Fresh Vegetables Artichokes Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam and serve with browned butter and vinaigrette for dipping. Arugula Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits Read on!
I have a confession to make . . . my kitchen is filled with processed food. Pancake mix, frozen waffles, canned chicken broth, prepared breadcrumbs, canned tomatoes, frozen vegetables, and all manner of little jars and bags of “flavor enhancers.” Read on!
A business partnership is sometimes more like a marriage. It’s good to take a step back every now and then and remember what brought you together in the first place. Twice yesterday, I was asked “How did you get into Read on!
Big birds are for celebrations. Medium birds are for everyday. And tiny birds are for everyday celebrations. I’m not sure why quail seem so exotic–they’re tasty, versatile and cook quickly & easily. No one has to argue over who gets Read on!
My grandmother, a staunch conservationist and environmentalist way before it was cool, was also the most frugal person I ever knew. Famous for birthday cards that didn’t open–“Happy Birthday to a Girl Who’s . . . “–once you tear the Read on!
Late spring, 1981. Sitting on the side of the pool at the YMCA, the sound of distant thunder in the background, whispering through gritted teeth, “Please don’t rain, please don’t rain, please, please don’t rain.” The skies grew darker with Read on!
1/4 cup medium-grind bulgur wheat (can substitute grated squash) 1 pound ground lamb 1 small onion, chopped 2 cloves garlic, minced 1 tablespoon ground cumin 1/4 cup chopped fresh mint Salt and ground black pepper 2 tablespoons olive oil, more Read on!
* 5 tablespoons extra-virgin olive oil, divided * 3 garlic cloves, thinly sliced * 1/4 teaspoon dried crushed red pepper * 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about Read on!