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Even when nature isn’t in full bloom, you can add interest to meals by seeking out less ordinary versions of conventional foods. All you have to do is look for them—at specialty produce stores, farmers markets and online (check out Melissas.com and OmahaSteaks.com, among others). What will you find? The bounty varies by region, but…
Continue reading “TIP OF THE DAY: Roots & Shoots”
As part of our Winter Vegetable Doldrums Series, today’s focus is the black radish*, Raphanus sativus niger. It’s a member of the anti-carcinogenic Brassica family of cruciferous† vegetables. Available year round, black radishes peak in winter and early spring. Significantly larger than traditional radishes, it average threes to four inches in diameter or length, and…
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Here’s some food fun that was created at the 2014 Roots Conference held by the Culinary Vegetable Institute. In Project Carrot, gifted chefs took a look at the under-utilized yet extremely versatile carrot, creating everything from cocktails to Carrot Rigatoni with Carrot Bolognese. While this photo looks like pasta, it is trompe l’oeil: What looks…
Continue reading “FOOD FUN: Carrots & Peas”
You may be chomping at the bit for the first spring vegetables to arrive in the market (we’re waiting for asparagus and ramps). But until then, there is veggie excitement to be had; and we’ll be talking about them for the next two days. Mushrooms offer flavorful excitement, and are a cook’s delight: They absorb…
Continue reading “TIP OF THE DAY: Mushroom Salad”
Build a vegetable “raft” to make a serving of plain grilled or sautéed protein look like fancy restaurant fare. This chef’s trick makes it easy to add glamor to a piece of cooked protein—beef, fish, lamb, pork, poultry, tofu. Not to mention, it gets people to eat more veggies! Here, branzino in padella (branzino cooked…
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