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At this time of year, Brussels sprouts are in season and many people are debating how to prepare them for Thanksgiving. Our nana and aunt disagreed to the extent that each brought her preferred preparation (one a gratin laden with Gruyère and pancetta, one with a honey balsamic sauce). But you don’t have to cook…
Continue reading “TIP OF THE DAY: Uses For Raw Brussels Sprouts”
[1] Call it celeriac or celery root: It’s not a beauty, but you’ll be hooked by its delicious, distinctive flavor (photo © The Chef’s Garden_. [2] Use the tops as garnish and in salads, soup stocks and stir frys (photo © Good Eggs). If you were asked to name root vegetables, you probably would…
Continue reading “Celeriac, Celery Root, Knob Celery, A Root By Any Other Name…”
[1] Carrot tartare at 11 Madison Park, served in custom-designed platters (photo © Trip Advisor).
Fresh from California, sunchokes are in season. They’re typically harvested in the fall, around October, after the plant’s flowers have died back. Their flavor gets even better after a light frost. Their autumnal availability makes them a seasonal ingredient for many fall and winter holiday dishes. This brings us to the question: What are sunchokes?…
Continue reading “Sunchokes (Jerusalem Artichokes) Are In Season: Recipes & History”
Who doesn’t like to bite into a perfectly ripe pear, soft to the touch, dripping with juice? Whether in a packed lunch or as a grab-and-go snack, pears are one of the delights of fall. But pears don’t have to be ripe to be delicious. Hard pears can be baked, cooked (especially poached), even grated…
Continue reading “TIP OF THE DAY: Pears At Every Fall Meal”
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