Isn’t it beautiful?

Romanesco looks like it’s been sculpted by an artist. It’s a member of the cruciferous vegetables family (Brassicaceae) that includes broccoli and cauliflower, among others. If it seems exotic, that’s because we rarely find it in U.S. markets. But romanesco grown in California is in season now.

In the U.S., it’s also called broccoflower, Roman broccoli, romanesco broccoli, romanesque cabbage and romanesque cauliflower. So is it broccoli or cauliflower? Actually, it’s neither.

Remember high school botany taxonomy: kingdom, order, family, genus, species and sometimes, subspecies?

 
So the answer is: romanesco is neither broccoli nor cauliflower; it is its own cultivar. While you’ll see it called broccoli or cauliflower, you now know better.

Botanists believe that Italian farmers in the 16th century developed romanesco through cross-breeding. It was initially called broccolo romanesco.

As with cauliflower or broccoli, the pointy “florets” (often called fractals after fractal art) that comprise the head are of varying sizes. They are actually individual buds of the plant’s flower.

Romanesco tastes more like cauliflower, with a nutty, earthy flavor nuance and a crunchier texture.

It is about the same size of a regular head of cauliflower. There is also a smaller variety, which is about half the size. The pale green shade keeps its color through cooking.

[2] Cooked romanesco florets (photo © Grub Market).

Romanesco can be served raw, lightly cooked, or cooked through, and can be substituted in any recipe calling for cauliflower or broccoli.

It’s a shame to destroy the architecture by dicing or puréeing.

We wouldn’t want to turn it into soup, for example, when we could use regular cauliflower.

Instead, consider:

This recipe is from Mariquita Farm of Watsonville, California (alas, now closed), which grew romanesco for many years.
Ingredients

 
Preparation

1. LIGHTLY STEAM the florets to desired consistency. While you can use them raw, a blanching or light steaming makes the texture more uniform with the other ingredients.

2. TOSS with the other ingredients and the vinaigrette, taking care not to damage the pointy “fractals.” Serve chilled or at room temperature.
 
 
RECIPE #2: LEMON VINAIGRETTE

Ingredients

 
Preparation

1. WHISK together the lemon juice, zest, mustard, sugar and salt in a small bowl. Add the olive oil in a slow stream, whisking constantly until the dressing is well blended.

2. TASTE and season with additional salt and pepper as desired. Drizzle over the salad and toss to coat thoroughly.
 
 
WHY ARE CRUCIFEROUS VEGETABLES SO GOOD FOR YOU?

The Brassicaceae family of vegetables contains powerful antioxidants that prevent the build-up of free radicals, atoms with unpaired electrons in the body that are destructive, engendering disease.

Along with their nutritional elements, cruciferous vegetables aid with alkalinization (making the body less acidic), bone health, cancer prevention, cholesterol reduction and detoxification (neutralization and elimination of unwanted contaminants).

The high fiber content aids in digestion, heart health, lowering blood sugar, reducing allergy reactions and inflammation, and more.
 
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*Other members of Brassicaceae belong to a different genus. These include arugula, bok choy, Chinese cabbage, cress, daikon, horseradish, mizuna, radish, rutabaga, tatsoi and wasabi.
  

Alas, the company discontinued the product, and it took until 2014 for another commercial brand to come our way.

World Waters debuted its WTRMLN WTR (someone’s idea—not ours—of a clever way to spell “Watermelon Water”). The product was named “Best Juice” at the recent BevNET Best of 2014 Awards.

WTRMLN WTR is an all natural cold-pressed watermelon water that is more than refreshing: It’s packed with electrolytes (the same amount as coconut water and six times the electrolytes of sports drinks) and L-citrulline, a powerful amino acid that aids in workout performance and muscle recovery. Vitamin C and lycopene contribute antioxidant and anti-inflammatory health benefits.

There’s no added sugar. The product is certified kosher by OU.

WTRMLN WTR is a pleasant departure from the never-ending stream of coconut waters we are pitched.

The line debuted New York, New Jersey, Connecticut and Los Angeles, expanding to San Francisco and other areas this year.

So is it as heavenly as Sundia’s version? Not to us: It tastes more “green,” which may or may not be due to the varying sweetness levels of watermelon, or the fact that watermelon rind is pressed along with the flesh.

But it’s still grab-and-go watermelon juice. If your only other option is to juice your own, WTRMLN WTR is a great choice.

Discover more at WTRMLNWTR.com.
  

[2] How about some dessert? Just pour cream over any sliced fruit or berries—or on cooked fruit like baked apples and compote (photo © Spache The Spatula).

[3] Butter + Milk = Heavy Cream (photo © Siberkorn | Dreamstime).

[4] Whip it into a dessert topping (photo © King Arthur Baking).

[5] Salted caramel hot chocolate with lots of whipped cream (photo © Starbucks).

