Chowder is one of America’s great culinary contributions: a hearty one-pot meal that you can customize to your stomach’s delight. While many chowders sprang out of a seafood tradition (think Manhattan and Boston clam chowders), there are also vegetable-based versions. I created this one to make use of plentiful summer crops like corn and tomatoes [...]
I can’t be sure about this, but I’m guessing Italian panzanella sprang out of that greatest of all culinary traditions: using up the leftovers. After all, who hasn’t grown up hearing “waste not, want not”? The original Tuscan recipe calls for making a caprese salad — tomatoes, basil, fresh mozzarella, red wine or balsamic vinegar, [...]
Cabbages aren’t exactly the hottest item on the vegetable menu: they don’t have the slim elegance of a green bean or the curvy voluptuousness of an eggplant. From Sauerkraut to Asian cabbage-parcel soups, however, they do feature prominently in most world cuisines. (To achieve the latter, stuff a leaf, tie it off with chives, and [...]
This leafy green herb is just as at home in Latin America as it is in Southeast Asia–from salsa and guacamole to dal and curry, cilantro takes center stage. It is, in fact, the world’s most-widely-consumed fresh herb.
Many people know cilantro by its other names–Chinese parsley or Mexican parsley–but not many people realize that cilantro [...]
Continue reading about Cilantro–Bold, Flavorful, and Versatile
This false relative of parsley–sometimes called Chinese parsley–is the world’s most-widely consumed fresh herb. Cilantro is used extensively in Indian, Mexican, Chinese, Southeast Asian, and Middle Eastern cooking. Culantro, a closely-related plant, is native to Latin American and the Caribbean and is used often in Puerto Rican and Cuban cuisine.
Traditional salsa, salsa verde, the Cuban [...]
