Always on the hunt for unusual vegetables, I scooped up these Chinese long beans (aka yardlong beans, long-podded cowpeas, snake beans or asparagus beans) last weekend at my local farmers’ market. They hold up well to cooking, that is, the beans don’t get soft and mushy, and retain a good amount of al dente-ness, which … Continue Reading
In late-spring (right about now), garlic scapes, the thin, curly, bright green stalks that grow (above ground) from the bulbs of hardneck garlic plants, are plentiful at farmers’ markets. The scapes are cut off/removed to allow more of the plant’s resources to stay focused within the garlic bulb (i.e., to grow into what we know … Continue Reading
April showers bring May (chive blossom) flowers. Or something like that. Come spring, I’m completely obsessed with chive blossoms. I love to sprinkle them over just about everything — salads, soups/stews, pasta, risotto, you name it. They have a mild onion-y flavor and add a vibrant pop of purple to a myriad of dishes. With … Continue Reading
So I had made a batch of preserved lemons a few months back and ever since have been contemplating what to do with them? Any suggestions?? You would think if one was going to go through all the trouble of preserving lemons, they would have a plan in mind for them. Alas, I did not. … Continue Reading
I can’t take credit for today’s creation, as there’s nothing new about falafel or, for that matter, falafel waffle. Nonetheless, I happen to be a big fan of falafel. The best falafel, no doubt, is one that is made-to-order. The falafels come fresh out of the deep fryer, piping hot, crispy on the outside, moist and … Continue Reading
