While Americans tend to think of bamboo in terms of couches and chairs, Asian cultures view it as food: tender, young bamboo shoots make tasty additions to curries and stir-frys. While they aren’t captivating on their own–they have a starchy, rather bland flavor (like potatoes)–they pair nicely with everything from mushrooms to meat. And since [...]
While frosting can be a delightful addition to a cake, it can also weigh down a cake’s delicate flavor and texture. That’s why I prefer to use full-fat Greek yogurt–not only is it much lighter than buttercream, it’s much more versatile. In this example, I topped Death by Chocolate with a dollop of yogurt, a [...]
Whether it’s cheese and potatoes or shrimp and onions–or anything else you can think of–every culture has its version of dumplings. In the States, we’re accustomed to sweet dumplings for dessert, but in other areas of the world, stuffed doughs are often savory. These Indian samosas, for example, consist of whole-wheat dough filled with finely-diced [...]
Others may disagree, but to me, pizza has three basic components: a base, toppings (including sauce), and cheese. This leaves a lot of room for creative interpretation…and also means that you always have pizza makings in your fridge! The next time you get the urge for something hot and stringy, why not try inventing a [...]
Tomatillos look like a cross between a green tomato and a Cape gooseberry, which isn’t surprising since they taste rather like the former and are directly related to the latter. (The main differences being Cape gooseberries are orange, about one-third of the size of a tomatillo, and are classified as a fruit.) Like the Capes, [...]
Whenever I indulge in grocery shopping (for a foodie like me, doing so really is an indulgence and not a chore), I like to talk to random strangers: fellow shoppers, butchers, cheese mongers, the store employees who are arranging the fresh produce, the ones who are doing cooking demos and taste offerings. You never know [...]
In honor of Valentine’s Day, I thought I’d write about hearts. Specifically, artichoke hearts.
From a visual standpoint, no other vegetable is as intriguing and layered as a fresh artichoke–not even onions have more layers. Artichokes also possess an unusual, almost-sweet taste, one that hovers at the edge of your tongue and challenges you to define [...]
Greek yogurt–thick and rich and consisting simply of milk, cream and cultures–is a staple in my refrigerator. Not only is it a fantastic stand-in for sour cream, if you want fruity yogurt, you’re far better off blending your own by adding fresh fruit to Greek yogurt than buying any of the commercially-prepared fruity yogurts. The [...]
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Eggs used to be one of the bad guys–remember the days of Egg Beaters? Omelettes made with only the egg whites? For a while, it seemed like anyone foolish enough to eat the yolk was asking for a coronary incident.
More-knowledgeable heads have prevailed, though, and current research indicates that very few of us have cholesterol [...]
Celery root–or celeriac, as it’s sometimes called–is a type of celery cultivated specifically for its root. Though the stalk is edible and tastes a bit like the celery we’re accustomed to, the true appeal of celeriac lies underground. Due to its irregular surface, the knotted, knobbly root can be a bit tricky to [...]
