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Admission: We are addicted to burrata, a filled ball of mozzarella. When we discovered it 20 years ago, it was only carried by a few U.S. cheese shops, in cities with direct flights from Italy, its place of origin. Today, America’s cheese makers are turning out their own burrata: just as creamy, milky and delicious…
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Idaho potatoes are not a variety of potato; the term refers to any potato grown in Idaho. Idaho became known for its quality potatoes thanks to a growing season of warm days and cool nights, plenty of mountain-fed irrigation and rich volcanic soil. These factors combine to give Idaho potatoes a unique texture and taste.…
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Putting our money where our mouth is, our follow-up to Make Cabbage The New Kale is this recipe for an alterntive to cole slaw. Instead of mayonnaise, it uses a vinaigrette flavored with lime juice and cumin. RECIPE: CABBAGE SLAW WITH CUMIN-LIME VINAIGRETTE Who needs mayonnaise? This cabbage slaw recipe, from Quinciple.com, is a fresh…
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[1] Familiar green cabbage (photos #1, #2, and #4 © Good Eggs). [2] The equally familiar red cabbage. [3] Less often found: Savoy, the prettiest cabbage (photo © Monika Grabowska | Unsplash). [4] A Chinese cooking staple: bok choy. [5] Napa or Chinese cabbage (photo © MG Produce). St. Patrick’s Day evokes corned beef…
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Eggplant and tomato dishes have found their way into world cuisines: ratatouille and tian in France; caponata from Sicily; Middle Eastern eggplant, tomato and chickpea casserole; among so many others. In this recipe, Maya Kaimal, the doyenne of fine prepared Indian foods in the U.S., adds layers of flavor with Indian spices. Slices of fried…
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