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Wild nettles. Photo courtesy Good Eggs | San Francisco. If you like to scour farmers markets looking for rare seasonal delicacies, keep an eye out for stinging nettles, Urtica dioica. Now there’s a name that can get the juices flowing—or not. Some varieties have no sting or burn*; those that do can be neutralized…
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A classic bowl of mussels. Photo courtesy Duplex On Third | Los Angeles. Recently we joined a group for dinner at a French bistro. Others dug into rilletes and onion soup hidden under a heavy layer of Gruyère, cassoulet and steak frites. We, still feeling guilty about all the Easter candy consumed pre- and…
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Fried rice is a typically made from leftover steamed rice, stir-fried in a wok with leftover vegetables and meats. This leads to countless variations, not just in China but throughout the Pacific Rim. There’s American fried rice (with sliced hot dogs, popular in Thailand), curry fried rice, Filipino garlic fried rice, Indonesian fried rice (nasi…
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By the time it gets to market, the leaves (which are mildly toxic) are typically cut off rhubarb, and only the stalks are sold. Rhubarb looks like pink celery, but it isn’t related. Photo courtesy OurOhio.com. Spring is rhubarb season. It parallels asparagus season, available fresh for just three months a year—April through June.…
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It’s asparagus season: The bright green stalks are at their freshest, most flavorful and affordable. In addition to the familiar green, look for purple and white asparagus. In the April-June window of fresh American-grown asparagus, you can simply steam fresh stalks to al dente—so tasty they don’t even require butter or lemon mayonnaise. Low in…
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