Cookbook author and self-proclaimed “stir-fry guru” Grace Young has called eggplant “the velvet of the vegetable kingdom,” a reference to how soft the flesh is when it’s cooked. A summer-to-fall staple of Mediterranean and Asian cuisines, eggplant is the ultimate silky, meaty ingredient to boost the appeal of seasonal menus. Most chefs are familiar with the dark purple Black Beauty, but you can also can cook with long Oriental eggplants, small round Thai and Sicilian, White Cloud, striped continue reading...
Eggplant: “The Velvet of the Vegetable Kingdom”
Tajín, the sweet-hot-tart (and delicious!) spice blend
Is there anything that Tajín isn’t good on? Many fans of the popular Mexican spice blend say there just aren’t any foods it can’t improve, including fresh fruit, grilled corn, dry-rubbed steak and even vanilla ice cream. If you haven’t yet come across one of the distinctive shakers with the zippy red-and-green logo, then you’re in for a whole new sweet-hot-tart flavor experience. The seasoning powder, pronounced ta-HEEN, is known as salsa en polvo in Spanish. It’s a proprietary blend of chile continue reading...
The sweet life of sweet potatoes
Our relationship with sweet potatoes used to be a strictly annual affair. We’d trot them out for Thanksgiving, sometimes even with the indignity of a gooey marshmallow topping, and then we’d expect them to be quiet and go away until next year. We never seemed to realize what we were missing. Things are certainly different now. The once-humble spud is now king of the potato kingdom, showing up in everything from creamy, dreamy breakfast smoothies to namaste-worthy Buddha bowls. And they’re a continue reading...
Apples to fall for
Now is the time to make your way to the farmers’ market—or even give yourself a break from the kitchen and go apple picking for a day. The apple harvest is more plentiful than ever right now, and you have so many options to choose from. Dozens of new varieties of apples will be available this fall, just in time to add to your seasonal menu. Here are a couple to look for: Japanese heirloom: Green Dragon What’s that wonderful smell? This time of year, it might be the Green Dragons, known to be continue reading...
Tots are tops
As retro-relevant as they seem today, tater tots have actually been around for quite a while. They were invented back in 1953 by Idaho potato farmers (and brothers) Golden and F. Nephi Grigg as a way to use excess potato shavings that came from making frozen French fries. The brothers built a factory on the border between Oregon and Idaho, which inspired the name Ore-Ida. The frozen food they created became a cafeteria lunch staple, a late-night snack and, these days, a favorite dish of chefs continue reading...
- « Previous Page
- 1
- 2
- 3
- 4
- …
- 67
- Next Page »
