- October 9, 2006
- Purple Eggplant
Although it’s virtually fat-free and low in calories, when cooked in oil, eggplant absorbs fat like a sumo wrestler at an all-you-can-eat buffet. Which might explain why we find it so delicious.
- October 2, 2006
- Black Mint
Black mint isn’t an herb gone goth, but rather a type of peppermint that’s commonly used for tea and actually turns out to have more of a dark-purplish or brownish cast around the stem.
- September 25, 2006
- Hatch Chile Peppers
Gilroy has its garlic and Castroville its artichokes, but no one stakes a stronger claim to green chile peppers than Hatch, New Mexico, the self-proclaimed Chile Capital of the World.
- September 18, 2006
- Romano Beans
The broad, flat, edible-pod Romano bean is also known as an Italian green bean, and as such, it’s often subjected to the thorough cooking Italians favor when it comes to vegetables, a realm where al dente rarely applies.
- September 11, 2006
- Sun Gold Tomatoes
Although heirlooms get all the glory this time of year, not all tomato hybrids are inherently evil. Take the insanely sweet Sun Gold variety, for example. No less a member of the tomato cognoscenti than Mario Batali is a big fan.
- August 28, 2006
In the steamy swelter of summer, when the thought of turning on the oven is anathema, there are few things more refreshing than sweet, juicy watermelon and cool, crunchy cucumber.
- August 14, 2006
- Avocado Squash
With zucchini and its globular, elongated, and crookneck ilk flooding the market, there’s no such thing as too many summer-squash recipes.
- July 24, 2006
Sour cherries are compulsory for pie, but sweet ones like Bing and Rainier do well poached, especially in the company of classic companions like port and balsamic vinegar.
- July 17, 2006
Fresh summer blueberries are a glorious thing. And so, it hardly needs saying, is pie.
- June 26, 2006
Perhaps the subtlest member of the onion family, chives possess a relatively mild flavor that is a nice addition to salads, edible lavender blossoms and all.