Revealing where our food comes from
Cooking bok choy, baby bok choy, tatsoi, and pak choi Asian greens are derivatives of the mustard plant. Americans are becoming more and more familiar because farmers like them. Compared to our traditional tender greens, like lettuce and spinach, these are cold-tolerant like their cousins, kale, and collard greens. They provide a delicate, leafy green…
Cooking bok choy, baby bok choy, tatsoi, and pak choi Asian greens are derivatives of the mustard plant. Americans are becoming more and more familiar because farmers like them. Compared to our traditional tender greens, like lettuce and spinach, these are cold-tolerant like their cousins, kale, and collard greens. They provide a delicate, leafy green…
Unless you’re from Texas, you should be using fresh vegetables to make chili in the summer. Many years ago, a man accosted me in the dining room about the chili we served, not being chili. My nature is non-confrontational, so I nodded my head and listened about the demerits of beans, and learned that chili is a little…
Roasted Acorn Squash with Roasted Red Pepper Sauce
I am entirely baffled by the smoothie business. There are websites wholly devoted to making smoothies. Companies that will ship you perfectly proportioned frozen ingredients for a not-so-healthy cost. And $300 blenders that let you can crush ice in an instant. I can’t understand how a whole industry has been created to use up ripe…
Are they critical details or just the chef’s preference? Have you ever looked at a recipe and thought, “What’s kosher salt? I only have regular salt” or “I don’t have a lemon, what could I use instead.” Have you looked in your pantry and wondered, “Why do I have five kinds of vinegar?” These technicalities…