Vegetables

The Lucky Number Seven and Happiness

We all hear about how many servings of fruits and vegetables we should eat, ranging from the five-a-day of the USDA to healthy eating experts who nudge it up to 8 or 9. Too bad most Americans have a hard time getting up to five, unless you count french fries and...

Before Kale Stole the Spotlight, We Loved Broccoli

Kale. It's on t-shirts, it's a statement, it's a movement. Kale chips are hot, people are blending it into smoothies, juicing it, cutting edge restaurants are serving kale salads. Did you hear, kale has more iron per calorie than steak? Don't get me wrong, I love...

Fast and Tasty Sweet Corn Saute

It's that time of year. The sweet corn is ripe and ready, and time to feast. I've been enjoying the heck out of it, boiled and slathered, grilled, and my current fave, sauteed. I have decided that the cooking method that will heat up the kitchen the least is to cut...

Start Seeing Black Pepper!

Salt and pepper are ubiquitous, such a part of our eating culture that we don't really pay them much attention. It's a shame, though, if you have ignored black pepper. Especially if you are using that horrible old pre-ground pepper that has been sitting in the shaker...

Super-Fresh Carrots by the Bunch

I didn't have to go to Mexico to get a really, really good carrot, but that's what happened. In early June, I taught cooking classes at the paradise that is the Rancho La Puerta Spa, and I was enlightened by a bite of a humble carrot. You see, at every cooking class...

Ripe, a Beautiful Journey into Vegetable Paradise

Those of you who buy and use cookbooks may already have suspected this, but we cookbook authors are an odd lot. Our passion for food leads us away from the sociable table and the friendly farmers market to the confinement of the testing kitchen and the computer room,...

We’re All Irish On St Patrick’s Day

First things first, I'm not Irish. I have some Scottish blood mixed with my all-American mutt lineage, which may make me a stone's throw from it. But when St Paddy's Day rolls around, we can all be Irish for a day. The idea of a simple, rustic cuisine based on local,...

The Secret Ingredient for Satisfying Vegan Food Is….

Today I wanted to touch on a secret weapon in the vegan and veg cooking arsenal. And that is smoke. In my book and classes, I often talk about using umami to give meatless foods a sensation of meatiness. Umami is abundant in animal proteins, but it can also be found...

In Defense of the Humble Spud

Potatoes have been a popular food for centuries, one of those elemental ingredients that can be cheap food for the masses one day, then whipped or turned into an haute gourmet masterpiece the next. These culinary chameleons originally flourished only in Peru, where...

Old- School Italian Tradition Expressed in Fractals

I was rushing through my local supermarket the other day when I was struck by something beautiful. Here in the depths of winter, we are surrounded by grey snow and greyer skies, so the occasional splash of color seems to waken something primal. There on a display...

King Kabocha

When Fall weather starts blowing in, signaling the icy times to come, there is one consolation. Beautiful sweet winter squashes start piling up at the market, where we can pick from an astonishing array of shapes, sizes and colors. The colossal Hubbard dwarfs the...

Local Exotica:Yard Long Beans go Italian

A great resource that we have at our markets in the Twin Cities is the Hmong growers. Every farmers market has several of these dedicated and hard working farmers. They grow everything from beets to watermelon. But what gets my culinary juices flowing is all the Asian...

Winter Blues? Feed Your Brain with the Mediterranean Diet

We know the Mediterranean Diet is good for your heart, but a recent study has found that it is also good for your mood. In a Spanish study conducted at the University of Navarra, researchers found that the more closely people followed a true Med diet, the lower their...