Here’s a fun kitchen trick. Say you need some heavy cream for a recipe (or even a cup of coffee), but have none.

If you have whole milk and unsalted butter, you can combine them to make cream. The difference between milk and cream is the amount of butterfat. The butter, which is at least butterfat, supplies what the milk lacks.

This recipe makes heavy cream, approximately 36% butterfat.

> The butterfat content of all dairy products is below.

> The history of cream and the different types of cream: a photo glossary.

> The year’s 16+ milk and cream holidays.
 
 
HOW TO MAKE HEAVY CREAM AT HOME

Ingredients For 1 Cup

 
Preparation

1. MELT the butter in the microwave or on the stove top.

2. PLACE in a mixing bowl with the milk.

3. BLEND with electric beaters or an immersion blender.

It’s that simple!
 
 
BUTTERFAT CONTENT

Butterfat, also called milkfat, is the fatty portion of milk. The components of milk include:

 
The USDA imposes federal standards for the minimum butterfat content of commercial dairy products. Here are the standards:
 
 
BUTTERFAT CONTENT OF BUTTER

 
BUTTERFAT CONTENT OF CREAM

 
BUTTERFAT CONTENT OF MILK

 
BUTTERFAT CONTENT OF CHEESE

 
BUTTERFAT CONTENT OF FROZEN DESSERTS

 
 
 
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*For whipped cream, the higher the fat content, the thicker the cream is, and the easier it is to whip into stiff peaks. Higher fat cream is also more resistant to curdling, and thus a better choice for soups and sauces.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[2] Zucchini and yellow squash, summer delights (photo © Good Eggs).

[3] A trick to remove fresh corn kernels from the cob: Stick the cob in a Bundt pan (photo © Hidden Valley).

[4] Vidalia onions are naturally sweet. Here’s more about them (photo © Vidalia Onions | Facebook).

[5] Whether it’s generic Parmesan or Italian Parmigiano-Reggiano (the differences), the cheese tastes so much better when it’s freshly-grated (photo © London Deposit | Panther Media).

So it’s a short leap to substitute vegetables for the fruit and have a delicious savory cobbler.

You don’t have to wait for the warm weather to make this Summer Squash Cobbler. It makes a great side dish for a weekday family meal or a large gathering. You can add optional chicken, ham, tofu, or other protein cubes.

In the original recipe, zucchini, yellow squash, and sweet summer corn are sautéed with onions and tossed with Parmesan cheese. You can substitute winter vegetables in the off-season.

This delicious filling is then topped with a layer of buttery cheddar and chive biscuits. Any leftovers are delicious the next day.

For this recipe, prep time is 30 minutes, and cook time is 1 hour, 10 minutes.

> The history of squash.

> The history of zucchini.

> The history of cobbler.

> The history of biscuits.

> Crisp, crumble, cobbler, betty, buckle, and more: the difference.

RECIPE: SUMMER SQUASH COBBLER

Ingredients For 8 Servings

For The Squash Mixture

• 5 cups chopped zucchini (bite size pieces)
• 5 cups chopped yellow squash (bite size pieces)
• 2 cups fresh corn kernels (you can substitute something else when corn is not in season—edamame, lima beans, peas, etc.)
• 3/4 cups chopped Vidalia or other sweet onion
• 4 tablespoons unsalted butter, plus extra for casserole pan
• 2 tablespoons chicken stock
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon coarse ground pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour
• Optional: 2 cups cubed ham or other protein

For The Biscuits

• 4 cups self-rising flour
• 1/8 teaspoon cayenne pepper
• 2 cups grated white cheddar cheese
• 8 tablespoons unsalted butter, cold
• 2 tablespoons chopped fresh chives
• 1-1/2 to 1-3/4 cups buttermilk

Preparation

1. PREHEAT oven to 400°degrees. Butter a 9×13 casserole dish. Set aside.

2. MELT melt 4 tablespoons of butter in a large nonstick skillet over medium heat. Add onions and cook, stirring frequently, until onions are soft. Raise heat to medium-high and add zucchini and yellow squash. Stirring constantly, cook the squash for 5 minutes.

2. ADD corn, chicken stock, lemon juice, salt, and pepper. Reduce heat to medium and cook vegetables, stirring frequently for 5 minutes. Remove vegetables from heat and let them cool to room temperature. While vegetables are cooling…

3. MAKE the biscuit dough. Place the self-rising flour in a large bowl. Add the cayenne pepper. Stir until the flour mixture is well blended. Cut cold butter into 16 pieces and add to the flour mixture. Using a pastry blender or two forks, cut the butter into the flour until it resembles a coarse meal. Add the grated cheese and chives to the flour mixture and stir until well-mixed.

4. MAKE a well in the center of the flour. Add 1-1/2 cups of buttermilk and pull the flour from the sides of the bowl toward the center. Stir until the dough starts to form. If the mixture seems too dry, add additional buttermilk.

