June 5, 2011
Green or red. Tender or crisp. Mild or bitter. Leaf or head. Smooth or crinkly. Mix or match. Lettuce is so much more than iceberg. Don't get me wrong, iceberg has its place. It can sometimes save a sandwich. But iceberg all the time is boring. I am in favor of imagination and variety, when it comes to lettuce -- as well as a few other things I can think of.
March 25, 2011
I did fall for one, actually.
I complain about the relentless stares and the snickering and the proposals regarding my social life about town, but perhaps I get them and perhaps they bother me so, because I fell early on.
His name is the same as a lot of people here, so I can say it or hear it without instantly thinking of the one I know so unwell; his features contrast the dark and handsome qualities most commonly associated with Mediterranean...
March 12, 2011
Last week the Catholics and partygoers of the world recognized Carnaval – an awesome celebration of excesses before the 40 days of Lent.
I considered going to Cádiz – a sparkly city by the sea where hundreds of thousands of visitors crowd the streets to play with feathers and fire. Instead I went to Prague, where travelers no doubt still flock and crowd, but where Carnaval gaiety is far less recognized.
October 11, 2010
Cilantro is a pungent, aromatic and controversial herb. Some people hate it because they say it tastes like soap and smells slightly fetid. They are not lying and I feel bad for them. Some people love it. Especially people who live in Vietnam, India, Mexico, Thailand and China. Some people - like me - have learned to love it. There is science to back up the cilantro haters. You can read about it here.http://www.nytimes.com/2010/04/14/...
September 3, 2010
Here is the ratatouille recipe I promised in yesterday's post. This is indeed a tried and true dish in our house. Ratatouille on polenta - baked with a little cheese on top - pretty good on a cold January or February night. This is the time of year when it is not too hard to find all these end of summer vegetables. You will need onion, garlic, peppers, eggplant, summer squash and tomatoes.
August 24, 2010
Emma Roth-Schwartz digs into the wide world of eggplants as the summer season winds down, highlighting eggplant spaghetti sauce, baba ganoush and french cornichons
By Emma Roth-Schwartz
It is eggplant time again! If this is not exactly the high point of your summer, just be patient; I have a treat for you at the end of the column. But if you love eggplant the way I do, this set of recipes is pitched directly at your home plate.
August 10, 2010
In this week's grande box: sweet corn, tomatoes (yellow pear, red cherry, big and small slicers, Roma type), zucchini, cucumber (slicers), bok choy, honeydew melon, cilantro, eggplant, leaf lettuce
Corn and tomato season is truly upon us. Embrace it. I hope you and yours lap up every little drop of red and golden juice and flesh and swallow every toothsome corn kernel. Compost the cobs and any tomato skins and seeds that you don't eat. Help...
June 22, 2010
Catch up with what's cooking every week in the recipe column written by five local women, using foods currently growing in the region