Warning: if you’re looking for a rich, roux-thickened, sausage-studded gumbo this recipe is not for you. If you’re looking for a thin, herbal, summery gumbo with a hint of spice and fresh chunks of its namesake vegetable, okra, step right in. I’ve got a treat for you.
Who needs rice with black beans when there’s sweet corn, zucchini, tomatoes, onions, Swiss chard, and if not peppers just yet, then new, sweet-tasting potatoes, in season now? That’s my summertime take on the Latin American classic, with the black beans on the bottom this time.
Last week, I got a beautiful, billowy head of napa cabbage in my CSA share. There were only about three other people picking up their shares at the same time as me, but I was able to overhear the same concerns: “What do I do with napa cabbage?” Naturally, I was determined to find a crowd-pleasing application.
I’ve been hearing the term “warm salad” being tossed around a lot lately, and feel it might be a new menu buzzword. Perhaps it inspires curiosity, still carries an unlikeliness that hasn’t been as indoctrinated into our culture as, say, “chilled soup.” Sometimes it makes perfect sense (roasted beets, dressed in a light vinaigrette), other times, seems more of a stretch (sorry, sauteed vegetables are just that). I’ve used the term for this dish because of its middle-road temperature. The … Read More
Zucchini and summer squashes are so versatile, and so various in size, color and shape, that they’re endlessly fun to create with. From pattypan to eight ball-shaped globes of delicate flesh, we’ve come to see a lot more heirloom types of these over the last few years, thanks to farmers who’ve saved their seeds. This recipe can be made with any of them, sliced thinly and arranged in layers to stand in for lasagna sheets — and soak in all … Read More
I’ve been eating in the style of mezze a lot lately — a small pile of sauteed snap peas here, some roasted beets there, etc. So many vegetables are suddenly in season, and piling up thanks to my CSA share, that preparing them all in some congruous fashion can get taxing — and somewhat self-defeating, as most are so good on their own. So rather than plopping a big, messy pile in front of me, I like to scatter a … Read More
Green peas in June, shucked fresh from the pod, are such a rare and delicate treasure that I’m swayed to disbelieve they’re the same things I grew up pushing around on my plate. Whereas the latter version were frozen and already shelled, the presence of the pod makes the legume that much more three-dimensional and full of life to me — tedious as they may be to shell. The flavor of sweet, fresh peas is sublime, and they need little … Read More
It didn’t take very much imagination to make this dish; I was admiring the bright, red berries just arrived in their teal cardboard cartons when I spied bunches of similar round objects sitting nearby at the Greenmarket. Craving something crunchy to off-set the strawberries’ sweet softness and juice, I had already picked up a bag of granola — and some yogurt, too. But radishes, in a fresh, crisp salad to surround them instead? I thought, hey, why not?
Presenting just one way of using this vastly versatile plant. The root of most plants are usually not the most attractive part, especially when there’s flowers on top. But sliced up, the lotus root — or the plant’s rhizome — have a unique appearance that catches the eye, as well as a crunchy texture and mild taste that lends itself well to many applications. Such as deep-frying in the manner of potato chips.
It’s that time of year again — deviled eggs weather is back. Picnics, now, are even plausible and get ready for lots of backyard barbecue smoke. Not that winter is terribly inappropriate for making one of my favorite (read: Cheap! Easy! Quick!) party snacks. But sometime hovering around Easter, when there’s not much else to play with other than chives, just seems more fit. Let the Devil in.