Articles Tagged “green”
We're all about St. Patrick's Day: the soda bread, the potatoes, the corned beef and cabbage.
We just can't get behind the green beer.Read More »
The word of the day this week? Bread. From buns to brioche, we were busy mixing and kneading and eating all day; let's just say we kept Amanda's toaster busy and our bellies full.Read More »
Nicholas has a strategy for easing his kids into the spicy stuff. Or not.Read More »
Jenny says: make time for these green beans.Read More »
Cabbage gets frisky.Read More »
The simplest lentil salad that just might ruin you for other recipes.
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Jenny's found a new baked good to show gratitude with.Read More »
We might as well just say it: kohlrabi is a little weird. The name literally means "cabbage turnip" in German (makes sense, right?), and they're as common as cabbages and turnips themselves in Eastern Europe, where they've been around for centuries. Stateside, though, they're a little more unusual -- "you'd think it had just landed on earth," Elizabeth Scneider says in Uncommon Fruits & Vegetables: A Commonsense Guide -- so farmers' markets and CSA boxes are your best bet for the hardy, prolific stems.Read More »
Today we're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families -- arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae -- but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and they're all hardier than the fragile salad greens of spring.
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