August 3, 2013
If corn on the cob doesn’t suit the menu, or you’d simply like to add corn (fresh, sautéed, or steamed) to salads and other dishes, here’s how to get it off the cob: Remove husks and silk from fresh ears. Trim off pointed tip and stand flat end in a wide, shallow bowl, on a cutting board or plate...
July 26, 2013
With varieties spanning a plethora of stem and leaf colors, such as Swiss chard, rainbow chard, and red chard, all chard is from the same family and is closely related to beets. Rich in vitamin A and antioxidants, chard can be used just as you would spinach. Its leaves are as succulent as spinach...
July 18, 2013
Also called Chinese cabbage or pak choi, bok choy is easy to prepare. It is so tender, it can be eaten raw. After rinsing, the stems can be sliced into matchsticks or half moons and the leaves roughly chopped. It is delicious fresh in salads but really shines in Chinese cooking. Bok choy is...
July 11, 2013
Pucker up! Sour Cherries are traditionally reserved for pie bakers and jam makers, but give their fresh tart-sweet burst of flavor a try before you cook ”˜em up. Nutrient-rich sour cherries have even more health-promoting benefits than their sweet cousins, especially when consumed raw.
July 3, 2013
Collards are a cabbage species, but in the Acephala ("without a head") group. Only since its cultivation in America have Collards been distinguished from Kale – before both had been lumped together since ancient Rome into the vital greens department. These milder and smokier greens are fantastic...
July 3, 2013
British journalist Alistair Cooke called cranberry sauce an “unchallengeable American doctrine” of Thanksgiving dinner. Sauce can be prepared in many ways: with orange zest, ginger, cabernet, or sour cream. Each family’s favorite is a pixel in the portrait of our melting pot.