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the 2023 Green List

Food Network Magazine

|

March - April 2023

The results are in: Here are our favorite new eco-friendly products of the year!

- KATE FRANKE, KELSEY HURWITZ, CAROL LEE AND MONICA MICHAEL WILLIS

the 2023 Green List

1 Fresher Lettuce

Most produce takes up to a week to get from field to market, but Revol Greens can deliver its lettuce to stores within 24 hours of harvest. That means a longer shelf life, less waste—and tastier salads.

Available at select Walmart and Target stores

2 Upcycled Boards

What does this wood board have in common with Billie Eilish and Paul McCartney? It’s made by a company started by Taylor Guitars (a go-to for A-list musicians) using ebony left over from crafting instruments.

Café Series 14-inch Ebony Paddle, $59; stellafalone.com

3 Food You Can Rescue

Grocery stores throw away 30 percent of their stock every year. To the rescue: Flashfood, an app where you can browse discounted fresh foods nearing their best-by date and pick them up at the store. The app added more than 300 locations in the past year.

4 Grains for Good 

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यह कहानी Food Network Magazine के March - April 2023 संस्करण से ली गई है।

हजारों चुनिंदा प्रीमियम कहानियों और 10,000 से अधिक पत्रिकाओं और समाचार पत्रों तक पहुंचने के लिए मैगज़्टर गोल्ड की सदस्यता लें।

क्या आप पहले से ही ग्राहक हैं?

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New York

The Big Apple is home to a lot of iconic comfort foods, but this one made it into The Godfather: \"Leave the gun. Take the cannoli.\"

time to read

2 mins

February/March 2026

Food Network Magazine

Food Network Magazine

West Virginia

Pepperoni rolls were the go-to lunch for West Virginia coal miners in the early 20th century, and now the meaty, cheesy snacks are beloved statewide.

time to read

1 min

February/March 2026

Food Network Magazine

Food Network Magazine

New Jersey

There's a great divide in the Garden State: Northerners call the meat in this sandwich \"Taylor ham\" and folks in South and Central Jersey call it \"pork roll.\"

time to read

1 min

February/March 2026

Food Network Magazine

Food Network Magazine

Washington

Walla Walla onions are the pride and joy of Washington state-they thrive in the rich soil of the Walla Walla Valley.

time to read

1 min

February/March 2026

Food Network Magazine

Food Network Magazine

Nebraska

In 1949, Runza Restaurant in Lincoln, NE, started selling meat-and-cabbage-filled pastries, a mashup of Old World foods brought over by Volga German immigrants.

time to read

1 mins

February/March 2026

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Food Network Magazine

weeknight cooking

Bring a large pot of water to a boil. Stir together 2 tablespoons water, the soy sauce, chili-garlic sauce, ketchup, brown sugar and ¼ teaspoon of the ramen seasoning packet in a small bowl; set aside.

time to read

12 mins

February/March 2026

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Food Network Magazine

North Carolina

The Tar Heel State is split on barbecue sauce: The western side uses ketchup or tomato paste, the eastern side does not.

time to read

2 mins

February/March 2026

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Food Network Magazine

Maryland

Iconic Old Bay Seasoning was invented in Baltimore in the 1930s, and it has been a Maryland must-have ever since: It's the quintessential topping for all those blue crabs from nearby Chesapeake Bay.

time to read

1 mins

February/March 2026

Food Network Magazine

Food Network Magazine

Oregon

These crispy spuds were reportedly created in the 1960s when a potato was thrown into a Broaster―a pressure cooker meets fryer that is typically used for chicken.

time to read

1 mins

February/March 2026

Food Network Magazine

Food Network Magazine

Kentucky

The name is trademarked by Kern's Kitchen, the original 1954 inventors of the Louisville staple, and the company has been known to vigorously protect it.

time to read

1 mins

February/March 2026

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