5. KNEAD the dough in the bowl for 2 or 3 turns until a ball forms. Remove dough from the bowl and place on a floured surface. Pat dough out into a rectangle that is about 1/2-inch thick. Let the dough rest for a moment while preparing cobbler filling.

6. MIX the Parmesan cheese and flour together in a small bowl. Add the Parmesan mixture to the cooled squash mixture and stir to blend. Empty the squash filling into the prepared casserole pan, smoothing it into even layer.

7. CUT the biscuit dough into circles. Place the biscuits on the surface of the squash so that the edges of the biscuits are just touching each other.

8. BAKE the cobbler at 400°F for 15 minutes. Reduce the heat to 350°F and continue baking for 20 to 30 minutes, until the squash is soft. Cover the top of the cobbler with foil if the biscuits begin to brown too much.

9. REMOVE the casserole from the oven and let cool for 10 minutes. Serve.

For more than 15 years, the magazine Flavor & The Menu has been the trusted authority on flavor trends for food and beverage menu developers. Here’s their list of 10 items from around the world that are “primed for carrying a new wave of global flavors” in 2015.

You don’t have to wait for your local restaurants to feature these foods. You can find recipes online and be the trendsetter in your area.

Bobo Chicken From China

Like food on a stick? Not to be confused with the Brazilian dish, Chicken Bobó, this spicy snack and street food comprises skewers of chicken, often with vegetables, are marinated in sauces teeming with Sichuan peppers, grilled, then served at room temperature. It can be plated at home without the skewers, with rice or noodle. Here’s more.
 
Causa From Peru

Love potatoes? This popular potato dish, served cold or room temperature, is composed of mashed potatoes, sometimes seasoned with lime, onion and chiles, stuffed with various ingredients, then formed into cakes or terrines. Here’s a recipe from PeruDelights.com.

This torta from Puebla, Mexico, is a sandwich on a brioche-like roll that is also called cemita. The sandwich is filled with avocado, meat (carnitas, beef Milanesa and pulled pork are popular) plus a fresh white cheese like panela. Here’s a recipe.

Feijoada From Brazil

If there’s a Brazilian restaurant in your area, it most likely serves feijoada, pronounced fay-ZHWAH-dah. The national dish of Brazil is a rich, smoky stew of black beans, salted pork, bacon, smoked pork ribs, sausage and jerked beef. It’s a one-bowl, comfort-food meal. You can make it at home and serve with sides like fried plantains, hot pepper sauce, pork rinds and stewed greens. Here’s a recipe.
 
Medianoche From Cuba

A variation of the popular Cubano pork sandwich, the Medianoche (which means “midnight,” as it was a snack that followed a night of dancing) switches out the crusty French bread for a soft, sweet, yellow egg dough bread. It’s often smaller than the typical Cuban sandwich. It’s easy to make: Just combine roast pork, ham, Swiss cheese, sliced pickles and mustard on sweet Cuban bread (no lettuce, no tomato, no mayo!). Here’s the recipe.

These savory pancakes are typically made with white flour, grated yam and dashi. Toppings and batters can vary but generally stay on the savory side. Examples include shrimp, green onion and pickled vegetables. The name is a combination of okonomi, “what you like” or “what you want” and yaki, meaning grilled or cooked. Here’s a recipe.
 
Paratha From India

Available at any Indian restaurant, this unleavened flatbread from India is traditionally pan-fried. It can be eaten plain, like any flatbread; but it is popularly turned into the Indian version of a knish, filled with boiled potatoes, vegetables, radishes or paneer cheese. Crisp, flaky and endlessly customizable, here’s a recipe.
 
Piada From Italy

Also called piadina, this Italian street food, originally from the Emilia-Romagna region, is a thin flatbread that serves as a wrap for fillings: cheeses, cold cuts and vegetables as well as with sweet fillings such as jam or Nutella. Here’s a recipe.

Popiah From Malaysia

Malaysia’s answer to the fresh spring roll, the popiah has a thin wrapping, often made with tapioca flour and egg, that is rolled around a variety fillings (shrimp, jicama and fried shallots are popular). Dipping sauces range from sweet to spicy to savory. In mainland China, Singapore, Malaysia and Taiwan there are home-based popiah parties, where the ingredients are laid out and guests roll their own popiah to their own personal liking. Spring roll lovers: This one’s for you. Here’s a recipe.
 
Simit From Turkey

A kind of Turkish sesame bagel—but so much more intensely sesame—the simit is a ring of chewy dough that’s perfect for breakfast. In Turkey, it’s purchased as a street food on the way to work or during the day as a snack bread. In the U.S., it’s been turned into a base for sandwiches (see our simit article and the difference between simits and bagels). Here’s a recipe.

Here’s the full article, with many more ideas on how to enjoy these global delights.