Peter and Nancy Zander talk about deer hunting as a means of eating healthy, sustainable meat. Try Nancy's recipe for Five Spice Venison Stew here.

Mustard greens are currently at their peak. Whether raw or braised, they serve as a lighter option for the holiday season. Try Melissa Clark's recipe for Raw Mustard Greens Salad with Gruyère and Anchovy Croutons here.

Matt Lewis and Renato Poliafito, the owners of Baked in Red Hook, Brooklyn, lend their advice for Thanksgiving pie making. Try their recipe for Bourbon Chocolate Pecan Pie here.

Food writer Deb Perelman talks about her favorite Thanksgiving sides and when to start making them in advance of the holiday. Try her recipe for Swiss Chard and Sweet Potato Gratin here.

Chef Peter Berley offers his advice on making a Thanksgiving meal that appeals to vegetarians, vegans, gluten-free eaters and meat-eaters alike. Try his recipe for Lasagna of Fall Vegetables, Sage Bechamel, and Gruyere here.

Farmer Craig Haney and magazine food editor Gabrielle Langholtz discuss raising and roasting turkeys. Get the low-down on what kind of bird to choose and how to keep it moist and delicious.

Chef Erica Wides explains why turnip greens should go on the stovetop, not the compost heap. Also, try her recipe for Sautéed Turnip Greens with Garlic and Anchovies here.

Small and translucent green, Niagara grapes are a prized fall crop. Food bloggers Diana Pappas and Jamie Paxton talk about the history and uses of the New York grape. Also, try Paxton's recipe for Braised Chicken Thighs with Niagara Grapes, Shallots and Thyme here.

Journalist Eugenia Bone explains why you shouldn't eat raw mushrooms and why most truffle oil is fake. Also, try her recipe for porchini salt and porchini butter.

Farmer Lee Jones of The Chef's Garden grows 21 different types of heirloom sweet potatoes and explains why they don't need to peeled. Also, try the Smitten Kitchen's recipe for Sweet Potatoes with Pecans, Goat Cheese and Celery.

Eels were a crucial food source for Native Americans and early colonists, according to author James Prosek. He discusses their mysterious life cycles and explains why eel is never served raw in this week's episode of Last Chance Foods.

Bluefish may be fun to catch, but they get a bad rap at the dinner table. Author Hank Shaw shares tips on how to best prepare the fish so that it's not so ... well, fishy. Also, try his recipe for Smoked Bluefish.

Journalist and author Betty Fussell talks about America's complicated relationship with corn — both as a commodity and as a favorite food. Try her recipe for Creamed Corn with Chili Butter here.

Papalo, an aromatic herb related to cilantro, is making its way north thanks in part to immigrant farmers originally from Central and South America. It is a crucial ingredient in cemitas, Mexican sandwiches, and it was the original herb used in guacamole.

Red Jacket Orchard farmer Mike Biltonen talks about donut peaches and blogger Cathy Erway shares her recipe for Donut Peach Donuts.

Mirabelle plums may be a popular fruit in the Lorraine region of France, but the fruit is rare in the New York area. Baker Kate Weiner shares her secret for where to find one of the only Mirabelle plum trees in the area.

Hardneck garlic available now at farmers markets is a world apart—and far more delicious—than typical grocery store garlic, according to Edible Manhattan editor Gabrielle Langholtz. Learn more and try a recipe for peach salsa with tomatoes, basil and garlic.

Cilantro is the herb even Julia Child vowed to hate. For those who like the taste, cilantro adds a fresh zing to summer foods. Chef Vikas Khanna talks about its uses in South Asian cuisine and offers his recipe for Cilantro Chutney.

Dîner en Blanc, New York's first White Dinner, will take place on Thursday, rain or shine, in an as-of-yet undisclosed public location. The event joins a growing roster of supper clubs and impromptu culinary events in the city.

Figs trees can be found in backyards from the South all the way up to New York. Cookbook author Ted Lee talks about ways to use the fruit, which are now in season, and shares his recipe for Fig Preserves.