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The saying “cool as a cucumber” allegedly stems from the fact that the inside of these vegetables always remain cool – despite hot summer weather, in which they thrive. It’s seems true enough. What’s more refreshing than iced water flavored with a few cucumber slices or lying on the coach with two big rounds placed [...]
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I’m drawn to all of those “trendy” grains like wheat berries, barley and spelt; they just sound so much more exciting than the brown rice or couscous I usually end up cooking. Like barley, farro has a nutty, earthy flavor. It’s an ancient, wheat-like grain that has served as a staple in Italian cooking for generations.
How [...]
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During my childhood summers, my family and I spent many a weekend checking out local festivals, fairs, and carnivals. And while most kids begged their parents for bright pink clouds of cotton candy or greasy funnel cakes topped with powdered sugar, I yearned instead for an ear of BBQ-grilled corn on the cob slathered with [...]
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If you’ve read anything by Michael Pollan or seen movies like Food Inc., you may – like me – be a little skeptical about corn. After all, it’s America’s largest crop, one of the most industrialized vegetables in history, and found in nearly any processed food via corn syrup, corn starch, corn oil, corn meal, etc. But rest [...]
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Let me just say that last week was the first time I ever cooked with broccolini. I did some research on how to prepare it and, while you can saute, steam, boil, or roast it, several resources recommended blanching broccolini to help cut the bitterness. It was so simple and resulted in a perfect side [...]
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It looks like broccoli, smells like broccoli, and even tastes like broccoli but it’s actually broccolini – which is technically related to the cabbage family. When I got some in my CSA box last week, I first thought it was broccoli rabe. In my 27 years, I don’t think I’ve ever eaten this delicate looking [...]
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If you don’t feel like eating your vegetables tonight, turn to sweet potatoes instead. They’re tasty cooked up any which way – baked, roasted, boiled, pureed, microwaved – so tasty that I have a hard time believing they’re actually good for me. But allegedly, these tuberous root vegetables are packed with antioxidants and vitamins, so [...]
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