If you’ve ever planted zucchinis in your garden, you know what happens: they take over. In a good way. (Although I probably should have planted my corn and peppers a bit farther apart…) Since my fledgling zucchinis are offering a bounty of blossoms right now, I decided to see what I could do with them [...]
Despite their jewel-like colors and intriguing taste and texture, radishes really aren’t on the American gastronomic radar. Orange, red, purple, white; round, long, pear-shaped, icicle-shaped…we mostly ignore the lot of them. In Japanese cuisine, however, you’ll often come across the sharp and spicy daikon radish (if not in the main dish, often grated and served [...]
Palomino sauce is often overlooked in favor of its better-known cousins, marinara and bolognese. (Bolognese has meat; marinara does not.) Like those cousins, palomino is tomato-based–in fact, it’s marinara with cream added–and can be served over pasta, chicken, and seafood. Here’s a lower-fat version of palomino: it’s made with goat milk instead of cream. Goat [...]
