Polenta that makes the most of August.Read More »
Articles Tagged “special diets”
This week we're celebrating stone fruit -- any fruit with a fleshy exterior surrounding a shell that harbors a fruit seed. Does that sound complicated? Just think of peaches, apricots, plums, and nectarines: delicious flesh on the outside, hard pit on the inside, tiny seed inside of that. (Cherries, which we got down and dirty with last week, are also technically stone fruit!)Read More »
Gena gives tips and menu ideas for entertaining a vegan friend, and also introduces Penne with Sweet Summer Vegetables, Pine Nuts, and Herbs.
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Cherries, whether sweet or sour, are as cute as they are versatile. They play well with booze (Merrill likes to soak them in liqueur), they skew savory when paired with duck breast, and for hot summer days, nothing is better than a cherry snow cone. Today we're discussing cherries, stem to pit -- everyone's favorite tiny stone fruit.Read More »
Garlic is a funny -- and extremely versatile -- plant: it's planted in the late fall, after most other plants are done for the season, and sleeps all winter long before sprouting come springtime. The bulbs aren't ready to harvest until summer -- and even then they need a weeks-long curing period to dry them out for long-term storage. Fortunately, there are other ways to get your garlic fix in spring and early summer. Young garlic is one -- the bulbs are soft, mild, and not yet hardened into cloves -- and garlic scapes are another.Read More »
Peas! Today we're talking about peas, which are so ubiquitous as a readily-available frozen food that it's almost hard to remember that they are fleetingly in season come early summer. There are three major varieties of peas, and we'll be talking about them separately: shelling peas (also called English peas or garden peas), snow peas, and snap peas.Read More »
Merrill walks us through the sometimes elusive exercise of making a recipe one's own.Read More »
Fava beans aren't afraid to give you a hard time -- what other vegetable needs to be shelled twice? But they're worth it. Their intensely green pods are used in spring dishes all over the Mediterranean world, from Italy (in the spring stew la vignarola) to Iran (blanched and tossed with angelica). FOOD52er innoabrd's Besara -- think of it as Egyptian hummus -- is another classic preparation.
As you blanch and peel your fava beans to tender perfection, here's more about them, both inside and out.Read More »