut of meat is perfect for braising and stewing pibil-style (with achiote paste in a banana leaf). It’s often ... for some chicharrón, fresh lard (manteca), and chorizo de casa.

Beautifully blistered and glistening Mexican green beans with sauteed onions, sweet tomatoes and jalapeno, all tossed in ...

Although fresh leaves are becoming more widely available, they are usually sold dried. The dried bay leaves are more strongly flavoured than fresh ones, but the uses for both are the same.

Fall got you thinking about raking up those leaves that have fallen all over your yard? Some experts have recommended for years now that we leave the leaves where they land and a new survey shows ...

During the spring and summer the leaves have served as factories where most of the foods necessary for the tree's growth are manufactured. This food-making process takes place in the leaf in numerous ...

Which is the best leaf blower? We are well into fall, leaves, leaves and more leaves are steadily falling, getting everywhere and making your garden, your drive and other areas around your home messy.

Leaf Blower Ratings Clean up your yard fast with a gas or electric leaf blower. Check out which ones offer convenient chute controls and comfortable handling.

Does that mean it won't ever come back after it leaves menus again ... and ground achiote, with a splash of pineapple and ...