The way I see it, if you can make something healthier, why not try? And see how you like it — or not — afterwards? Does that mean that I’m a fat-phobe counting my calories and hoping to become stick-thin? No. Does it mean that I’m into the hippie scene and drink wheatgrass just to fit in? Nah. Does it mean that when I find a dish or technique that I like, try to improve upon it in little ways, … Read More
Covered in grime, knobby as a goblin, and incredibly fibrous and tough, celery root deserves a place in the “Now who’d have thought to eat that first?” category of foods. But perhaps once one was sliced into, and its gruff shade gave way to a moon-like pallor, and a deliciously fresh scent was released; that may have been enough to compel one. And since then, many have done much to showcase the unlikely edible’s charms. Like slicing the root finely, … Read More
Whisk, ladle, sizzle, and flip. These four steps epitomized the quick weeknight dinner for me during a certain time, when all I wanted to eat were Korean-style pancakes stuffed with fresh vegetables and anything-goes in the fridge. Those, and dunk — the sound of soy sauce soaking up the tip of one of them before it crunched in my mouth. It was certainly quicker to make than fried rice or noodles, another practical way to toss in any number of … Read More
I had guests over for dinner last weekend and came up with a five-person entree on the fly. I’d zoomed through the Greenmarket, picking up a pint of multi-colored cherry tomatoes, a firm eggplant, and a couple small, pattypan squashes. These all went into a pasta with a hearty portion of Italian sausage from Flying Pigs Farm for the meat-eaters in the crowd. We all loved it. Loved how the dish was colorfully studded with well-sized chunks ‘o stuff. Loved … Read More
The most enjoyable aspects of Vietnamese summer rolls are their coolness, contrast of textures, and copious fresh herbs. This suits us most in mid-to-late summer, when herbs are taking over the garden, humidity reigns, and late-season rain and tropical storms can feel like a monsoon. So take it from the Vietnamese, and have something cold and refreshing to keep you awake.
Here’s one way to eliminate fattening nuts from your salad: dry-toast a whole grain to toss in. You’ll still get a similarly satisfying flavor and the energy-packing proteins and fullness. But with more fiber, and less fat.
They say shakshouka, a common Israeli breakfast dish, is difficult or taxing to make, or that canned tomatoes are the best option to create a thick and savory sauce. But it was the first thing I could think of to whip up when I could find little else but ripe tomatoes and fresh eggs in the icebox one morning last week. I don’t mean that in a nostalgic way, using the word, “icebox” — for the past couple weeks, I’ve … Read More
Big, floppy discs of eggplant begone. Sad, soggy flaps of squash stay away. It’s summer, and there’s so many types and sizes of seasonal produce about, why not grab all the good ones instead? Like these tiny, tender, baby eggplants and pattypan squash, a fun change of pace within their familiar family of plants.
We’re not in Kansas anymore… if you can equate that with “home” in any case. Driving up and down the steep, scary hills of San Francisco in a borrowed car, I’ve actually passed a road called Kansas St. but none named after New York. It’s good to get away. I’ve taken off for the West Coast, leaving my apartment to a friend and the garden in good hands, to sink into a different vibe. This is my first report from … Read More
Perhaps you’ve tried one or another of these cold side dishes at Japanese restaurants: slips of seaweed dressed in a sweet sesame dressing, or crisp-tender green beans tossed in a savory, miso-based sauce. Well, I decided to put one and two together, with a fresh clutch of not-so-green beans from the market.