When early spring (finally) rolls around, I’m yearning for those highly anticipated spring vegetables — ramps, fiddleheads, peas, asparagus, artichokes, leeks, spring onions, green garlic, etc. However, we’re still a few weeks out, at least here in my neck of the woods — the Mid-Atlantic, East Coast that is. Snagged some spring radishes, even though … Continue Reading
I love discovering new and interesting ingredients, seeking out the less than usual. I crave diversity. I often see comments (in the context of cookbook reviews) that a given cookbook had too many odd/unusual or hard to find ingredients. Fair enough. On the other hand, ‘odd’ is a bit subjective. I guess there’s a fine line, … Continue Reading
This is a simple little salad that I was turned on to a few weeks ago at a Japanese restaurant in Brooklyn, NY. By looks alone, it — kinpira gobo (braised burdock root) — might not seem all that impressive. However, there’s more to this salad than meets the eye. Let your taste buds be the … Continue Reading
I’ve eaten quite a few eggs over the past few weeks, as I’ve set out to learn how to properly cook an omelet. It’s harder than it looks. There’s a fine line between light and fluffy and overcooked and rubbery. But, the only way to master something is to practice, practice, practice. After watching … Continue Reading
Blood oranges have a relatively short window. So, when they made their annual appearance, I immediately snatched up a basketful. Blood oranges look unassuming enough from the outside. Their skin, not much different from a typical ‘orange’ orange, with flecks of deep orangy-red. However, when you slice open a blood orange, pizazz…the most vibrant … Continue Reading
