Down & Dirty Articles

Broccoli Rabe: Bitterly Delicious

By • March 22, 2013 • 6 Comments

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Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.

1. Yellow leaves or flowers? Take a pass in favor of better, greener options
2. Does the thought of eating broccoli rabe leave you with a bitter taste in your mouth? We have ways to help.
3. Trim here and get cooking. Get ideas for every day of the week!

 

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Endive: The Twice-Grown Diva

By • March 15, 2013 • 7 Comments

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Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.

  1. Remove endive’s core if you'll be eating it raw -- read why below.
  2. Endive’s sturdy cupped leaves are the perfect edible spoon. Get ready to dip!
  3. Look for spears that are mostly milky white with pale yellow-green tips.
  4. The ghost arrow: we bet you want to learn how to really pronounce these beauties, right? Look here.

Endive is one of the classiest vegetables we know, with a fussy reputation well-earned -- after all, how many vegetables do you know that need to be grown twice before harvesting? It's a bit of a diva, yes, but that doesn’t mean it shouldn’t earn a spot in your kitchen.

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Purple Carrots

By • March 1, 2013 • 15 Comments

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Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.

Today: A carrot of a different color, plus how to use them, where to find them -- and how to store them once you do.

Carrots are an underrated bunch. There might even be a mostly full package of them languishing in the crisper drawer of your fridge right now. We get it, you bought a bagful for a mirepoix and then neglected the rest, so they were left to wither away.

That wouldn’t have happened if they were purple. 


 

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Down & Dirty: Citrus

By • February 15, 2013 • 15 Comments

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Citrus are winter's glory, the bright spot of sunshine amongst a cellar's worth of dirt-covered root vegetables. There's a fantastically wide array of them, too -- so many that we're taking two weeks to cover them all. Stay tuned for tiny citrus next Friday, because today it's all about the big guns: orange clones, grapefruit's meaty predecessor, hard-to-find Bergamot, and everything in between. (Bonus points if you correctly identify all 8 varieties in the above photo. No peeking!)

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