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Pea tendrils are the tender vines, stems, and leaves of young pea plants. They can be eaten raw or lightly cooked. Try adding them to all kinds of salads and sandwiches. They are delicious lightly sautéed and served on crostini, or with pasta, rice, eggs, potatoes, etc. Pea tendrils are best used when fresh but [...]
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Wash the artichoke in cool water, trim the end of the stem and the top 1/4 of the artichoke and discard. (Note: the stem is an extension of the heart and is edible!) Optional: Use scissors to trim the remaining thorny tips off each artichoke petal. You can also rub the artichoke’s surface with lemon [...]
Basmati means “the fragrant one” in Sanskrit, and for sure – it is. Also identifiable by its long grains. Rinse and soak rice for 15 minutes before cooking. Cook methods vary, but generally basmati is 2.25 cup water to 1 cup rice.
Summer squash are soft skinned with small seeds. In fact zukes and their compatriots crookneck and pattypan are really immature versions of winter squash. Sliced, diced, half-moons cooked or raw, summer squash is the easy one.
Fresh dill is sometimes called “dill weed” to distinguish it from “dill seed.” It is most often associated with dill pickles but has dozens of delicious culinary uses.
Ginger is a powerful tuber that can be used as a medicine or zesty spice. There is a Chinese saying: “the older the ginger, the more it bites”. Peel the thin skin with the tip of a teaspoon.
The wonderful Chicory Family includes an array of sophisticated flavors: red, white and curly endive, escarole, frisee, tardivo and radiccchio.
Dandelion in French means Tooth of the Lion, which describes its look, but also its bite. It is indeed related to the bright yellow flowers that forever bloom to children’s delight and gardener’s dismay. But unlike the weed, it has been carefully and organically cultivated.
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With a long history of culinary and medicinal uses, bay leaves are thought to have digestive properties and also act as an appetite stimulant. The Turkish bay leaf (Laurus nobilis) is generally preferred over its California cousin for its subtler, less mentholated taste, and it is also more healthful to consume. Bay leaves are used [...]
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Known as “Swedes” in the U.K. (from the old Swedish word rotabagge, meaning “root bag”), Rutabagas are the glamour girls of root vegetables. In addition to being better dressed, their flavor sharpness/sweetness levels put them between turnips and parsnips, shading toward turnips. Treat them exactly as you would turnips, but with more assurance. Or as [...]
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