- January 16, 2006
- Red Cabbage
Although the decidedly plebeian cabbage plays an integral summer role—what would a backyard barbecue be without coleslaw, or a July 4 hot dog minus sauerkraut?—its hardiness makes it a cold-weather staple wherever it grows.
- December 26, 2005
It’s funny to think that back in Colonial days, eels were as popular with the locals as three-cornered hats and buckle shoes.
- December 19, 2005
- Winter Greens
Winter greens, or "cooking greens," have their own assertive allure - not to mention an abundance of vitamins, minerals, and fiber.
- December 5, 2005
High in sugar, low in calories; what's not to love about beets?
- November 28, 2005
- Chestnuts and Spaghetti Squash
Mild-flavored and stringy, spaghetti squash is often sauced like pasta, and chestnuts are best known locally in their Christmastime street-cart garb.
- November 21, 2005
- Orange Cauliflower
If cauliflower is nothing but cabbage with a college education, as Mark Twain once said, then is orange cauliflower just cabbage that went down to Ft. Lauderdale for spring break and came back with a funny tan?
- November 7, 2005
- Black Kale
Like dandelion greens and zucchini blossoms, black kale (cavolo nero) is one of those old-time veggies once categorized as peasant fare and now, of course, all the rage among today’s sophisticated Italophile foodies.
- October 31, 2005
Come fall, the hunger for the fresh and the raw is replaced by the desire to simmer and braise—two cooking methods that particularly suit cipollini.
- October 24, 2005
Crunchy-bulbed and frilly-fronded, fennel is a tad misunderstood.
- October 17, 2005
Despite that persistent old wives’ tale, it’s okay to eat oysters year-round, even during those months lacking an 'r.' Something called refrigeration took care of that.