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Most people think of gumbo as a soup or stew from Louisiana, typically made with chicken or shellfish, Andouille sausage, bell peppers, celery, and onions, and thickened with okra pods. But in the beginning, “gumbo” was simply the word for okra in the African Bantu language. Okra came to America with the slave trade and…
Continue reading “TIP OF THE DAY: Okra’s In Season, What Should You Cook?”
Tomatoes are the second most widely consumed vegetable in the U.S., after potatoes. That’s not all sliced tomatoes, mind you, but tomato sauce on pasta and pizza, tomatoes in ketchup and salad. According to the USDA, Americans consumed 31.1 pounds of tomatoes per capita in 2013, 59% of them in canned form (much of which,…
Continue reading “TIP OF THE DAY: Make A Savory Tomato Pie Or Tart”
From our friends at Good Eggs in San Francisco, here’s how to enjoy cherry tomatoes when the tomatoes are at their sweetest and the prices are at their lowest. Slow-roast them and all of that rich, summer tomato sweetness will get concentrated into each bite. Buy two or three times as many as you need…
Continue reading “TIP OF THE DAY: Slow Roasted Cherry Tomatoes”
For years we have been enjoying the Burger Salad at Five Napkin Burger in New York City. It’s evolved over time, but initially consisted of a big bowl of beautifully arranged baby greens and colorful veggie complements, in a perfect vinaigrette. Atop was a plump burger: beef, salmon, turkey, veggie or a solid piece of…
Continue reading “TIP OF THE DAY: Burger Salad & Salad Burger”
Ways to use salsa verde and a recipe. Plus the difference between tomatillos and tomatoes.
