As already mentioned in my previous post, I love pineapples. (When I was attending a Spanish-language school in Costa Rica, our chosen names were a combination of our favorite fruit + our favorite color. That made me Piña Violeta, or “purple pineapple.”) Most of the time, I cut up a fresh pineapple and eat it; [...]
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 [...]
