Articles Tagged “ET”

Down & Dirty

Endive: The Twice-Grown Diva

By • March 15, 2013 • 7 Comments

Endive2

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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Down & Dirty

Fennel

By • March 8, 2013 • 13 Comments

Fennel

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

This week we’ve got fronds on the brain. We’ll go over what to look for when selecting fennel, how to store it, and how to use every part of the plant from (1)bulb to (2)stalk to (3)fronds -- and more! Licorice haters fear not, there might be hope for you and fennel yet.

 

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Down & Dirty

Purple Carrots

By • March 1, 2013 • 15 Comments

Food52_02-27-13-6250

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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